Grilled Steak & Shrimp Skewers with Chimichurri: The Ultimate Surf and Turf Kabobs

If you’re searching for the perfect summer grilling recipe that combines juicy steak, succulent shrimp, and a burst of fresh herbal flavor, look no further than these grilled steak and shrimp skewers with chimichurri. This classic surf and turf kabobs dish elevates backyard barbecues, date nights, or weeknight dinners with minimal effort and maximum taste. The tender sirloin steak pairs beautifully with plump shrimp, all charred to perfection on the grill and drizzled with a vibrant, homemade chimichurri sauce that’s tangy, garlicky, and utterly addictive.

Chimichurri, a traditional Argentine sauce, is the star here—made from fresh parsley, garlic, oregano, red wine vinegar, and olive oil. It cuts through the richness of the steak and enhances the natural sweetness of the shrimp. These steak shrimp chimichurri skewers are not only delicious but also healthy, gluten-free, low-carb, and ready in under 30 minutes. Whether you’re hosting a party or just craving something special, this grilled surf and turf skewers recipe will become your go-to.

Why You’ll Love These Grilled Steak and Shrimp Skewers with Chimichurri

This recipe stands out for several reasons. First, it’s incredibly versatile—perfect for outdoor grills, indoor grill pans, or even broilers. The combination of land and sea proteins makes it a crowd-pleaser, appealing to meat lovers and seafood enthusiasts alike. Plus, the chimichurri sauce does double duty: it can lightly marinate the proteins for extra flavor or be served fresh as a finishing drizzle.

Grilling skewers ensures even cooking and those irresistible char marks that scream summer. Compared to traditional surf and turf steaks with lobster, these kabobs are more affordable, quicker to cook, and easier to portion. Each bite delivers smoky grilled flavor, juicy texture, and the bright, zesty kick from the chimichurri. It’s a restaurant-quality meal you can make at home without fancy equipment.

The Origins of Chimichurri and Surf and Turf

Chimichurri sauce hails from Argentina and Uruguay, where it’s traditionally served with grilled meats like asado (barbecued beef). The name’s origin is debated—some say it comes from a mispronunciation of “Jimmy Curry” by British soldiers, while others link it to Basque settlers. Regardless, its fresh, no-cook preparation makes it ideal for hot weather grilling.

Surf and turf, meaning “sea and land,” became popular in American steakhouses in the 1960s, combining premium steak with seafood like lobster or shrimp. Here, we’ve modernized it into portable surf and turf kabobs, making it fun and shareable. Drizzling with chimichurri bridges the South American herb sauce with this classic combo for a global twist that’s fresh and exciting.

Ingredients

For the Skewers:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1 lb large shrimp, peeled and deveined (tails on for easy handling)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 lemon, juiced (for optional light marinade)

For the Chimichurri Sauce:

• 1 cup fresh flat-leaf parsley, finely chopped (stems removed)
• 1/4 cup fresh cilantro, finely chopped (optional for extra brightness)
• 1/4 cup fresh oregano leaves, finely chopped (or 1 tbsp dried)
• 4 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp red pepper flakes (adjust for heat)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers work great too—no soaking needed.
2. Prepare the chimichurri sauce first so flavors can meld. In a medium bowl or food processor, combine parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Pulse or stir until well combined but still chunky. Set aside half for serving; use the other half if desired for light brushing.
3. Pat the steak cubes and shrimp dry with paper towels. In a large bowl, toss them with olive oil, salt, pepper, garlic powder, and lemon juice. Let marinate for 15-20 minutes at room temperature (don’t marinate shrimp longer to avoid toughness).
4. Preheat your grill to medium-high heat (about 400-450°F). Clean and oil the grates for easy flipping.
5. Thread the skewers, alternating steak cubes and shrimp (about 4-5 pieces each per skewer for 8-10 skewers total). This ensures even cooking.
6. Grill the skewers for 3-4 minutes per side, turning once or twice. Aim for medium-rare steak (internal temp 135°F) and opaque shrimp. Total cook time: 8-12 minutes. Avoid overcooking shrimp—they cook faster than steak.
7. Remove from grill and let rest for 5 minutes. Drizzle generously with reserved chimichurri sauce.
8. Serve hot with extra sauce on the side for dipping.

Pro Tips for Perfect Grilled Steak and Shrimp Skewers

• Cut uniformly: Ensure steak cubes are the same size for even cooking. If steak is thicker, consider grilling steak and shrimp on separate skewers.
• Don’t over-marinate shrimp: Acid from lemon or vinegar can “cook” shrimp ceviche-style if left too long.
• Chimichurri variations: For milder flavor, reduce garlic or red pepper. Add shallot or fresh jalapeño for extra kick.
• Grill alternatives: Use a cast-iron grill pan indoors or broil in the oven (4-5 minutes per side, watching closely).
• Food safety: Shrimp should reach 145°F internally; steak to your preference (medium-rare recommended for tenderness).
• Make-ahead: Prepare chimichurri up to 2 days in advance—it gets better! Assemble skewers up to 4 hours ahead and refrigerate.

Variations on Steak Shrimp Chimichurri Skewers

This recipe is highly customizable:

• Add veggies: Thread bell peppers, red onion, zucchini, or cherry tomatoes for colorful, veggie-packed surf and turf kabobs.
• Protein swaps: Use ribeye or flank steak for more flavor, or scallops instead of shrimp.
• Spicy version: Add more red pepper flakes or diced Fresno chili to the chimichurri.
• Herb twists: Go traditional with just parsley and oregano, or add mint for freshness.
• Low-carb sides: Serve over cauliflower rice or with grilled asparagus.

Serving Suggestions

These grilled surf and turf skewers shine with simple, fresh sides:

• Grilled vegetables like corn on the cob or asparagus.
• A crisp green salad with avocado and lime vinaigrette.
• Cilantro-lime rice or quinoa for heartier meals.
• Crusty bread to soak up extra chimichurri.
• Pair with a bold red wine like Malbec (nod to Argentina) or a crisp Sauvignon Blanc.

For parties, serve as appetizers with toothpicks or over arugula for a plated entrée.

Nutritional Benefits and Fun Facts

This dish is packed with protein—over 30g per serving—from lean sirloin and shrimp. Shrimp adds omega-3s and selenium, while steak provides iron and B vitamins. The chimichurri contributes antioxidants from fresh herbs and healthy fats from olive oil.

Fun fact: In Argentina, chimichurri is so beloved it’s often made table-side, and every family has their secret ratio. Grilling over wood adds authentic smoky flavor—try oak or mesquite chips if you have a smoker setup.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days (separate sauce to avoid sogginess). Reheat gently in a skillet over medium heat or in the oven at 350°F for 10 minutes. Chimichurri keeps for a week—use on eggs, chicken, or veggies!

These grilled steak and shrimp skewers with chimichurri are guaranteed to impress. Easy enough for beginners yet flavorful enough for foodies, they’re the ultimate way to enjoy surf and turf at home. Fire up the grill and give them a try—you won’t be disappointed!

Grilled Steak & Shrimp Skewers with Chimichurri

Juicy sirloin steak and succulent shrimp grilled on skewers, drizzled with vibrant homemade chimichurri sauce for the perfect surf and turf experience.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American, Argentine

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Skewers

• 1.5 lbs sirloin steak cut into 1-inch cubes
• 1 lb large shrimp peeled and deveined, tails on
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp garlic powder

Chimichurri Sauce

• 1 cup fresh flat-leaf parsley finely chopped
• 0.25 cup fresh cilantro finely chopped, optional
• 0.25 cup fresh oregano finely chopped
• 4 garlic cloves minced
• 0.5 cup extra-virgin olive oil
• 0.25 cup red wine vinegar
• 1 tsp red pepper flakes

Equipment

• Grill or grill pan
• Wooden or metal skewers
• Mixing bowls
• Food processor (optional)

Method

 

1. Soak wooden skewers in water for 30 minutes if using.
2. Make chimichurri: Combine parsley, cilantro, oregano, garlic, olive oil, vinegar, red pepper flakes, salt, and pepper in a bowl or processor. Mix well and set aside.
3. Toss steak cubes and shrimp with olive oil, salt, pepper, and garlic powder. Optional: Add a squeeze of lemon.
4. Thread alternating steak and shrimp onto skewers.
5. Preheat grill to medium-high (400-450°F). Oil grates.
6. Grill skewers 3-4 minutes per side, until steak is medium-rare and shrimp opaque (8-12 minutes total).
7. Rest 5 minutes, then drizzle with chimichurri.
8. Serve with extra sauce on the side.

Notes

For best results, use fresh herbs in chimichurri. Separate skewers if preferring different doneness levels.