Grilled Surf & Turf Skewers with Chimichurri bring together the best of land and sea, elevated by a bright, herbaceous sauce that ties everything together beautifully. This dish offers an impressive presentation with surprisingly little effort, making it just as suitable for weeknight dinners as it is for outdoor celebrations. The combination of tender steak, succulent shrimp, and fresh vegetables creates a well-rounded meal packed with flavor and texture. What I enjoy most about this recipe is how customizable it is; you can adjust the protein, add seasonal vegetables, or even swap the herbs in the chimichurri. I once tried using a touch of almond milk to loosen my chimichurri when I ran out of oil, and the result was pleasantly smooth. Whether you are cooking for guests or simply treating yourself, these skewers deliver bold, smoky flavors and a refreshing finish that never disappoints.
Why You’ll Love This Recipe
These skewers are vibrant, balanced, and deeply satisfying. The grill enhances the natural flavors of the steak and shrimp while the chimichurri adds freshness and acidity. They are also highly adaptable and surprisingly easy to prepare.
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Grilled Surf & Turf Skewers with Chimichurri: A Vibrant Feast from Grill to Table
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
Juicy steak and succulent shrimp skewers grilled to perfection and served with a vibrant homemade chimichurri sauce.
Ingredients
-
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Wooden or metal skewers
- Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 tablespoons fresh oregano, chopped
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, combine olive oil, lemon juice, smoked paprika, garlic powder, salt, and pepper.
- Add steak cubes and shrimp to the marinade and toss to coat. Refrigerate for 20–30 minutes.
- Assemble skewers by alternating steak and shrimp pieces.
- Preheat the grill to medium-high heat.
- Grill skewers for 2–3 minutes per side, or until the shrimp are opaque and the steak reaches your desired doneness.
- For the chimichurri, mix parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl.
- Serve the grilled skewers drizzled with chimichurri or on the side.
Notes
- Soak wooden skewers in water for 20 minutes to prevent burning.
- Do not overcook the shrimp—they cook very quickly.
- Chimichurri can be made ahead and refrigerated for up to 3 days.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Grilled
- Cuisine: Argentinian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (sirloin or ribeye)
This provides the hearty, beefy base of the surf and turf pairing. Steak holds up well on skewers and develops a wonderful char on the grill.
Shrimp
Shrimp cooks quickly and absorbs the marinade beautifully. Its sweetness complements the richness of the steak.
Bell peppers
These add color, crunch, and a slightly sweet profile that balances the proteins.
Red onion
Red onion mellows on the grill and brings depth and aromatic flavor to the skewers.
Olive oil
Used for marinating the ingredients and adding richness. It helps prevent sticking and enhances browning.
Garlic
Fresh garlic infuses both the marinade and the chimichurri with savory, aromatic intensity.
Parsley
A key component of chimichurri, parsley provides freshness and a signature vibrant green color.
Oregano
Another essential herb for chimichurri, offering earthy, slightly peppery notes.
Red wine vinegar
Adds brightness and acidity to balance the richness of the steak and shrimp.
Crushed red pepper flakes
These introduce subtle heat to the chimichurri, elevating its flavor without overwhelming the palate.
Salt and pepper
Fundamental seasonings that enhance every component of the dish.
Directions
Begin by preparing the steak and shrimp. Cut the steak into evenly sized cubes and pat them dry to ensure proper browning. Peel and devein the shrimp, leaving the tails on if desired for presentation. In a bowl, combine olive oil, minced garlic, salt, and pepper, then toss both the steak and shrimp—separately—to coat. Let them marinate briefly while you prepare the vegetables.
Cut the bell peppers and red onion into uniform pieces so they cook evenly on the grill. Thread the skewers by alternating steak, shrimp, peppers, and onion, ensuring there is space between each item for proper airflow. If using wooden skewers, soak them beforehand to prevent burning.
Prepare the chimichurri by finely chopping parsley, oregano, and garlic. Stir in olive oil, red wine vinegar, crushed red pepper, salt, and pepper until well combined. Adjust the acidity or seasoning to your preference.
Preheat the grill to medium-high heat. Place the skewers on the grates and cook, turning occasionally, until the steak reaches your preferred doneness and the shrimp are pink and opaque. Brush the skewers lightly with chimichurri during the final moments of grilling for added flavor. Serve with additional chimichurri drizzled over the top.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Serves 4 people.
Preparation time: 20 minutes
Marinating time: 10 minutes
Grilling time: 10–12 minutes
Total time: about 40 minutes
Storage/reheating
Store leftover skewers in an airtight container for up to two days. To reheat, place them in a lightly covered dish and warm at a low temperature in the oven until just heated through. Avoid microwaving shrimp for too long, as it can become rubbery. Chimichurri keeps well for up to five days when refrigerated in a tightly sealed jar.
Variations and Customizations
Citrus-marinated shrimp
Add lemon or lime zest to the shrimp marinade for a bright, zesty twist.
Spicy steak version
Season the steak with smoked paprika and cayenne for added heat and smokiness.
Vegetable-forward skewers
Add zucchini, cherry tomatoes, or mushrooms to increase color and variety.
Chimichurri with basil
Replace part of the parsley with fresh basil for a softer, slightly sweeter herbal note.
Honey-garlic glaze
Brush the skewers with a honey-garlic mixture during the final minutes of grilling for a sweet, sticky finish.
Mediterranean style
Use rosemary, lemon, and olive accents with feta sprinkled over the finished skewers.
FAQs
Can I use frozen shrimp?
Yes, simply thaw and pat dry before marinating.
What steak cut works best?
Sirloin is reliable, but ribeye offers excellent tenderness and flavor.
Can I make these skewers ahead of time?
Yes, assemble them a few hours in advance and refrigerate until ready to grill.
How long should I marinate the proteins?
Ten to fifteen minutes is enough, since both steak and shrimp absorb flavors quickly.
Can I broil instead of grill?
Yes, broil the skewers on high, turning halfway, until the proteins are cooked.
Can I make the chimichurri ahead?
Yes, it often tastes even better after resting for a few hours.
Do I have to use skewers?
No, you can cook everything directly on the grill and serve it platter-style.
How do I keep shrimp from overcooking?
Cook them last or position them where heat is slightly lower on the grill.
Can I use dried herbs for the chimichurri?
Fresh herbs are best, but dried oregano is traditional and works well.
What should I serve with these skewers?
Rice, grilled vegetables, roasted potatoes, or a fresh salad complement them beautifully.
Conclusion
Grilled Surf & Turf Skewers with Chimichurri deliver an elevated yet approachable meal that celebrates bold flavors and fresh ingredients. The contrast between tender steak, juicy shrimp, charred vegetables, and bright chimichurri creates a dynamic and memorable dining experience. Perfect for entertaining or casual grilling, this recipe offers versatility, elegance, and ease. Once you prepare it, you will likely find yourself returning to these skewers again and again for their satisfying balance and vibrant appeal.
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