Grilled Surf & Turf Skewers with Chimichurri

Fire up your grill for the ultimate combination of juicy steak and succulent shrimp threaded onto skewers and slathered with vibrant, herbaceous chimichurri sauce. These Grilled Surf & Turf Skewers with Chimichurri deliver restaurant-quality flavor right in your backyard, making them perfect for summer cookouts, special occasions, or any time you want to impress your guests. Moreover, this recipe keeps things simple with fresh ingredients and straightforward techniques that anyone can master.

What Makes Surf & Turf Skewers Special

Surf and turf represents the perfect marriage of land and sea. Consequently, combining tender beef with plump shrimp creates a protein-packed meal with contrasting textures and complementary flavors. Threading these proteins onto skewers makes them incredibly convenient for grilling while ensuring even cooking throughout.

The chimichurri sauce elevates this dish from good to exceptional. This Argentinian condiment bursts with fresh herbs, garlic, and tangy vinegar. Furthermore, it cuts through the richness of both the steak and shrimp, adding brightness and complexity to every bite.

Grilling adds another dimension of flavor. The high heat creates beautiful char marks while locking in juices. Additionally, the smoky essence from the grill enhances the natural flavors of both proteins. This cooking method also keeps the preparation relatively hands-off, allowing you to socialize while dinner cooks.

Essential Ingredients for Perfect Skewers

Creating outstanding Grilled Surf & Turf Skewers with Chimichurri requires quality ingredients. Here’s what you’ll need:

For the Skewers

• 1 pound sirloin steak, cut into 1.5-inch cubes

• 1 pound large shrimp, peeled and deveined

• 2 bell peppers, cut into chunks

• 1 red onion, cut into wedges

• 2 tablespoons olive oil

• 2 teaspoons garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• Wooden or metal skewers

For the Chimichurri

• 1 cup fresh parsley, packed

• ¼ cup fresh oregano

• 4 garlic cloves

• ½ cup extra virgin olive oil

• 1 tablespoon fresh lemon juice

• ½ teaspoon red pepper flakes

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

Each ingredient plays a crucial role. Therefore, using fresh herbs makes a noticeable difference in the chimichurri’s flavor profile. Similarly, choosing the right cuts of protein ensures tender, juicy results.

Selecting Your Proteins

Choosing the Right Steak

Sirloin works beautifully for skewers because it remains tender while holding its shape on the grill. However, you can also use ribeye, strip steak, or tenderloin. Look for meat with good marbling, as the fat keeps it moist during cooking.

Cut your steak into uniform pieces, approximately 1.5 inches each. This size ensures proper cooking without drying out. Additionally, uniform pieces cook at the same rate, preventing some chunks from being overcooked while others remain undercooked.

Selecting Quality Shrimp

Large shrimp (16-20 count per pound) work best for skewers. They’re substantial enough to stay secure while grilling and don’t overcook as quickly as smaller varieties. Fresh or properly thawed frozen shrimp both work well.

Look for firm, translucent shrimp with a mild ocean scent. Avoid any with black spots or strong fishy odors. Pat them completely dry before seasoning to ensure proper browning on the grill.

Making Authentic Chimichurri Sauce

Chimichurri transforms these skewers from simple to spectacular. This vibrant sauce originates from Argentina, where it traditionally accompanies grilled meats. Nevertheless, it pairs equally well with seafood.

Preparation Method

Start by roughly chopping your parsley and oregano. Don’t over-process them—you want some texture. Next, mince the garlic finely or use a garlic press for a smoother consistency.

Combine all ingredients in a food processor. Pulse 8-10 times until you achieve a chunky, slightly coarse texture. Alternatively, chop everything by hand for a more rustic presentation.

Transfer the chimichurri to a bowl and let it rest for at least 30 minutes. This resting period allows the flavors to meld together beautifully. In fact, chimichurri tastes even better after sitting for a few hours or overnight.

Flavor Variations

Traditional chimichurri uses parsley and oregano. However, you can customize it:

• Add fresh cilantro for a different herbal note

• Include a teaspoon of cumin for earthiness

• Mix in some fresh mint for brightness

• Adjust the heat level with more or less red pepper flakes

The beauty of chimichurri lies in its versatility. Therefore, feel free to adjust the ingredients to match your taste preferences.

Preparing and Assembling the Skewers

Preparing Your Ingredients

First, soak wooden skewers in water for 30 minutes. This prevents them from burning on the grill. Alternatively, use metal skewers which don’t require soaking.

Cut your vegetables into pieces roughly the same size as your protein. This ensures everything cooks evenly. Bell peppers should be about 1.5-inch squares, while onion wedges should be 2-3 layers thick.

Pat your shrimp and steak completely dry with paper towels. Moisture prevents proper browning and can cause steaming instead of grilling. Season both proteins generously with your spice mixture.

Threading the Skewers

Alternate your ingredients for visual appeal and balanced flavor in every bite. A typical pattern might be:

1. Steak cube

2. Shrimp

3. Bell pepper

4. Onion

5. Repeat

Leave a small space between each item. This allows heat to circulate properly, ensuring even cooking. Don’t pack the ingredients too tightly, as they need room to cook thoroughly.

Thread shrimp through both the head and tail sections. This prevents them from spinning when you flip the skewers. Similarly, push ingredients firmly onto the skewer so they stay secure during grilling.

Seasoning Strategy

Brush assembled skewers lightly with olive oil. This prevents sticking and promotes beautiful grill marks. Then, sprinkle with your seasoning blend, ensuring all sides are covered.

Keep the seasoning simple to let the chimichurri shine. Salt, pepper, garlic powder, and smoked paprika provide enough flavor without overwhelming the proteins.

Grilling Techniques for Success

Preparing Your Grill

Heat your grill to medium-high (around 400-450°F). Clean the grates thoroughly and oil them well to prevent sticking. A properly preheated grill creates those coveted char marks while cooking the proteins perfectly.

Create two heat zones if possible. Place most coals on one side for direct heat, leaving the other side cooler. This setup gives you options if items cook too quickly or need gentler heat.

Cooking the Skewers

Place skewers on the hot grill perpendicular to the grates. This prevents them from falling through. Cook for 3-4 minutes on the first side without moving them. Movement disrupts crust formation.

Flip carefully using tongs. Cook for another 3-4 minutes on the second side. Shrimp should be pink and opaque throughout, while steak reaches your desired doneness. Medium-rare steak registers 130-135°F internally.

Watch for flare-ups caused by dripping fat. Move skewers to the cooler zone if flames become too aggressive. Additionally, keep a spray bottle of water nearby for emergencies.

Timing Considerations

Steak and shrimp cook at similar rates when cut properly. However, check both proteins individually. Shrimp typically finish in 6-8 minutes total, while steak might need 8-10 minutes for medium doneness.

Remove skewers when they’re slightly underdone. They continue cooking from residual heat after leaving the grill. This technique, called carryover cooking, prevents overdone, dry proteins.

Serving Suggestions and Pairings

Plating Your Skewers

Arrange Grilled Surf & Turf Skewers with Chimichurri on a large platter. Drizzle generously with chimichurri sauce, serving extra on the side. Garnish with fresh herb sprigs and lemon wedges for brightness and visual appeal.

Consider sliding the proteins and vegetables off the skewers before serving. This makes eating easier, especially for guests. Alternatively, leave them on skewers for a more dramatic presentation.

Perfect Side Dishes

These skewers pair wonderfully with various sides:

• Grilled vegetables: Zucchini, asparagus, or corn complement the smoky flavors

• Rice pilaf: Absorbs the chimichurri sauce beautifully

• Roasted potatoes: Crispy exterior contrasts with tender proteins

• Fresh salad: Lightens the meal with crisp greens and tangy vinaigrette

• Grilled bread: Perfect for soaking up extra chimichurri

[Check out our guide on perfect side dishes for grilled meals]

Beverage Pairings

Serve these skewers with refreshing  beverages:

• Sparkling water with fresh citrus

• Homemade lemonade or limeade

• Iced herbal tea with mint

• Fruit-infused water

• Fresh-pressed vegetable juice

These drinks complement the bold flavors without competing with the chimichurri’s herbaceous notes.

Nutritional Benefits

Grilled Surf & Turf Skewers with Chimichurri offer impressive nutritional value. Both proteins provide high-quality nutrition with distinct benefits.

Protein Powerhouse

Each serving delivers approximately 40-45 grams of protein. Steak provides iron, zinc, and B vitamins, particularly B12. Meanwhile, shrimp offers selenium and omega-3 fatty acids.

Protein supports muscle maintenance, immune function, and satiety. Therefore, this meal keeps you satisfied for hours after eating.

Healthy Fats

Chimichurri contributes heart-healthy monounsaturated fats from olive oil. These fats support cardiovascular health and help absorb fat-soluble vitamins from the vegetables.

The herbs in chimichurri contain antioxidants and anti-inflammatory compounds. Parsley, specifically, provides vitamin K, vitamin C, and folate.

Vegetable Nutrients

Bell peppers and onions add fiber, vitamins, and minerals. Bell peppers rank among the highest vitamin C sources, actually exceeding citrus fruits. Onions provide quercetin, a powerful antioxidant.

Grilling vegetables concentrates their natural sugars while maintaining most nutrients. Additionally, the slight char adds beneficial compounds when consumed in moderation.

Calorie Considerations

A typical serving contains approximately 350-400 calories. This makes it satisfying without being overly heavy. The meal provides balanced macronutrients with adequate protein, moderate fat, and some carbohydrates from vegetables.

Common Mistakes to Avoid

Overcrowding the Skewers

Packing ingredients too tightly prevents proper cooking. Leave small gaps between pieces for heat circulation. Crowded skewers often result in steamed rather than grilled food.

Using Mismatched Sizes

Cutting proteins and vegetables to different sizes creates uneven cooking. Some pieces burn while others remain undercooked. Take time to cut everything uniformly.

Forgetting to Preheat

Placing skewers on a cold grill causes sticking and poor grill marks. Always preheat thoroughly. A properly heated grill also kills bacteria and ensures food safety.

Overcooking the Proteins

Both steak and shrimp become tough and dry when overcooked. Watch timing carefully and remove skewers promptly. Remember that carryover cooking continues after removal from heat.

Skipping the Resting Period

Cutting into steak immediately releases precious juices. Let skewers rest for 3-5 minutes after grilling. This allows juices to redistribute throughout the meat.

Using Old Chimichurri

While chimichurri improves with a short rest, it loses vibrancy after several days. Fresh chimichurri always tastes best. Make it the same day you plan to serve these skewers.

Storage and Meal Prep Tips

Advance Preparation

Prepare chimichurri up to 3 days ahead. Store it in an airtight container in the refrigerator. The flavors actually intensify over time, making advance preparation beneficial.

Cut vegetables and proteins the morning of cooking. Store them separately in the refrigerator. However, don’t assemble skewers until shortly before grilling, as moisture can accumulate.

Storing Leftovers

Remove proteins and vegetables from skewers before refrigerating. Store in an airtight container for up to 3 days. Leftover chimichurri keeps separately for up to 5 days.

Reheat gently to avoid toughening the proteins. Use a skillet over medium heat or a microwave at 50% power. Add a splash of water or broth to maintain moisture.

Freezing Options

Raw, assembled skewers freeze well for up to 2 months. Wrap individually in plastic wrap, then place in freezer bags. Thaw completely in the refrigerator before grilling.

Chimichurri doesn’t freeze well due to its fresh herb content. The texture deteriorates and flavors dull considerably. Always make fresh chimichurri rather than freezing it.

Meal Prep Strategy

These skewers work beautifully for weekly meal prep. Grill extra batches and divide into individual portions. Pair with different sides throughout the week for variety.

Refrigerate cooked skewers in meal prep containers with vegetables and grains. When ready to eat, reheat everything together or eat cold as a salad topping.

Frequently Asked Questions

Can I make Grilled Surf & Turf Skewers with Chimichurri in the oven?

Yes, you can broil these skewers. Place them on a foil-lined baking sheet 4-6 inches from the broiler. Broil for 3-4 minutes per side. However, you’ll miss the smoky flavor from grilling.

What’s the best way to prevent sticking?

Oil your grill grates thoroughly before cooking. Additionally, brush skewers with oil and ensure the grill is properly preheated. Don’t move them until they naturally release from the grates.

Can I use different proteins?

Absolutely. Try chicken breast, scallops, or firm fish like swordfish. Adjust cooking times accordingly, as different proteins cook at varying rates. Chicken needs longer cooking than shrimp.

How do I know when shrimp are done?

Properly cooked shrimp turn pink and opaque throughout. They curl into a “C” shape. Overcooked shrimp curl tightly into an “O” shape and become rubbery.

What if I don’t have a grill?

Use a grill pan on your stovetop over medium-high heat. Alternatively, broil in your oven as mentioned above. Both methods produce delicious results, though the flavor differs slightly from outdoor grilling.

Can I make this recipe ahead for a party?

Prepare everything in advance, but grill just before serving. Skewers taste best hot off the grill. However, they remain delicious at room temperature for about 30 minutes.

Is chimichurri spicy?

Traditional chimichurri has mild heat from red pepper flakes. Adjust the amount to your preference. For a milder version, omit the red pepper flakes entirely.

How long does chimichurri last?

Fresh chimichurri stays good for 5-7 days refrigerated. The oil layer on top helps preserve it. Stir well before each use, as ingredients naturally separate.

Conclusion

Grilled Surf & Turf Skewers with Chimichurri deliver an impressive combination of flavors, textures, and visual appeal. The tender steak and succulent shrimp create a protein-rich meal, while the vibrant chimichurri adds freshness and complexity. Furthermore, grilling brings everything together with smoky char and beautiful presentation.

This recipe proves that restaurant-quality dishes belong in your home cooking repertoire. With simple techniques and quality ingredients, you can create memorable meals that impress family and guests alike. The versatility of these skewers makes them perfect for any occasion, from casual weeknight dinners to special celebrations.

Start your grilling adventure today. Gather your ingredients, fire up the grill, and experience the magic of these flavor-packed skewers. Your taste buds will thank you for this delicious surf and turf combination enhanced by Argentina’s finest condiment.