Surf and Turf Kebabs with Chimichurri Sauce

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Elevate your kebab game with these Surf and Turf Kebabs featuring tender steak and shrimp grilled to perfection and drizzled with authentic chimichurri sauce. This impressive and delicious dish is sure to be a hit at your next barbecue! For more grilling inspiration, check out my Tropical Chicken Skewers recipe.

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Surf and Turf Kebabs with Chimichurri Sauce

Surf and Turf Kebabs

These Surf and Turf Kebabs are the perfect solution for a quick and impressive dinner. Featuring perfectly grilled steak and shrimp topped with a flavorful chimichurri sauce, this meal can be on your table in just 10-15 minutes. You’ll be amazed at how easy and delicious this recipe is!


What is Surf and Turf?

Surf and Turf is a classic dish that pairs red meat with seafood. In this recipe, we use steak and shrimp, but you could also experiment with other seafood like scallops or prawns.


Chimichurri Sauce

Chimichurri sauce is a South American condiment typically served with red meat, grilled fish, or chicken. This simple, sugar-free sauce is made with fresh herbs, vinegar, and oil.

Surf and Turf Kebabs with Chimichurri Sauce



  • Olive Oil: 1 cup (237 ml)
  • Red Wine Vinegar: ½ cup (118 ml)
  • Garlic: 2 cloves, minced
  • Shallot: ⅔ cup (90 g), minced
  • Fresh Parsley: ⅔ cup (90 g), minced
  • Fresh Basil: 2 teaspoons (2 g), chopped
  • Fresh Thyme: 2 teaspoons (2 g), chopped
  • Fresh Oregano: 2 teaspoons (2 g), chopped
  • Cilantro: 2 teaspoons (2 g), chopped
  • Jalapeno: 1, finely chopped
  • Sea Salt: 1 teaspoon (5 g)
  • Cayenne Pepper: ⅛ teaspoon (0.3 g), or more to taste


  1. Combine all ingredients in a medium-sized bowl.
  2. Add salt and cayenne pepper, then stir in olive oil and red wine vinegar.
  3. Mix well and let the sauce marinate for a few hours at room temperature. Stir regularly as it is oil-based.

Surf and Turf Kebabs with Chimichurri Sauce

How to Make Surf and Turf Kebabs with Chimichurri Sauce


  1. Soak wooden skewers in water for about 30 minutes to prevent burning.
  2. Cut the steak into 1-inch (2.5 cm) cubes, ensuring uniform size for even cooking. The shrimp may appear larger than the steak initially but will cook to a similar size.
  3. Alternate steak and shrimp on the skewers, leaving about 1 inch (2.5 cm) of empty space on each end.
  4. Brush both sides of the skewers lightly with olive oil and season with salt and pepper.


  1. Preheat the grill to medium-high heat (about 425°F / 220°C). Ensure the grill grates are oiled properly.
  2. Place the skewers on the hot grill, flipping every 4-5 minutes until the shrimp turns white and the steak reaches the desired doneness (about 8-10 minutes).

How to Oil Grill Grates

To safely oil the grill grates:

  1. Do not spray cooking spray or pour oil directly on the grates, as this can cause flames to flare up.
  2. Dip a cloth or a bunch of paper towels into cooking oil (like canola), ensuring they are not dripping.
  3. Using a protected hand (oven mitt or glove), lightly brush the hot grill grates with the cloth.

Surf and Turf Kebabs with Chimichurri Sauce


Chimichurri Sauce:

  • 1 cup (240 ml) olive oil
  • ½ cup (120 ml) red wine vinegar
  • 2 cloves garlic, minced
  • ⅔ cup (90 g) minced shallot
  • ⅔ cup (90 g) minced fresh parsley
  • 2 teaspoons (2 g) chopped fresh basil
  • 2 teaspoons (2 g) chopped fresh thyme
  • 2 teaspoons (2 g) chopped fresh oregano
  • 2 teaspoons (2 g) chopped cilantro
  • 1 jalapeno, finely chopped
  • 1 teaspoon (5 g) sea salt
  • ⅛ teaspoon (0.3 g) cayenne pepper (or more to taste)

Surf and Turf:

  • 3 lbs (1.4 kg) sirloin steak, cut into 1-inch (2.5 cm) cubes
  • 1 package (16 ounces / 450 g) jumbo shrimp, peeled and deveined, tail-on
  • 1 tablespoon (15 ml) olive oil
  • Salt and pepper, to taste


Chimichurri Sauce:

  1. Mix all ingredients in a bowl and leave at room temperature for two hours.

Surf and Turf:

  1. If using wooden skewers, soak them in water for 1 hour to prevent burning.
  2. Preheat grill to medium-high heat (about 425°F / 220°C).
  3. Cut beef into 1-inch (2.5 cm) cubes and thread steak and shrimp onto skewers.
  4. Brush oil onto skewers and lightly season with salt and pepper.
  5. Cook for 8-10 minutes, turning every four minutes, until done. (Test shrimp for doneness. We prefer steak medium-rare; if you prefer well-done steak, consider cooking steak and shrimp separately.)
  6. Remove from heat, drizzle with chimichurri sauce, and serve.

Surf and Turf Kebabs with Chimichurri Sauce

Enjoy your Surf and Turf Kebabs with Chimichurri Sauce, a delightful combination of flavors that will impress your family and friends!

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