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Surf and Turf Kabobs with Chimichurri Sauce

Surf and Turf Kabobs with Chimichurri Sauce
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Indulge in the delightful experience of Surf and Turf Kabobs with Chimichurri Sauce, a dish that beautifully marries the rich flavors of succulent sirloin steak and tender shrimp. Grilled to perfection and drizzled with a vibrant chimichurri sauce made from fresh herbs, this recipe creates an unforgettable culinary adventure. Perfect for summer gatherings or cozy weeknight dinners, these kabobs not only impress but also invite joyful moments with family and friends. The enticing aroma of grilled meat combined with the zesty notes of chimichurri will have everyone coming back for seconds!

Ingredients

Scale
  • 3 pounds sirloin steak, cut into 1-inch cubes
  • 1 package (16 ounces) jumbo shrimp, peeled and deveined
  • 1 cup olive oil
  • ½ cup apple cider vinegar
  • 2 cloves garlic, minced
  • ⅔ cup minced shallot
  • ⅓ cup minced fresh parsley
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped cilantro
  • 1 medium jalapeño, finely chopped
  • 1 teaspoon sea salt
  • ⅛ teaspoon cayenne pepper (or more to taste)
  • 1 tablespoon olive oil (for grilling)
  • Salt and pepper to taste

Instructions

  1. In a mixing bowl, whisk together olive oil and apple cider vinegar. Stir in minced garlic, shallots, herbs, jalapeño, salt, and pepper.
  2. Marinate sirloin cubes and shrimp separately with about two-thirds of the chimichurri sauce for at least 30 minutes in the refrigerator.
  3. Preheat grill to medium-high heat (400°F). Assemble kabobs by alternating sirloin and shrimp on skewers.
  4. Grill kabobs for about 3-4 minutes per side until steak is medium-rare (130°F) and shrimp are pink and opaque.
  5. Drizzle remaining chimichurri sauce over grilled kabobs before serving.

Nutrition

Find it online: https://savorywithsophie.com/surf-and-turf-kabobs-with-chimichurri-sauce/