The Ultimate Chimichurri Surf and Turf Skewers

There is something undeniably celebratory about “surf and turf.” Combining the rich, savory depth of high-quality steak with the sweet, delicate snap of fresh seafood creates a culinary harmony that feels indulgent and special. While often reserved for high-end steakhouses, this classic pairing is surprisingly easy to master at home, especially when fired up on the grill. These Chimichurri Surf and Turf Skewers take that classic combination and elevate it with the vibrant, fresh, and tangy punch of homemade Argentinean chimichurri sauce.

Imagine tender chunks of beef, kissed by the grill’s flame until beautifully charred on the outside and juicy within, threaded alongside plump, succulent shrimp cooked to perfection. Now, imagine that entire skewer generously bathed in an herbaceous, garlicky, olive oil-based sauce that cuts through the richness of the meat and brightens the seafood. This recipe is not just a meal; it’s an experience. It’s perfect for summer backyard barbecues where you want to impress your guests without spending hours slaving over a hot stove, yet elegant enough for a plated dinner party or a substantial appetizer spread.

The beauty of skewers (or kebabs) lies in their inherent fun factor and portion control. They cook quickly and evenly, ensuring that both the steak and the shrimp reach their ideal doneness simultaneously—a common challenge when cooking surf and turf together. The star of the show here, besides the protein, is undoubtedly the chimichurri. This uncooked herb sauce is traditional to Argentina and Uruguay, usually served with grilled meat. Its acidity from red wine vinegar and fresh lemon juice, combined with the earthy punch of parsley, oregano, and garlic, makes it the ultimate condiment for grilled foods. It doesn’t just sit on top; it mingles with the meat juices, creating a flavor explosion in every bite.

Why You Will Love This Recipe

• Flavor Explosion: The contrast between savory beef, sweet shrimp, and acidic, herby sauce is unbeatable.
• Quick Cooking: Because the proteins are cut into bite-sized pieces, they grill up in under 10 minutes.
• Impressive Presentation: The vibrant green sauce against the charred meat and pink shrimp looks incredibly appetizing on a platter.
• Versatile: Serve them as a heavy appetizer for a crowd or over rice or a salad for a complete main course.

Ingredients

Selecting high-quality ingredients is key to a simple recipe like this. Since there are few places to hide, you want the natural flavors of the beef and shrimp to shine, complemented by the freshest herbs possible.

For the Skewers

• 1.5 lbs sirloin steak or ribeye, trimmed of excess fat and cut into 1.5-inch chunks
• 1 lb large raw shrimp (16-20 count), peeled and deveined (tails on or off, your preference)
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more for finishing
• ½ tsp freshly ground black pepper
• ½ tsp garlic powder
• Wooden or metal skewers (if using wood, soak them first)

For the Chimichurri Sauce

• 1 cup tightly packed fresh flat-leaf parsley leaves
• ½ cup tightly packed fresh cilantro leaves (optional, can substitute more parsley)
• ¼ cup fresh oregano leaves (or 2 tsp dried oregano)
• 4 cloves garlic, peeled
• ½ cup extra virgin olive oil (use a high-quality one for best flavor)
• ¼ cup red wine vinegar
• 1 tbsp fresh lemon juice
• ½ tsp red pepper flakes (adjust heat to your liking)
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

Instructions

Step 1: Prepare the Skewers

1. If you are using wooden or bamboo skewers, place them in a shallow dish of water to soak for at least 30 minutes before grilling. This prevents them from catching fire on the hot grill. Metal skewers do not need soaking.

Step 2: Make the Chimichurri

1. The best chimichurri has texture; it shouldn’t be a smooth puree like pesto. You can achieve this by hand-chopping or carefully pulsing in a food processor.
2. Food Processor Method: Place the parsley, cilantro, oregano, and garlic cloves in the bowl of a food processor. Pulse several times until the herbs and garlic are finely chopped but not pulverized into a paste. Scrape down the sides. Add the red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. While pulsing briefly, slowly stream in the extra virgin olive oil until just combined.
3. Hand-Chopped Method: Finely mince the garlic, parsley, cilantro, and fresh oregano on a large cutting board. Transfer the chopped herbs and garlic to a medium bowl. Whisk in the olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper until well combined.
4. Let the sauce sit at room temperature for at least 15-20 minutes before serving to allow the flavors to meld together. Give it a good stir before using.

Step 3: Prepare the Proteins

1. Ensure your steak chunks are cut relatively uniformly so they cook at the same rate. Pat the steak chunks and the peeled shrimp dry with paper towels. Moisture is the enemy of a good sear.
2. Place the steak and shrimp in a large mixing bowl.
3. Drizzle with the 2 tablespoons of olive oil and season with the kosher salt, black pepper, and garlic powder.
4. Toss well with your hands or tongs to ensure every piece is evenly coated with the oil and seasonings.

Step 4: Assemble the Skewers

1. Thread the marinated steak and shrimp onto the soaked wooden or metal skewers, alternating between meat and seafood.
2. Don’t pack the pieces too tightly together; leaving a tiny bit of space between them allows the heat of the grill to circulate, ensuring the bacon cooks fully and the shrimp doesn’t just steam.
3. Aim for about 3 pieces of steak and 3 shrimp per skewer, depending on the length of your skewers.

Step 5: Grill to Perfection

1. Preheat your outdoor grill for direct, high heat (about 400°F to 450°F). Ensure the grill grates are clean and lightly oiled.
2. Place the skewers directly over the heat. Grill for about 2-3 minutes on the first side. You are looking for nice char marks on the steak and the shrimp turning pink where it touches the grill.
3. Flip the skewers and grill for another 2-3 minutes on the other side.
4. The steak should be cooked to medium-rare or medium (depending on preference), and the shrimp should be opaque, pearly pink, and firm (but not rubbery). Do not overcook the shrimp, as they will become tough quickly.
5. Remove the skewers from the grill and let them rest on a clean platter for 3-5 minutes. This rest allows the juices in the steak to redistribute.

Step 6: Serve

1. Once rested, give your chimichurri sauce a final vigorous stir.
2. Generously drizzle the green sauce over the hot skewers right on the serving platter.
3. Serve immediately with extra chimichurri on the side for dipping.

Tips for Success

• Steak Selection: Sirloin is a great choice for skewers because it’s flavorful and relatively affordable. Ribeye offers more marbling and richness but is more expensive. Avoid tough cuts like stew meat, which require long, slow cooking to become tender.
• Don’t Overcook the Shrimp: Shrimp cook very fast. If your steak pieces are very large, the shrimp might dry out before the steak is done. Try to cut your steak pieces to a size that will cook in roughly the same time as the shrimp (about 5-7 minutes total over high heat).
• The Double Skewer Trick: If you find your shrimp or steak pieces are spinning around on the skewer when you try to flip them, use two thin wooden skewers parallel to each other for each kebab. This stabilizes the food and makes flipping easy.
• Make Ahead: The chimichurri actually tastes better if made a few hours in advance. Store it in an airtight container on the counter for the day, or refrigerate if making it a day ahead (bring to room temp before serving, as the olive oil may solidify slightly in the fridge).

Variations

• Protein Swaps: Not a fan of beef? Use cubed chicken thighs or pork tenderloin instead. You can also swap the shrimp for large sea scallops (watch the cooking time carefully, as scallops overcook easily).
• Add Veggies: Thread pieces of bell pepper, red onion, zucchini, or cherry tomatoes between the meat and shrimp for a more colorful and complete meal-on-a-stick.
• Spice Level: Adjust the heat in the chimichurri by increasing or decreasing the amount of red pepper flakes. You could also add a finely minced jalapeño for a fresh spicy kick.

Serving Suggestions

These skewers are fantastic on their own as an appetizer. To make it a full meal, serve them over a bed of fluffy white rice, cilantro-lime rice, or quinoa to soak up the extra sauce. They also pair beautifully with a crisp green salad, grilled asparagus, or roasted potatoes. For a low-carb option, serve over cauliflower rice or grilled zucchini noodles.