Welcome to my food blog! Today, I’m excited to introduce a recipe that combines the best of both land and sea: Surf and Turf Kebabs with Chimichurri Sauce. This dish is ideal for those who love the rich, juicy flavors of steak and the succulent, delicate taste of shrimp. Paired with a vibrant and zesty chimichurri sauce, these kebabs are sure to impress at your next barbecue or family dinner.

Why You’ll Love Surf and Turf Kebabs

Surf and Turf Kebabs with Chimichurri Sauce are a fantastic choice because they are:

• Flavorful and Juicy: The combination of tender steak and succulent shrimp, marinated and grilled to perfection, creates a burst of flavors in every bite.
• Healthy and Nutritious: Packed with protein and essential nutrients, these kebabs are a balanced meal.
• Versatile: Perfect for grilling outdoors or using a grill pan indoors, making them suitable for any occasion.
• Quick and Easy: Simple to prepare, yet impressive enough to wow your guests.

Ingredients

For the Surf and Turf Kebabs:

• 1 lb steak (such as sirloin or ribeye), cut into 1-inch cubes
• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Skewers (wooden or metal)

For the Chimichurri Sauce:

• 1 cup fresh parsley leaves, finely chopped
• 1/4 cup fresh cilantro leaves, finely chopped
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Skewers (soaked in water if using wooden ones)
• Grill or grill pan
• Tongs

Directions

1. Prepare the Marinade: In a mixing bowl, combine olive oil, garlic powder, salt, and pepper. Add the steak cubes and shrimp, tossing to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.
2. Make the Chimichurri Sauce: In a separate bowl, combine the chopped parsley, cilantro, red wine vinegar, minced garlic, red pepper flakes, salt, and black pepper. Slowly whisk in the olive oil until well blended. Set aside to let the flavors meld.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat.
4. Assemble the Kebabs: Thread the steak cubes, shrimp, bell pepper pieces, and red onion pieces onto the skewers, alternating between the different ingredients.
5. Grill the Kebabs: Place the kebabs on the grill and cook for about 2-3 minutes per side, or until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
6. Serve: Transfer the kebabs to a serving platter and drizzle generously with the chimichurri sauce. Serve immediately and enjoy!

Tips and Tricks

• Marinating Time: For more flavorful kebabs, marinate the steak and shrimp for up to 2 hours.
• Chimichurri Variations: Adjust the amount of red pepper flakes to control the heat level of the sauce. You can also add a splash of lemon juice for extra zest.
• Vegetable Options: Feel free to add other vegetables like cherry tomatoes, zucchini, or mushrooms to the skewers for more variety.
• Skewer Tips: If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning on the grill.

Storing Leftovers

If you have any leftover kebabs, store them in an airtight container in the refrigerator for up to 3 days. Reheat them on the grill or in a preheated oven at 350°F (175°C) until warmed through. The chimichurri sauce can be stored in a separate container in the refrigerator for up to 1 week.

Food and Drink Pairings

Surf and Turf Kebabs with Chimichurri Sauce pair beautifully with:

• Sides: Serve with a fresh green salad, grilled vegetables, or a light couscous salad.
• Drinks: Pair with a crisp white wine like Sauvignon Blanc, a light red wine like Pinot Noir, or a refreshing lager.

FAQs

Q: Can I use a different type of meat?
A: Yes, you can substitute the steak with chicken, pork, or even lamb for a different twist.

Q: What if I don’t have fresh herbs for the chimichurri sauce?
A: You can use dried herbs, but reduce the amount by half since dried herbs are more concentrated in flavor.

Q: Can I cook the kebabs in the oven?
A: Yes, you can bake the kebabs in a preheated oven at 400°F (200°C) for about 15-20 minutes, turning halfway through.

Q: How can I make this recipe gluten-free?
A: Ensure that all your ingredients, especially the spices and vinegar, are gluten-free. Most naturally are, but it’s always good to double-check.

Q: Can I prepare the chimichurri sauce ahead of time?
A: Absolutely! The chimichurri sauce can be made up to 3 days in advance and stored in the refrigerator to let the flavors develop even more.

Call to Action

I hope you enjoy making and savoring these Surf and Turf Kebabs with Chimichurri Sauce as much as I do! If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to my blog for more delicious recipes and culinary tips. Happy grilling!