Grilled Surf & Turf Skewers with Chimichurri

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When it comes to summer grilling, I always aim for something that strikes a perfect balance between indulgence and freshness. That balance comes to life beautifully in these Grilled Surf & Turf Skewers with Chimichurri. I love how the juicy steak mingles with the plump shrimp, both picking up a smoky char from the grill. Each bite is an explosion of savory flavors, made even better with the bright herbaceous punch of chimichurri sauce drizzled over the top.

I first made this recipe for a small backyard gathering, thinking it might be a fun twist on traditional barbecue staples. What I didn’t expect was how quickly it would become the star of the evening. Everyone loved the pairing of surf and turf on a skewer, and the chimichurri added that perfect zesty finish. It felt luxurious, but without all the fuss – just fresh ingredients, a hot grill, and a few simple steps.

Since then, I’ve made these skewers countless times. They’re ideal for impressing guests or treating yourself to a restaurant-worthy meal at home. And because it comes together so easily, it’s become one of my favorite go-to recipes for warm evenings when I want something satisfying but still light.

Why You’ll Love This Grilled Surf & Turf Skewers with Chimichurri

This recipe offers a beautiful balance of textures and flavors – the tender, grilled steak paired with succulent shrimp is already a winning combo. But adding chimichurri elevates the whole dish, giving it a fresh, garlicky, and slightly tangy note that cuts through the richness. Whether you’re planning a cookout or looking for a weeknight dinner that feels special, these skewers deliver big on flavor without requiring much prep.

They also work well alongside other fresh dishes like this creamy garlic chicken breasts or pair them with this blueberry peach feta salad for a refreshing contrast. If you’re into hearty, meaty meals, don’t miss out on the garlic butter steak tips with cheesy rigatoni for another irresistible dinner idea.

Ingredients

Steak (sirloin or ribeye) – Chosen for its flavor and tenderness, this will sear beautifully and hold its own next to the shrimp.

Large shrimp (peeled and deveined) – Sweet and juicy, they provide a perfect contrast in both taste and texture to the steak.

Olive oil – Used to coat the proteins before grilling to help achieve a good char and to carry seasoning.

Garlic – Adds robust depth to both the marinade and the chimichurri sauce.

Red wine vinegar – Essential for the chimichurri, it introduces acidity that brightens the entire dish.

Fresh parsley and cilantro – These herbs form the base of the chimichurri, giving it a vibrant, grassy flavor.

Red pepper flakes – For a slight kick of heat in the sauce, balancing the richness of the steak and shrimp.

Salt and black pepper – Brings out the natural flavors of all the ingredients.

How to Make Grilled Surf & Turf Skewers with Chimichurri

Step 1: Prep the Chimichurri Sauce

In a bowl, combine finely chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Mix well and let the sauce sit while you prepare the skewers. This resting time allows the flavors to meld.

Step 2: Marinate the Steak and Shrimp

Cut the steak into bite-sized cubes and place in a bowl. Do the same with the shrimp. Toss each with olive oil, garlic, salt, and pepper. Let them marinate for about 20-30 minutes to soak up the flavor.

Step 3: Assemble the Skewers

Thread steak and shrimp onto skewers, alternating between them. If using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes to prevent burning.

Step 4: Grill the Skewers

Preheat your grill to medium-high. Place the skewers on the grill and cook for about 2-3 minutes per side, or until the steak reaches your desired doneness and the shrimp are opaque and cooked through.

Step 5: Serve with Chimichurri

Remove the skewers from the grill and arrange them on a serving platter. Spoon chimichurri sauce generously over the top or serve it on the side as a dipping sauce.

Recipe Variations and Possible Substitutions

One of the joys of this Grilled Surf & Turf Skewers with Chimichurri recipe is its versatility. If steak isn’t your thing, you can easily substitute it with chicken thighs or even chunks of sausage for a different twist. Likewise, if you’re not a shrimp fan or want to change things up, scallops or chunks of firm fish like swordfish or salmon also work well.

You can also play with the chimichurri ingredients. Try adding a bit of mint or basil for a slightly different flavor profile, or swap red wine vinegar with lemon juice for a brighter citrusy note. For a spicier version, add a diced jalapeño to the mix.

Vegetables can join the skewers too. Bell peppers, red onions, zucchini, or cherry tomatoes add color, flavor, and an extra serving of veggies, making the skewers even more vibrant and filling.

Serving and Pairing Suggestions

These skewers shine as a main dish, especially when served hot off the grill. I love pairing them with grilled corn on the cob or a fresh green salad tossed in a light vinaigrette. They’re also fantastic alongside simple roasted potatoes or a fragrant rice pilaf.

For drinks, think fresh and zesty – a chilled glass of sauvignon blanc, a citrusy IPA, or even a mojito will complement the flavors beautifully. For non-alcoholic options, sparkling water with lime or a cucumber mint lemonade would be a refreshing choice.

Storage and Reheating Tips

If you have leftovers, store the skewers in an airtight container in the refrigerator for up to 2 days. The chimichurri can be kept separately for up to 5 days and tends to taste even better the next day.

To reheat, gently warm the skewers in a skillet over medium heat until heated through, or use the oven at 350°F for about 10 minutes. Avoid microwaving, as it can make the shrimp rubbery.

FAQs

How long can I marinate the steak and shrimp for Grilled Surf & Turf Skewers with Chimichurri?

You can marinate both the steak and shrimp for 30 minutes up to 2 hours. Just avoid going too long with the shrimp to prevent it from becoming mushy.

Can I make Grilled Surf & Turf Skewers with Chimichurri ahead of time?

Yes! You can prepare and marinate the ingredients in advance, and even assemble the skewers ahead. Just grill them fresh before serving to enjoy the best texture and flavor.

What if I don’t have a grill for making Grilled Surf & Turf Skewers with Chimichurri?

No grill? No problem. Use a grill pan on your stovetop or even a broiler in your oven. Keep an eye on the skewers and rotate them for even cooking.

Can I freeze Grilled Surf & Turf Skewers with Chimichurri?

Freezing isn’t ideal for this recipe, especially because shrimp can get rubbery once thawed and reheated. It’s best to enjoy them fresh, but you can freeze just the steak if needed and assemble later.

Related Recipe You’ll Like

If you’re into the bold flavors of these Grilled Surf & Turf Skewers with Chimichurri, you’re going to love trying out the creamy cajun steak alfredo. It’s hearty, spicy, and packed with satisfying steak flavor in a luscious pasta format. Or check out the creamy crab and shrimp seafood bisque for another surf & turf twist that brings comfort and indulgence to your table. Want something grilled and refreshing? Don’t miss the yummy grilled shrimp bowl with avocado corn salsa.

Save and Share This Recipe for Later

Loved these Grilled Surf & Turf Skewers with Chimichurri? Make sure you don’t lose the recipe! Pin it to your Pinterest board so it’s easy to find when grilling season comes around again. You can also share it with friends and family who love a good surf & turf combo. Post it on Facebook, email it to your favorite foodie, or drop a link in your cooking group chat. Let’s spread the flavor love!

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