There’s something magical about firing up the grill and savoring the mouthwatering aroma of surf and turf kebabs with chimichurri sauce. Seriously, it’s like a summer party on a stick! The juicy beef sirloin paired with succulent shrimp creates this incredible dance of flavors that you just can’t resist. And let’s not forget about the vibrant chimichurri sauce—it’s zesty, fresh, and just the right kick to elevate those kebabs to the next level. I remember the first time I made these for my friends; their faces lit up with every bite! It’s the perfect dish to impress at barbecues or just to enjoy a cozy night in. Trust me, once you try this combination, you’ll be hooked and wanting to whip these up again and again!
Ingredients List
Here’s everything you’ll need to create these delicious surf and turf kebabs with chimichurri sauce. I promise, it’s worth it!
- 1 pound beef sirloin, cubed
- 1 pound shrimp, peeled and deveined
- 1 bell pepper, cubed
- 1 onion, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the chimichurri sauce:
- 1 cup parsley, chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon red pepper flakes
- Salt to taste
Make sure to have everything prepped and ready to go before you start grilling—this way, your kebabs will come together smoothly and quickly!
How to Prepare Surf and Turf Kebabs with Chimichurri Sauce
Now, let’s dive into the fun part—making these scrumptious surf and turf kebabs with chimichurri sauce! Trust me, it’s easier than you think, and the results are absolutely mouthwatering. Just follow these steps, and you’ll be grilling like a pro in no time!
Prepping the Ingredients
First things first, we need to get our ingredients ready. Start with the beef sirloin—make sure it’s cut into nice, bite-sized cubes. You want them to be uniform so they cook evenly. Next up, give your shrimp a little love by peeling and deveining them if you haven’t done so already. And don’t forget about the veggies! Cube your bell pepper and onion into similar-sized pieces as the beef for that perfect balance of flavors. Pro tip: I love to rinse the shrimp under cold water before using to keep them fresh and clean!
Assembling the Kebabs
Once everything is prepped, it’s time to assemble our kebabs! Grab your skewers—if you’re using wooden ones, remember to soak them in water for about 30 minutes to prevent burning on the grill. Now, it’s all about the layering. I like to start with a piece of beef, followed by a shrimp, then a chunk of bell pepper, and then an onion. Repeat this pattern until the skewer is filled, leaving a little space at the ends for easier handling. Keep it colorful and fun! This not only looks great but allows for even cooking.
Grilling the Kebabs
Alright, let’s get grilling! Preheat your grill to medium-high heat—this is key! Once it’s nice and hot, place your kebabs on the grill. Grill them for about 8-10 minutes, turning them every couple of minutes to get that beautiful char and ensure everything cooks through. You’ll know they’re done when the shrimp turn pink and the beef is cooked to your liking. If your grill runs hot, be sure to keep an eye on them to avoid overcooking!
Making the Chimichurri Sauce
While those kebabs are grilling, it’s the perfect time to whip up that zingy chimichurri sauce! In a bowl, combine the chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, and a pinch of salt. Give it a good stir until everything is well mixed. You want that vibrant green color and a fresh aroma wafting through your kitchen! This sauce will be vibrant and punchy, complementing the rich flavors of the kebabs perfectly. Taste it and adjust the salt or red pepper flakes if you like it spicier. Wow, I can already smell it!
Tips for Success
Now that you’re all set to grill those surf and turf kebabs, let me share some of my favorite tips to ensure everything turns out perfectly! Believe me, a little extra attention can make a big difference!
- Don’t overcrowd the skewers: Make sure to leave a bit of space between each piece of meat and veggie. This allows the heat to circulate and cook everything evenly—no one wants a soggy kebab!
- Marinate for extra flavor: If you have a little extra time, marinating the beef in some olive oil, garlic, and herbs for an hour or two can really amp up the flavor. Just remember to pat it dry before grilling!
- Watch your grill temperature: Every grill is different, so keep a close eye on the kebabs while they’re cooking. If they’re browning too quickly, move them to a cooler part of the grill to finish cooking without burning.
- Use a meat thermometer: For the best results, especially with beef, use a meat thermometer to check doneness. Aim for 130°F (54°C) for medium-rare, and adjust according to your preference.
- Let them rest: Once off the grill, let your kebabs rest for a few minutes before serving. This helps the juices redistribute, making every bite tender and juicy!
With these tips in your back pocket, you’re all set to create the most delicious surf and turf kebabs! Enjoy the grilling experience, and don’t forget to savor every tasty bite!
Nutritional Information Disclaimer
It’s important to remember that the nutritional values provided for these surf and turf kebabs with chimichurri sauce can vary based on the specific ingredients and brands you choose to use. The calorie count, fats, proteins, and other nutritional information are approximations and might not be exact. Always check your ingredient labels and adjust as necessary to fit your dietary needs. Enjoy your cooking adventure and listen to your taste buds!
FAQ Section
Got questions about these delectable surf and turf kebabs? No worries! I’ve got you covered with some of the most common queries I hear, and I’ll make sure to keep it simple and helpful!
Can I use different vegetables?
Absolutely! Feel free to mix it up with your favorite veggies. Zucchini, cherry tomatoes, or even mushrooms work beautifully in these kebabs. Just aim for similar sizes to ensure even cooking.
What if I don’t have shrimp?
No shrimp? No problem! You can substitute it with chicken, scallops, or even extra beef. Just make sure whatever you choose is cut into similar-sized pieces for even grilling.
Can I make the chimichurri sauce ahead of time?
For sure! You can whip up the chimichurri sauce a day in advance and store it in the fridge. Just give it a good stir before serving, as the flavors meld and get even better with time!
How do I store leftovers?
If you have any leftovers (which is rare because these are so good!), store them in an airtight container in the fridge for up to three days. Reheat gently on the grill or in a skillet to keep that delicious flavor intact!
Can I grill these kebabs indoors?
Yes! If you can’t grill outside, use a grill pan on your stovetop. Just keep an eye on the heat, as cooking times might vary compared to an outdoor grill. You still want that lovely char without burning!
Why You’ll Love This Recipe
- Quick and Easy: These surf and turf kebabs come together in just about 30 minutes, making them perfect for busy weeknights or last-minute gatherings.
- Flavor Explosion: The combination of juicy beef, tender shrimp, and fresh veggies, all topped with zesty chimichurri, creates an unforgettable flavor experience that’ll have everyone coming back for more.
- Healthy Option: Packed with protein and fresh ingredients, these kebabs are a guilt-free way to enjoy a hearty meal without sacrificing taste.
- Customizable: Feel free to mix and match your favorite vegetables or proteins—this recipe is super flexible and can cater to your cravings!
- Grill Master Skills: Impress your friends and family with your grilling prowess! These kebabs are a great way to show off your skills at summer barbecues or cozy dinners.
- Perfect for Meal Prep: Make a big batch and enjoy the leftovers throughout the week—simply reheat and enjoy a delicious meal in no time!
Storage & Reheating Instructions
So, you’ve whipped up these incredible surf and turf kebabs, and now you’re left with some delicious leftovers? Lucky you! Here’s how to store and reheat them to keep that amazing flavor intact.
First, let your kebabs cool completely to room temperature. Once they’ve cooled down, transfer them to an airtight container. You can keep them in the fridge for up to three days. Just make sure to place a paper towel at the bottom of the container to absorb any excess moisture—this keeps them from getting soggy. If you want to keep them longer, you can freeze them! Just wrap each kebab tightly in plastic wrap or foil, then place them in a freezer-safe bag. They’ll be good for about two months.
When it’s time to enjoy those scrumptious leftovers, reheating is key! If you’re using the grill, preheat it to medium heat and place the kebabs on the grill for about 5-7 minutes, turning occasionally until heated through. This way, you’ll get that lovely char back! If you’re short on time, you can also reheat them in a skillet over medium heat or in the microwave for about 1-2 minutes. Just remember, you want to warm them gently—no one likes overcooked shrimp!
With these tips, your surf and turf kebabs will taste just as delightful the next day as they did fresh off the grill. Enjoy every delicious bite!
Surf and Turf Kebabs with Chimichurri Sauce: 5 Flavorful Tips
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious surf and turf kebabs with vibrant chimichurri sauce.
Ingredients
- 1 pound beef sirloin, cubed
- 1 pound shrimp, peeled and deveined
- 1 bell pepper, cubed
- 1 onion, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- For chimichurri sauce: 1 cup parsley, chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon red pepper flakes
- Salt to taste
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine beef, shrimp, bell pepper, onion, olive oil, salt, and pepper.
- Thread beef, shrimp, and vegetables onto skewers.
- Grill kebabs for 8-10 minutes, turning occasionally.
- Meanwhile, prepare chimichurri sauce by mixing parsley, garlic, olive oil, vinegar, red pepper flakes, and salt.
- Remove kebabs from the grill and serve with chimichurri sauce.
Notes
- Soak wooden skewers in water for 30 minutes before grilling.
- Adjust cooking time based on your grill’s heat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 kebab
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg
Keywords: surf and turf kebabs, chimichurri sauce, grilled kebabs