Flavorful Grilled Surf and Turf Skewers Easy Chimichurri Recipe

The summer my friend Carlos invited me over for a spontaneous backyard barbecue, I wasn’t expecting much—just the usual burgers and hot dogs. But then, as the sun dipped low, he brought out these skewers that smelled like a seaside fiesta had landed right in his backyard. The sizzle of juicy steak mingled with the briny aroma of shrimp, all kissed by the charred edges of a hot grill. Honestly, I was halfway through a story when the scent pulled me outside, and I’m so glad it did.

These flavorful grilled surf and turf skewers with chimichurri weren’t part of a fancy recipe Carlos had planned. He told me later that it was a last-minute idea, throwing together what he had on hand: tender steak cubes, fresh shrimp, and a quick chimichurri sauce made from parsley and garlic he whipped up in a blender. I remember him laughing about how he forgot the skewers initially and had to improvise with rosemary sprigs—talk about a happy accident!

You know that feeling when a simple meal turns into a memorable celebration? That’s exactly what happened, and these skewers have been a hit at every cookout since. Maybe you’ve been there too—looking for that perfect balance of surf and turf, smoky and fresh, something a little unexpected but totally satisfying. Let me tell you, this recipe is the kind that makes you savor each bite and want to come back for seconds, thirds, maybe even a plateful more.

Why You’ll Love This Recipe

After testing this recipe multiple times (and yes, sometimes burning a shrimp or two), I’m confident these grilled surf and turf skewers with chimichurri will become your go-to for summer grilling.

• Quick & Easy: Ready in about 30 minutes, so it’s perfect for those last-minute dinner plans or weekend hangouts.
• Simple Ingredients: No need for exotic spices—just fresh steak, shrimp, and a handful of herbs you probably have in your fridge.
• Great for Entertaining: These skewers make a fantastic centerpiece for casual parties or family dinners.
• Crowd-Pleaser: Whether you’re feeding seafood lovers or steak fans, this combo satisfies everyone.
• Unbelievably Delicious: The chimichurri ties it all together with a zesty, herbaceous kick that’s fresh without overpowering.

What sets these skewers apart? It’s the chimichurri sauce—blended to just the right texture so it clings to every bite, plus the grilling technique that locks in juiciness while adding that perfect char. I’ve tried other surf and turf recipes, but this one strikes a balance between smoky, savory, and bright that’s just right. Trust me, it’s the kind of dish that makes your backyard feel like a gourmet retreat.

What Ingredients You Will Need

This recipe uses straightforward, fresh ingredients that deliver bold flavor and satisfying texture without fuss or complicated prep. Most are pantry staples or easy to find at any grocery store.

• For the Skewers:
  • 1 lb (450 g) sirloin steak, cut into 1-inch cubes (look for well-marbled pieces for tenderness)
  • 1/2 lb (225 g) large shrimp, peeled and deveined (fresh or thawed frozen shrimp works well)
  • 2 tbsp olive oil (extra virgin preferred for flavor)
  • Salt and freshly ground black pepper, to taste
  • Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)
• For the Chimichurri Sauce:
  • 1 cup fresh parsley leaves, packed (flat-leaf parsley gives best flavor)
  • 3 cloves garlic, peeled
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (adjust to taste)
  • Salt and pepper, to taste
  • Optional: 1 tbsp fresh lemon juice (for extra brightness)

If you want an easy shortcut, I recommend using Colavita olive oil for that smooth blend of fruity and peppery notes, and fresh shrimp from your trusted fishmonger will make all the difference. In summer, swapping parsley for a mix of parsley and cilantro can add a fresh twist. For a gluten-free option, this recipe is naturally safe as is, just double-check your vinegar for additives.

Equipment Needed

• Grill (gas or charcoal) or grill pan for indoor cooking
• Mixing bowl for marinating the steak and shrimp
• Food processor or blender to make the chimichurri sauce (a mortar and pestle works too if you want a chunkier texture)
• Measuring spoons and cups
• Tongs for turning skewers on the grill
• Sharp knife and cutting board for prepping meat and shrimp

If you don’t have a grill, a hot cast iron skillet or grill pan can do the trick, just expect slightly less smokiness. I’ve used disposable bamboo skewers when I forgot to soak mine—just keep a close eye to avoid burning. For chimichurri, a mini food processor makes quick work, but honestly, a handheld blender or even finely chopping by hand works fine if you prefer a rustic feel.

Preparation Method

1. Prep the Steak and Shrimp (10 minutes)
   Pat steak cubes and shrimp dry with paper towels. Place them in a large bowl, drizzle with 2 tablespoons olive oil, and season generously with salt and pepper. Toss to coat evenly. Let them sit while you prepare the chimichurri.
2. Make the Chimichurri Sauce (10 minutes)
   In a food processor, add parsley, garlic, red wine vinegar, dried oregano, and red pepper flakes. Pulse until finely chopped. With the processor running, slowly pour in olive oil until the sauce is well blended but still slightly textured. Season with salt, pepper, and optional lemon juice to taste. Transfer to a bowl and set aside.
3. Assemble the Skewers (5 minutes)
   Thread steak cubes and shrimp alternately onto the skewers. Space them slightly to ensure even cooking. If you want, add vegetables like cherry tomatoes or bell peppers for extra color and flavor.
4. Preheat the Grill (5 minutes)
   Heat your grill or grill pan over medium-high heat until hot. You want it to be at least 400°F (200°C) for a good sear.
5. Grill the Skewers (8-10 minutes)
   Place skewers on the grill. Cook for about 4-5 minutes per side, turning once, until steak is medium-rare to medium and shrimp are pink and opaque. Watch carefully—shrimp cook fast and can turn rubbery if overdone.
6. Rest and Serve (2 minutes)
   Remove skewers from the grill and let them rest for a couple of minutes. Spoon generous amounts of chimichurri over the skewers before serving, or serve it on the side for dipping.

Quick tip: If your grill marks aren’t developing, raise the heat or press down slightly with tongs. And if you’re worried about undercooking, use a meat thermometer—130°F (54°C) for medium-rare steak is perfect. I once forgot to flip the skewers because I got distracted by a buzzing bee, and let me tell you, those slightly charred edges were pure magic!

Cooking Tips & Techniques

Grilling surf and turf skewers perfectly can feel tricky, but a few tricks can make all the difference.

• Marinate or Season Well: Since the steak and shrimp cook quickly, seasoning upfront is key. I prefer simple oil, salt, and pepper for the meat, letting chimichurri add the bold flavor afterward.
• Control the Heat: A medium-high grill temp is your friend. Too low, and you’ll end up steaming the meat; too high, and it might burn outside while staying raw inside.
• Don’t Overcrowd Skewers: Leave space between pieces so heat circulates evenly. Crowded skewers can lead to uneven cooking.
• Shrimp Timing: Shrimp cook much faster than steak. If you’re worried about timing, you can start grilling steak alone for a minute or two before adding shrimp.
• Rest Your Meat: Always let steak rest a bit to lock in juices. Skipping this step can make it dry.
• Chimichurri Freshness: Make chimichurri a few hours ahead or up to a day before to let flavors meld. Leftovers keep well refrigerated and taste even better the next day.

I learned the hard way that flipping too often ruins the crust. Patience on the grill pays off—let those edges caramelize before turning.

Variations & Adaptations

Want to tweak this recipe to suit your tastes or dietary needs? Here are some ideas I’ve tried and loved:

• Vegetarian Version: Swap steak and shrimp for halloumi cheese cubes and marinated mushrooms. Grill until golden and brush with chimichurri for a satisfying plant-based option.
• Spicy Twist: Add minced jalapeño or a dash of smoked paprika to the chimichurri for some heat. Works great if you like a little kick.
• Different Proteins: Use chicken thighs instead of steak, or scallops instead of shrimp. Adjust grilling times accordingly—chicken takes longer, scallops cook super fast.
• Seasonal Veggies: Include grilled zucchini, bell peppers, or cherry tomatoes on the skewers for freshness and color.
• Allergen-Friendly: If you’re allergic to shellfish, skip shrimp and double up on steak or add chunks of pork tenderloin.

I once made a version with lamb cubes and it was surprisingly good—chimichurri’s herbal notes paired beautifully. Feel free to experiment and make this your own.

Serving & Storage Suggestions

These grilled surf and turf skewers with chimichurri are best served hot off the grill, but they’re just as good at room temperature for casual picnics.

• Serve with crusty bread, grilled corn, or a fresh salad to balance the rich flavors.
• A chilled glass of Sauvignon Blanc or a light lager pairs wonderfully with the bright chimichurri and smoky meat.
• Leftovers keep well in an airtight container in the fridge for 2 days. Reheat gently in a skillet or oven to avoid overcooking shrimp.
• Flavors deepen after resting; if you make chimichurri ahead, it tastes even better the next day.

For outdoor gatherings, I like setting up a dipping station with extra chimichurri, lemon wedges, and a sprinkle of flaky sea salt so guests can customize their skewers.

Nutritional Information & Benefits

On average, one serving (about two skewers) provides approximately:

Nutrient	Amount
Calories	350-400 kcal
Protein	35 g
Fat	20 g
Carbohydrates	2-4 g

Key benefits include:

• High protein from lean steak and shrimp supports muscle health.
• Fresh parsley in chimichurri is a great source of antioxidants and vitamins A and C.
• Olive oil provides heart-healthy monounsaturated fats.
• Low in carbs, making it suitable for low-carb or keto-friendly diets.

If you have shellfish allergies, just swap shrimp for extra steak or chicken. The recipe is naturally gluten-free and dairy-free, so it fits many dietary preferences.

Conclusion

If you’re looking for a recipe that brings together the best of the land and sea with a zesty herb sauce, these flavorful grilled surf and turf skewers with chimichurri should be your next go-to. They’re approachable, satisfying, and bring a little bit of magic to any meal without a fuss. I love how they turn an ordinary backyard grill session into something special—and I have a feeling you will too.

Feel free to tweak the chimichurri or swap proteins based on what you have or prefer. Cooking is about enjoyment, after all! When you try this recipe, don’t hesitate to share your adaptations or tips—I’d love to hear how it turns out for you.

Go ahead, fire up the grill, and treat yourself to these tasty skewers. You won’t regret it!

FAQs

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri actually tastes better after sitting for a few hours or overnight in the fridge as the flavors meld beautifully.

What if I don’t have a grill—can I cook the skewers indoors?

You can use a grill pan or even a cast iron skillet on the stovetop. Just heat it well and watch closely to get a nice sear without overcooking.

How do I prevent shrimp from overcooking?

Keep a close eye and cook shrimp just until pink and opaque—usually 2-3 minutes per side. Starting the steak a minute or two earlier can help sync cooking times.

Are wooden skewers safe to use on the grill?

Yes, but soak them in water for at least 30 minutes to prevent burning. Alternatively, metal skewers are reusable and easy to handle.

Can I use other herbs in chimichurri?

Definitely! Parsley is traditional, but adding cilantro, mint, or basil can make a fresh twist depending on your taste.

For those who enjoy pairing with other grilled favorites, these skewers complement a summer spread that might include crispy garlic chicken or a fresh zesty citrus salad to round out the meal.

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