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Chimichurri Surf and Turf Skewers

Tender grilled steak chunks and juicy shrimp threaded onto skewers and generously drizzled with a vibrant, homemade Argentinian chimichurri sauce. The perfect summer grilling recipe.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 skewers
Course: Appetizer, Dinner, Main Course
Cuisine: American, Argentinian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Skewers
  • 1.5 lbs sirloin or ribeye steak cut into 1.5-inch chunks
  • 1 lb large raw shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Chimichurri Sauce
  • 1 cup fresh parsley packed
  • 0.5 cup fresh cilantro packed (optional)
  • 0.25 cup fresh oregano leaves
  • 4 cloves garlic peeled
  • 0.5 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tbsp lemon juice
  • 0.5 tsp red pepper flakes
  • 0.5 tsp kosher salt

Equipment

  • Outdoor Grill or Grill Pan
  • Wooden or Metal Skewers
  • Food Processor or Chef's Knife
  • Mixing bowls
  • Tongs

Method
 

  1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. Make the chimichurri: Pulse herbs and garlic in a food processor until chopped. Whisk in oil, vinegar, lemon juice, and seasonings. Let sit for 15 minutes.
  3. Preheat grill to high heat (400°F-450°F).
  4. Toss steak chunks and shrimp with olive oil, salt, pepper, and garlic powder.
  5. Thread steak and shrimp alternately onto skewers.
  6. Grill skewers for 2-3 minutes per side, until steak is charred and shrimp is pink and firm.
  7. Remove from grill and let rest for 3-5 minutes.
  8. Drizzle generously with chimichurri sauce and serve immediately.

Notes

For stable flipping on the grill, use two thin skewers parallel to each other for each kebab.