Description
Elevate your culinary experience with these Surf and Turf Kabobs with Chimichurri Sauce. Perfectly grilled steak and succulent shrimp are beautifully skewered and drizzled with a vibrant homemade chimichurri sauce. This dish is not only visually stunning but also bursting with flavor, making it an excellent choice for summer barbecues, festive gatherings, or cozy family dinners. The combination of the rich, juicy steak balanced by the tender shrimp and tangy herb sauce will impress your guests and leave them asking for more. Enjoy this versatile recipe that allows you to customize ingredients based on your preferences while ensuring a healthy meal packed with protein.
Ingredients
Scale
- 3 pounds sirloin steak (cut into 1-inch cubes)
- 1 package (16 ounces) jumbo shrimp (peeled and deveined)
- 1 cup olive oil (for chimichurri)
- ½ cup red wine vinegar
- Fresh herbs: parsley, basil, thyme, oregano, cilantro
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
Instructions
- Prepare the chimichurri sauce by mixing olive oil, red wine vinegar, garlic, shallots, fresh herbs, jalapeno, sea salt, and cayenne in a bowl.
- Marinate the steak cubes in half of the chimichurri sauce for at least 10 minutes.
- Season the shrimp with olive oil, salt, and pepper.
- Assemble kabobs by alternating marinated steak and seasoned shrimp on skewers.
- Grill over medium-high heat for 3-4 minutes per side until cooked through.
- Serve hot with remaining chimichurri drizzled on top.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 kabob (approximately 170g)
- Calories: 380
- Sugar: 1g
- Sodium: 590mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 155mg