Grilled Surf & Turf Skewers with Chimichurri

by

🌿 Grilled Surf & Turf Skewers with Chimichurri

📝 Ingredients:

For the Skewers:

  • 1 lb sirloin steak (cut into 1.5-inch cubes)

  • 1 lb large shrimp (peeled & deveined, tails on or off)

  • 1 red bell pepper (cut into 1.5-inch chunks)

  • 1 red onion (cut into chunks)

  • 1 zucchini (sliced into thick half-moons)

  • 2 tbsp olive oil

  • Salt and pepper, to taste

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • Wooden or metal skewers (if using wood, soak for 30 mins)

For the Chimichurri Sauce:

  • 1 cup fresh parsley (packed)

  • 2 tbsp fresh oregano (or 1 tbsp dried)

  • 4 garlic cloves

  • 1/3 cup olive oil

  • 2 tbsp red wine vinegar

  • 1 tbsp lemon juice

  • 1/2 tsp red pepper flakes

  • Salt and black pepper, to taste

🔥 Instructions:

1. Make the Chimichurri:

  • Combine parsley, oregano, garlic, olive oil, vinegar, lemon juice, red pepper flakes, salt, and pepper in a food processor.

  • Pulse until finely chopped but not pureed.

  • Taste and adjust salt, vinegar, or chili flakes as needed.

  • Set aside or refrigerate for up to 3 days.

2. Prepare Skewers:

  • In a bowl, toss steak and shrimp separately with olive oil, paprika, garlic powder, salt, and pepper.

  • Alternate steak, shrimp, and veggies on each skewer.

  • Try to balance colors and sizes for even cooking and presentation.

3. Grill:

  • Preheat grill (or grill pan) to medium-high heat.

  • Grill skewers 2–3 mins per side for shrimp, 3–4 mins per side for steak (medium-rare to medium).

  • Rotate for even char and cook until shrimp is opaque and steak reaches desired doneness.

4. Serve:

  • Drizzle chimichurri over hot skewers, or serve it on the side.

  • Pair with grilled bread, rice, or a simple salad.

❓Q&A: Grilled Surf & Turf Skewers

Q1: Can I marinate the steak and shrimp ahead of time?

A: Yes. You can marinate the steak for up to 8 hours. Shrimp should marinate no more than 30 minutes to prevent it from getting mushy.

Q2: Can I bake these skewers instead of grilling?

A: Absolutely. Roast them at 425°F (220°C) for 12–15 minutes, flipping halfway. Broil for the last 1–2 minutes for char.

Q3: What’s the best cut of steak for this?

A: Sirloin, ribeye, or New York strip work best. They’re tender and flavorful without requiring long cook times.

Q4: Can I substitute the shrimp?

A: Yes! Try scallops, lobster chunks, or even firm white fish like swordfish. Adjust grilling time as needed.

Q5: How long does chimichurri last?

A: Up to 1 week in the fridge. Store in an airtight container and bring to room temp before serving.

Q6: What vegetables work well on these skewers?

A: Bell peppers, red onions, zucchini, mushrooms, and cherry tomatoes all hold up well to grilling.

Q7: What sides go best with these skewers?

A:

  • Grilled corn on the cob

  • Garlic herb rice

  • Couscous or quinoa salad

  • Crusty bread or flatbread

  • Roasted potatoes or sweet potatoes

Leave a Comment