Grilled Surf & Turf Skewers with Chimichurri

Grilled Surf & Turf Skewers with Chimichurri: A Perfect Fusion of Flavors

Looking to elevate your grilling game and impress your guests at your next cookout? Look no further than Grilled Surf & Turf Skewers with Chimichurri! This dish combines the best of both land and sea, pairing juicy steak and succulent shrimp on skewers, all perfectly grilled and served with a vibrant, zesty chimichurri sauce. It’s a match made in heaven, delivering smoky, savory, and fresh flavors that will leave everyone craving more.

Whether you’re hosting a summer barbecue or preparing a special dinner, these skewers are sure to steal the show. They’re simple to prepare, full of flavor, and offer the ideal balance between meat and seafood. Read on to discover how to create these irresistible Grilled Surf & Turf Skewers with Chimichurri!

Why You’ll Love Grilled Surf & Turf Skewers with Chimichurri

Perfect Balance of Flavors: The combination of tender steak and sweet shrimp on the same skewer offers the best of both worlds. The addition of chimichurri brings a tangy, herbaceous punch that complements both proteins beautifully.
Quick and Easy: These skewers are fast to assemble and cook, making them an excellent choice for a weeknight dinner or a weekend grill session with friends and family.
Versatile and Customizable: You can easily customize this dish based on your protein preferences, vegetable additions, or spice tolerance. Chimichurri sauce is also versatile and can be adjusted to suit your taste.
Showstopping Presentation: The colorful combination of grilled shrimp, steak, and green chimichurri sauce makes for a visually appealing dish that’s sure to impress your guests.

Ingredients You’ll Need:

For the Surf & Turf Skewers:

2 steaks (such as ribeye, sirloin, or filet mignon), cut into bite-sized cubes
1 lb large shrimp, peeled and deveined
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 zucchini, sliced into rounds
Olive oil, for grilling
Salt and pepper, to taste

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
4 cloves garlic, minced
1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
1 teaspoon red pepper flakes (optional, for heat)
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and pepper, to taste

How to Make Grilled Surf & Turf Skewers with Chimichurri

Step 1: Prepare the Chimichurri Sauce

Start by making the chimichurri sauce. In a medium bowl, combine the chopped parsley, minced garlic, fresh oregano, and red pepper flakes (if using). Add the red wine vinegar, lemon juice, and olive oil. Stir everything together until well combined. Season with salt and pepper to taste. Let the sauce sit for at least 15 minutes to allow the flavors to meld together.

If you have time, refrigerate the chimichurri for a few hours or overnight to let the herbs marinate and intensify in flavor.

Step 2: Prepare the Skewers

While the chimichurri is resting, prepare the skewers. If you’re using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill.

Cut the steak into bite-sized cubes and season them with salt, pepper, and a little olive oil. For the shrimp, season them the same way, making sure they’re evenly coated.

Prepare the vegetables by cutting the bell peppers and zucchini into chunks and rounds, respectively. Season them lightly with olive oil, salt, and pepper.

Step 3: Assemble the Skewers

Thread the ingredients onto the skewers in an alternating pattern. You can mix the shrimp, steak cubes, bell peppers, and zucchini in any order, but be sure to leave a little space between each piece to allow even cooking.

Step 4: Grill the Skewers

Preheat your grill to medium-high heat. Once the grill is hot, brush the grill grates with a little oil to prevent sticking.

Place the skewers on the grill and cook for about 2-3 minutes per side for the shrimp and steak, or until the shrimp turns pink and opaque and the steak reaches your desired level of doneness. Be mindful not to overcook the shrimp, as they cook quickly.

If you’re using vegetables on the skewers, they may need an extra minute or two to become tender and lightly charred.

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Step 5: Serve with Chimichurri

Once the skewers are perfectly grilled, remove them from the grill and transfer