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Steak and Shrimp with Chimichurri Kabobs: A Flavor-Packed Grilled Delight
If you’re looking for a flavorful and visually stunning dish to serve at your next BBQ or dinner party, look no further than Steak and Shrimp with Chimichurri Kabobs. This delicious recipe combines the savory taste of juicy steak with the succulent sweetness of shrimp, all topped off with a vibrant chimichurri sauce that adds a punch of freshness and zest. Whether you’re grilling outdoors or cooking in the kitchen, these kabobs are guaranteed to be a crowd-pleaser!
The best part? The combination of steak, shrimp, and chimichurri is a perfect balance of richness, freshness, and tanginess, making each bite a delightful experience. Plus, the kabobs are easy to prepare, quick to cook, and perfect for a variety of occasions.
Why You’ll Love Steak and Shrimp with Chimichurri Kabobs
- Flavor Explosion: The steak’s rich, savory flavor and the shrimp’s tender sweetness, paired with the tangy and herbaceous chimichurri sauce, create a perfect flavor combination.
- Quick and Easy: These kabobs are quick to assemble and cook, making them ideal for a weeknight dinner or weekend BBQ.
- Versatile: You can customize the vegetables and proteins to suit your preferences. Swap shrimp for chicken, add more veggies, or even marinate the steak in different flavors.
- Perfect for Grilling: Kabobs are always a grilling favorite. Their compact size ensures even cooking, and the grilling adds an irresistible smoky flavor.
Ingredients for Steak and Shrimp with Chimichurri Kabobs
For the kabobs:
- 1 lb steak (such as sirloin, ribeye, or flank steak), cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 1 bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch chunks
- 1 zucchini, sliced into thick rounds
- 1-2 tbsp olive oil (for brushing)
For the chimichurri sauce:
- 1 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped (optional, for added flavor)
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust based on spice preference)
- Salt and pepper, to taste
- 1 tbsp fresh lemon juice (optional, for a zesty kick)
Instructions for Making Steak and Shrimp with Chimichurri Kabobs
Step 1: Prepare the Chimichurri Sauce
Start by preparing the chimichurri sauce. In a bowl, combine the fresh parsley, cilantro, and garlic. Then add the red wine vinegar, olive oil, dried oregano, and red pepper flakes. Stir well to combine all the ingredients. Season with salt and pepper to taste, and for an extra zesty kick, add fresh lemon juice.
Once the sauce is mixed, set it aside to allow the flavors to meld together. If you have time, let it sit for at least 15 minutes, or even longer, for the best flavor infusion. You can also prepare the chimichurri ahead of time and store it in the fridge for up to 24 hours.
Step 2: Prep the Ingredients for the Kabobs
While the chimichurri sauce is coming together, prepare your ingredients for the kabobs. Start by cutting the steak into 1-inch cubes. If you’re using a tender cut of steak, like ribeye or sirloin, you won’t need to marinate the meat, but you can add some seasoning with salt and pepper for extra flavor.
Next, prepare the shrimp by peeling and deveining them. If you prefer, you can also marinate the shrimp in a little olive oil, garlic, and lemon juice to enhance the flavor, but it’s optional.
Lastly, cut the vegetables into 1-inch chunks, ensuring they are the right size to thread onto the skewers. Bell peppers, onions, and zucchini work wonderfully, but feel free to add any other vegetables you like.
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