Description
Elevate your grilling game with these Surf and Turf Kabobs with Chimichurri Sauce. Juicy sirloin steak and succulent shrimp are skewered and grilled to perfection, then drizzled with a vibrant chimichurri sauce that adds a burst of flavor. Ideal for backyard barbecues or family dinners, these kabobs are not only easy to prepare but also offer a delicious combination of textures and tastes that will impress your guests. Whether served as appetizers or a main dish, they are sure to be the highlight of any gathering.
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
- ⅔ 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 jalapeno, finely chopped
- 1 teaspoon sea salt
- ⅛ teaspoon cayenne pepper
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Prepare the chimichurri sauce by whisking together olive oil, apple cider vinegar, garlic, shallot, parsley, basil, thyme, oregano, cilantro, jalapeno, salt, and cayenne in a mixing bowl. Set aside.
- In another bowl or zip-top bag, combine sirloin cubes with half of the chimichurri sauce and season with salt and pepper. Marinate for at least 10 minutes.
- Preheat the grill or grill pan over medium-high heat. Thread steak and shrimp onto skewers alternating between them.
- Grill kabobs for 5-7 minutes on each side until steak reaches desired doneness and shrimp are opaque.
- Drizzle remaining chimichurri sauce over kabobs before serving.
Nutrition
- Serving Size: 1 kabob (approximately 83g)
- Calories: 422
- Sugar: 1g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 160mg