Grilled Surf & Turf Skewers with Chimichurri Recipe

If you are craving a dish that perfectly balances the succulent flavors of juicy steak and tender shrimp, then let me introduce you to the incredible Grilled Surf & Turf Skewers with Chimichurri. This recipe brings together the best of land and sea, grilled to perfection and topped with a vibrant, fresh chimichurri sauce that bursts with herbs, garlic, and just a little kick of heat. Whether you’re hosting a backyard barbecue or simply want to treat yourself to a dinner that feels both elegant and homestyle, these skewers deliver an unforgettable experience in every bite.

Ingredients You’ll Need

What makes Grilled Surf & Turf Skewers with Chimichurri so special are the simple, fresh ingredients that let each component shine through. Each ingredient plays a vital role in creating a symphony of texture, color, and flavor that transforms ordinary grilling into something spectacular.

• 1 lb shrimp, peeled and deveined: Provides a sweet, ocean-fresh taste and cooks quickly for perfect tenderness.
• 1 lb steak (sirloin or ribeye), cut into 1-inch cubes: Adds hearty, juicy richness that contrasts beautifully with the shrimp.
• 1 tbsp olive oil: Keeps the meat and seafood moist while adding a subtle fruity note.
• Salt and pepper to taste: Essential seasonings that enhance all natural flavors without overpowering.
• Wooden or metal skewers: Soak wooden skewers to prevent burning and ensure even cooking.
• 1 cup fresh parsley, chopped: The base of the chimichurri, offering a fresh, grassy brightness.
• 1/4 cup red wine vinegar: Brings acidity that balances the richness of the meat and oil.
• 3 cloves garlic, minced: Adds a pungent kick and depth to the sauce.
• 1/2 tsp red pepper flakes: Gives a gentle heat that wakes up your taste buds.
• 1/2 cup olive oil: Creates a smooth, luscious consistency in the chimichurri sauce.
• Salt and pepper to taste (for sauce): Perfectly seasons the chimichurri to complement the skewers.
• 1 tbsp fresh oregano (or 1 tsp dried oregano): Adds a subtle earthiness and complexity to the sauce.

How to Make Grilled Surf & Turf Skewers with Chimichurri

Step 1: Prepare the Chimichurri Sauce

This vibrant sauce is the star sidekick to your skewers, infusing every bite with fresh herbs and a bold tang. Combine the chopped parsley, red wine vinegar, minced garlic, red pepper flakes, olive oil, oregano, salt, and pepper in a bowl. Stir everything together thoroughly and let it rest for at least 15 minutes. This resting time is key because it lets all the flavors mingle and deepen, readying the sauce to bring brightness and zest to your grilled surf and turf.

Step 2: Ready the Skewers

Once your chimichurri is resting, it’s time to focus on those mouthwatering skewers. Preheat your grill to medium-high heat so it’s nice and hot, which is perfect for searing. Then thread your shrimp and steak cubes alternately on the skewers — this not only looks fantastic but lets the flavors intertwine as they grill. Be sure to brush everything lightly with olive oil and season generously with salt and pepper. This simple step ensures every piece cooks evenly and develops a gorgeous crust while staying juicy inside.

Step 3: Grill the Skewers

Grilling is where the magic truly happens. Place the skewers on the hot grill and cook the shrimp for 2 to 3 minutes per side, just until they turn pink and opaque, signaling they’re perfectly cooked. The steak needs a bit more time — about 4 to 5 minutes per side — so it reaches that ideal degree of doneness according to your preference. Keep an eye on the grill, turning them carefully to get those beautiful char marks without overcooking.

Step 4: Serve with Chimichurri

The final flourish is drizzling your grilled surf and turf skewers generously with the chimichurri sauce. This step transforms your skewers from delicious to downright unforgettable by adding a punch of herbs, garlic, and acidity that cuts through the richness beautifully. Serve them immediately for the best texture and flavor experience.

How to Serve Grilled Surf & Turf Skewers with Chimichurri

Garnishes

To elevate the presentation and add layers of flavor, consider garnishing your Grilled Surf & Turf Skewers with Chimichurri with fresh parsley sprigs, lemon wedges for a bright citrus twist, or a sprinkle of flaky sea salt. These simple touches not only look stunning but also enhance the vibrant, fresh character of the dish.

Side Dishes

This dish pairs wonderfully with light and fresh sides such as grilled vegetables, a crisp green salad, or even a bowl of fluffy couscous. The key is to accompany your skewers with something that contrasts their bold flavors without competing, creating a well-balanced and satisfying meal.

Creative Ways to Present

If you want to impress guests or simply enjoy a beautiful meal at home, serve the skewers family-style on a rustic wooden board adorned with scattered fresh herbs and extra chimichurri on the side for dipping. You can also place the skewers over a bed of rice or quinoa to soak up every last bit of that zesty sauce.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, wrap your Grilled Surf & Turf Skewers with Chimichurri tightly in plastic wrap or store them in an airtight container. Keep them refrigerated and enjoy within 2 days to maintain freshness and flavor.

Freezing

Freezing skewers with steak and shrimp is a bit tricky because shrimp’s texture can suffer, but it’s possible if you freeze the uncooked skewers before grilling. Wrap each skewer tightly to prevent freezer burn and keep them for up to 1 month. Thaw overnight in the fridge before cooking.

Reheating

To bring your leftovers back to life, warm the skewers gently in an oven or on a grill at low heat until warmed through. Avoid microwave reheating to prevent rubbery shrimp and overcooked steak. Add fresh chimichurri after reheating for the best flavor.

FAQs

Can I use other types of seafood in these skewers?

Absolutely! While shrimp is classic here, you can substitute scallops or chunks of firm white fish like swordfish to mix things up while keeping the surf and turf balance.

How far in advance can I make the chimichurri sauce?

Chimichurri is best made a few hours before serving to let the flavors meld, but you can make it up to a day ahead and store it in the fridge. Just bring it to room temperature before serving for the freshest taste.

What’s the best cut of steak for these skewers?

Choose tender cuts like sirloin, ribeye, or tenderloin. These cuts grill beautifully without becoming tough and pair wonderfully with shrimp and chimichurri.

Do I need to soak wooden skewers before grilling?

Yes, soaking wooden skewers in water for at least 30 minutes prevents them from burning during grilling, which keeps your skewers safe and intact.

Can I make these skewers on a stovetop grill pan?

Definitely! A grill pan works well if you don’t have an outdoor grill. Just make sure it’s preheated, and cook the skewers in batches for even cooking and nice grill marks.

Final Thoughts

These Grilled Surf & Turf Skewers with Chimichurri are one of those special recipes that bring a festive vibe to any meal while being surprisingly straightforward to prepare. The exciting contrast between the juicy steak, sweet shrimp, and zesty chimichurri makes sure every bite is a celebration of bold, fresh flavors. I can’t wait for you to try this recipe and discover how easy it is to impress yourself and your loved ones with a dish that tastes like it’s from a gourmet grill feast. Happy grilling!