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Surf and Turf Kabobs with Chimichurri

Transform your traditional surf and turf to a fun backyard BBQ kabob. Serve as an appetizer or as the main course.

1 hr
6 Serving(s)
Surf and Turf Kabobs with Chimichurri


  • 3/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 3 garlic cloves, minced
  • 2/3 cup chopped red onion
  • 1 tbsp. chopped parsley
  • 2 tbsp. chopped cilantro
  • 2 tsp. chopped oregano
  • 1 small jalapeño, seeded and finely chopped
  • 1/2 tsp. salt
  • 2 lbs. sirloin steak, cut into 1/2 inch cubes
  • 1 (16 oz.) bag frozen raw jumbo shrimp, thawed, peeled and deveined
  • 2 large bell peppers, cut into 1/2 inch cubes


  1. In a small bowl, whisk together olive oil, red wine vinegar, garlic, red onion, parsley, cilantro, oregano, jalapeño and salt to make chimichurri. Cover and let sit for 1 hour at room temperature before serving.
  2. Preheat the grill medium high heat, about 425 degrees. Thread the meat on skewers, alternating sirloin, peppers and shrimp. Season with salt and pepper if desired.
  3. Spray the skewers with non-stick cooking spray, grill for 8-10 minutes, or until desired doneness, turning frequently.
  4. Spoon half of the chimichurri over the skewers while hot, serve immediately with remaining sauce.

Nutrition Facts

621 Calories Per ServingFat: 47gSaturated Fat: 12gCholesterol: 209mgSodium: 705mgCarbohydrates: 6gFiber: 1gSugars: 2gProtein: 42g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe