Grilled Surf & Turf Skewers with Chimichurri: A Backyard Feast to Remember
Growing up, summer wasn’t summer without backyard grilling sessions that ended in sticky fingers and big, happy grins. I still remember that comforting sizzle when Marinated shrimp landed next to juicy steak on my dad’s old grill. The air would swirl with the scent of fresh herbs and charred peppers, and those magical evenings taught me just how much pure joy can come from sharing good food.
Recently, I’ve recreated those memories with my family by bringing Grilled Surf & Turf Skewers with Chimichurri to our table. This recipe blends tender beef steak and flavorful grilled shrimp on a single skewer—elevated by a zippy, garlicky chimichurri sauce. Trust me, it’s the ultimate surf and turf recipe for those who want a meal that’s bold, festive, and effortlessly shareable.
Why You’ll Adore This Grilled Surf & Turf Skewers Recipe
There’s something truly magical about these grilled surf & turf skewers, and I can’t recommend them enough for your next backyard get-together or even a simple weeknight dinner. Here’s why I think you’ll fall in love with this recipe:
- They’re a showstopper. There’s nothing like the wow factor of bringing out a platter of beautifully charred skewers with juicy shrimp, seared steak, and pops of colorful veggies. It looks (and tastes) impressive!
- Maximum flavor, minimal fuss. You get all the excitement of “surf and turf” in a meal that comes together fast, especially when using a hot grill.
- Versatility galore. You can easily mix it up—sub in your favorite veggies or even swap out the beef or shrimp (making it great for picky eaters or dietary needs).
- That chimichurri sauce! Herbaceous, tangy, and fragrant—it’s the kind of green sauce you’ll want to drizzle on everything. It really ties the grilled surf & turf skewers together.
Ingredients You’ll Need for Grilled Surf & Turf Skewers
Before you grab those skewers and fire up your grill, here’s what you’ll need for this surf and turf recipe:
- 1 lb beef steak (sirloin or ribeye): I love ribeye for extra richness, but sirloin works great for a leaner bite. Cut into even, bite-sized cubes.
- 1 lb shrimp, peeled and deveined: Go for large shrimp so they grill without drying out. Leave the tails on for extra flavor (and a tasty visual!).
- 1 bell pepper, cut into chunks: Red, yellow, or orange—pick your favorite for sweetness and color.
- 1 red onion, cut into chunks: Adds savory warmth and beautiful purple color to each skewer.
- 2 tablespoons olive oil: For tossing the steak and veggies—keeps everything moist as it grills.
- Salt and pepper to taste: Essential for bringing out the star flavors of this surf and turf feast.
- Wood or metal skewers: If using wooden skewers, soak them for 30 minutes to prevent burning.
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Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
Insider Tip: Fresh parsley is the star of chimichurri. If you can, seek out flat-leaf—it’s got a brighter, cleaner flavor in sauces!
Step-by-Step Guide: Making the Perfect Surf & Turf Skewers
Let’s dive right in! Here’s how I make grilled surf & turf skewers with chimichurri, step by simple step:
- Preheat your grill to medium-high heat (think about 400°F). Clean those grates—you want pretty grill marks, not last week’s dinner!
- Cube the beef steak into 1-inch pieces for even cooking. Toss the steak cubes, bell pepper, and onion with 2 tablespoons olive oil, plus salt and pepper.
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Thread onto skewers: Alternate beef, shrimp, pepper, and onion pieces for color and balance. I usually do: beef, shrimp, onion, pepper, repeat.
Pro tip? Keep a tiny gap between ingredients so the heat circulates for perfect charring. - Grill for 8–10 minutes, turning every 2–3 minutes. Shrimp should be opaque and steak nicely seared—don’t overcook!
- Whip up your chimichurri: Stir together parsley, 1/4 cup olive oil, red wine vinegar, minced garlic, and red pepper flakes. It should be spoonable but not runny.
- Drizzle and serve: as soon as those skewers leave the grill! Don’t be shy with the chimichurri—swirl each bite through that herby sauce.
These surf and turf skewers cook FAST—and disappear even faster!
My Secret Tips and Tricks for Grilled Surf & Turf Skewers Success
After many grill-outs, I’ve picked up some handy tricks that make all the difference for this surf and turf recipe:
- Room temp is best: Let your steak cubes sit out for 10-15 minutes before grilling. They’ll cook more evenly and stay tender.
- Marinate for extra flavor: Got time? Toss the beef and shrimp in olive oil, garlic, and a little lemon for 30 minutes first (think “infused” surf and turf!).
- Don’t crowd the grill: Give each skewer space so you get that irresistible smoky char—no steaming allowed.
- Let rest before saucing: Pull the skewers off the heat and let them rest a couple of minutes. It keeps everything juicy when you pour on the chimichurri.
This surf & turf recipe is all about juicy beef and succulent shrimp—so simple steps make all the difference!
Creative Variations and Ingredient Swaps
Want to change it up? Surf and turf skewers are SO easy to customize:
- Switch the steak: Try filet mignon for extra tenderness, or swap in chicken for a different protein twist.
- Make it pescatarian: Skip the beef and use scallops or extra-large shrimp for all seafood skewers.
- Add veggies: Mushrooms, zucchini, or cherry tomatoes hold up beautifully on the grill. (Great for those eating more plant-based.)
- Chimichurri remix: Toss in fresh cilantro alongside parsley, or add a squeeze of lemon juice for brightness.
You can truly make these surf & turf skewers your own—so go wild with your favorite surf and turf ingredients!
How to Serve and Store Your Grilled Surf & Turf Skewers
There’s no wrong way to serve these Grilled Surf & Turf Skewers—platter them up with extra chimichurri and a crisp side salad, or nestle them in warm tortillas for an epic taco night.
Leftovers?
- Store any uneaten skewers in an airtight container in the fridge (up to 2 days is best—seafood keeps it short and sweet).
- Reheat gently under the broiler or in a hot skillet for a few minutes (save the chimichurri to drizzle fresh after reheating).
- Chimichurri sauce keeps perfectly in the fridge for up to a week—amazing on grilled veggies, roasted potatoes, and sandwiches!
Hosting or solo snacking, this surf and turf recipe is always satisfying.
FAQs: Your Top Questions About Grilled Surf & Turf Skewers Answered
Can I use frozen shrimp for surf & turf skewers?
Absolutely! Just thaw them fully and pat dry before skewering (wet shrimp won’t sear as nicely on the grill).
What’s the best steak for surf & turf skewers?
I love ribeye for its marbling and tenderness, but sirloin is affordable and super tasty. Cut the cubes evenly for even doneness.
Can I make these surf and turf skewers ahead?
You sure can—thread your skewers and mix your chimichurri sauce a few hours ahead. Grill fresh just before eating for maximum juiciness and that “straight-from-the-grill” flavor!
How spicy is chimichurri sauce?
The 1 teaspoon of red pepper flakes gives a gentle warmth that pairs perfectly with both seafood and beef. If you want more zing, add another pinch!
Can I cook these indoors if I don’t have a grill?
Totally! Use a grill pan or broiler, turning the skewers halfway through. You’ll still get great flavor and a bit of char.
If you make these grilled surf & turf skewers with chimichurri, I’d LOVE to hear about your experience in the comments. Snap a photo, share your creative swaps, and tell me how you served up this surf and turf recipe. Here’s to delicious nights, laughter around the grill, and meals you’ll remember for years to come.
