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