Grilled Surf & Turf Skewers with Chimichurri

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I absolutely love how these Surf & Turf Skewers with Chimichurri capture the best of both worlds—succulent shrimp and juicy steak, all threaded onto a single skewer. I still remember the first time I tried this combo: the bright, tangy chimichurri sauce just made the flavors pop in a way I never expected. Ever since then, I’ve been hooked and experimenting with marinades, grill times, and dipping sauces to perfect that irresistible char and zing.

As someone who’s always on the hunt for show‑stopping yet surprisingly simple entertaining dishes, these skewers check all the boxes. They get you that grill-smoke aroma, restaurant‑quality presentation, and dinner‑party approval—without hours in the kitchen. And the bonus? They’re flexible: you can swap steak and shrimp sizes, tweak the herb mix in your chimichurri, and still come out with something magical.

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Why You’ll Love This Surf & Turf Skewers recipe

• Best of both surf and turf in every bite—no deciding between steak or shrimp, you get both.
• Quick prep, big impact—a flavorful marinade, 15‑minute grill, and a vibrant sauce that’s easy to whip up.
• Perfect for any gathering—they’re fun to serve, elegant on the plate, and ideal finger food.
• Endlessly adaptable—mix up the protein, herbs, or spices to suit your taste or dietary needs.

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What Kind of Steak Should I Use?

I often get asked this one, and from my experience, skirt steak or sirloin are top picks. They have great beefy flavor, quick grilling time, and a tender texture when sliced into cubes. If you like a richer taste, rib-eye also works beautifully—but just make sure it’s well-trimmed to avoid flare-ups from fat on the grill.

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Options for Substitutions

• Shrimp → Scallops or Salmon Chunks: Still delivers that sea‑fresh flavor with a similar grilling time.
• Steak → Chicken Thighs or Pork Tenderloin: For those who prefer poultry or pork, these are excellent swaps—just adjust grilling times accordingly.
• Fresh Parsley/Cilantro in Chimichurri → Mint or Basil: Try swapping in these herbs for a twist—basil gives a sweeter, Italian spin, while mint adds bright freshness.
• Olive Oil → Avocado or Grapeseed Oil: Both have high smoke points and neutral flavor if you’re out of olive oil.
• Red Wine Vinegar → Lime or Lemon Juice: Add citrus zing to your chimichurri if you enjoy more brightness.

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Ingredients for this Grilled Surf & Turf Skewers

Here are the essentials you’ll need to bring this dish to life:

• Steak (sirloin, skirt, or rib‑eye) – the hearty “turf” component, provides rich, beefy flavor.
• Shrimp (large, peeled & deveined) – offers the juicy “surf” element and cooks quickly on the grill.
• Olive oil – for brushing the skewers and in the marinade to keep things juicy.
• Garlic – delivers savory depth in both marinade and chimichurri.
• Fresh parsley – the herb backbone of the chimichurri sauce, giving freshness.
• Fresh cilantro (optional) – adds brightness and balance, if you enjoy a hint of citrusy-herb flavor.
• Red wine vinegar – gives tanginess to the chimichurri to counter the richness of steak and shrimp.
• Lemon juice – adds fresh acidity to the skewers and brightens the entire dish.
• Salt & black pepper – essential seasoning to bring out all flavors.
• Crushed red pepper flakes – for a mild kick in the chimichurri and marinade.

Each ingredient plays a role, whether it’s building juiciness, layering in flavor, or adding bright, zesty contrast that makes every bite unforgettable.

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Step 1: Prep & Marinade

1. Cut the steak into roughly 1‑inch cubes and place them in a bowl.
2. Add a drizzle of olive oil, minced garlic, salt, pepper, red pepper flakes, and a squeeze of lemon juice—toss to coat and let rest for at least 15 minutes (or refrigerate for up to an hour).

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Step 2: Make the Chimichurri

1. In a food processor or bowl, combine finely chopped parsley and cilantro, minced garlic, red wine vinegar, olive oil, salt, pepper, and more red pepper flakes.
2. Pulse or stir until the mixture is well‑blended but still slightly chunky.
3. Taste and adjust—more vinegar for tang, more oil for balance, or extra garlic if you like it bold.

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Step 3: Skewer the Surf & Turf

1. Preheat your grill to medium‑high heat.
2. Thread shrimp and steak cubes onto soaked wooden or metal skewers, alternating between each for a surf‑turf pairing.
3. Lightly brush each skewer with olive oil and season again with salt and pepper.

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Step 4: Grill to Perfection

1. Place skewers on the hot grill and cook 2–3 minutes per side, rotating to achieve a medium-rare for steak and opaque pink for shrimp.
2. Watch carefully—shrimp cook fast and steak should retain a slight blush inside.
3. Once all sides have grill marks and desired doneness is reached, remove from heat and let rest for a few minutes.

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Step 5: Serve & Garnish

1. Transfer skewers to a serving platter.
2. Spoon a generous amount of chimichurri over the top—or serve it on the side for dipping.
3. Optional: garnish with lemon wedges or chopped fresh herbs for extra color and zing.

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How Long to Cook the Grilled Surf & Turf Skewers

• Marinade time: 15 minutes for a quick flavor boost—or up to 1 hour in the fridge for deeper taste.
• Grilling: Approximately 8–12 minutes total per skewer—grill each side for about 2–3 minutes. Shrimp should turn opaque pink, and steak should reach medium-rare (around 130–135 °F / 54–57 °C) for optimal juiciness.

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Tips for Perfect Grilled Surf & Turf Skewers

1. Soak wooden skewers for at least 30 minutes before grilling to prevent burning.
2. Cut uniform pieces of steak and shrimp to ensure everything cooks evenly.
3. Oil the grill grates well to avoid sticking and help you get beautiful grill marks.
4. Keep the heat medium-high, not ultra-hot—this ensures a good sear without overcooking the shrimp.
5. Rest the skewers briefly—allow them to sit for a couple minutes after grilling so juices redistribute and flavors settle.
6. Toast your garlic in the chimichurri if you prefer a milder sauce and want to soften its bite.
7. Taste your chimichurri at the end—adjust vinegar, oil, or salt so it complements the grill flavors without overpowering them.

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Watch Out for These Mistakes While Cooking

• Overcrowding the skewers: Packing too many pieces can prevent proper searing—leave a bit of space between steak and shrimp so each gets direct grill contact.
• Cooking shrimp too long: Shrimp turn rubbery quickly—pull them off as soon as they’re opaque pink.
• Skipping rest time: Cutting into the skewers immediately can lead to juicy loss—let them rest for a couple of minutes to lock in flavor.
• Undermarinating the steak: Letting it sit only a few minutes means less flavor penetration—aim for at least 15 minutes.
• Flipping too often: Constant turning stops caramelization—leave skewers undisturbed long enough to develop good grill marks.

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What to Serve With Grilled Surf & Turf Skewers

Classic Mixed Green Salad

A crisp salad with vinaigrette helps balance the richness of steak and shrimp—think mixed greens, cherry tomatoes, cucumber, and a light citrus dressing.

Cilantro Lime Rice

This flavorful rice complements the chimichurri with its fresh lime notes and cilantro, echoing the herbs in the sauce perfectly.

Crispy Roasted Potatoes

Small potato wedges with garlic and rosemary roast until golden—tasty, simple, and great for soaking up any extra chimichurri.

Grilled Corn on the Cob

Brush with herb butter or sprinkle with cotija cheese for a fresh, smoky side that matches the outdoor vibe.

Avocado & Tomato Salsa

A chunky pico-style salsa with ripe tomatoes, creamy avocado, lime juice, and cilantro adds brightness and texture on the plate.

Crusty Bread

Slices of warm bread are perfect for sopping up sauce—go baguette or ciabatta, grilled or oven-warmed until crunchy.

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Imagine pairing two or three of these—your Surf & Turf feast will feel full and satisfying without overpowering the main star!

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Storage Instructions

• Refrigerate Promptly: Once cooled to room temperature, transfer skewers and chimichurri into airtight containers. They stay good for up to 3 days in the fridge.
• Separate Components: Store chimichurri in its own container—this preserves its fresh flavor and helps keep the proteins from getting soggy.
• Freeze for Longer: You can freeze the steak and shrimp skewers (without sauce) in freezer-safe bags for up to 2 months. Thaw them overnight in the fridge before reheating.
• Reheat Gently: Warm skewers in a 300°F oven for about 10 minutes or until heated through. Avoid using high heat or microwaving—these can dry out the meat and shrimp.

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Estimated Nutrition

Here’s a rough breakdown per serving (2 skewers with chimichurri):

Nutrient	Amount
Calories	≈ 450 kcal
Protein	≈ 35 g
Fat	≈ 25 g
Carbohydrates	≈ 10 g
Fiber	≈ 2 g
Sodium	Variable (based on salt added)

Nutrition can vary based on protein cut, shrimp size, oil used, and how much sauce is consumed.

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Frequently Asked Questions

1. Can I prep the skewers ahead of time?

Yes! You can assemble the skewers up to a day in advance, cover them, and refrigerate. Just grill when you’re ready—no need to re-marinate.

2. Can I make chimichurri without cilantro?

Absolutely. Stick to parsley, garlic, vinegar, oil, salt, and red pepper flakes for a classic version. Cilantro is optional.

3. What’s the best way to tell when the shrimp are done?

Look for them to curl into a loose “C” shape and turn opaque pink. If they curl tightly into an “O,” they’re likely overcooked.

4. Can I bake these skewers instead of grilling?

Sure—oven-roast at 425 °F for about 10–12 minutes, turning halfway. They won’t get the same char, but flavor will still be delicious.

5. Can I use wooden skewers instead of metal?

Yes, but soak wooden skewers in water for at least 30 minutes before grilling to prevent burning or charring.

6. Can I substitute red wine vinegar in the marinade too?

Definitely. A splash (1–2 tsp) adds subtle tang. Just be mindful not to overdo it, as it can dominate the bright flavors of lemon.

7. Is this recipe gluten‑free

Yes! As long as you use gluten-free vinegar and check that no marinades or chimichurri additives contain gluten, the recipe is naturally gluten‑free.

8. How can I adjust the spice level?

Skip or reduce the crushed red pepper in both marinade and chimichurri if you prefer mild. Or add finely chopped jalapeño or extra flakes for a bolder kick.

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Conclusion

This Grilled Surf & Turf Skewers with Chimichurri are a winning dish for gatherings or intimate dinners. The juicy, savory surf and turf pairing, zesty chimichurri, and simple prep make it a go-to for summer grilling. Flexible, flavorful, and crowd-pleasing—once you make these, they’ll become your new entertaining staple.

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