Grilled Surf & Turf Skewers with Chimichurri 🦐🥩🔥
Fire up the grill for juicy steak, tender shrimp, and bold herby chimichurri in every bite.
If you’re looking for a next-level grilling recipe that’s quick, impressive, and packed with flavor, these Grilled Surf & Turf Skewers with Chimichurri are your answer. Steak and shrimp are seasoned simply, grilled to perfection with veggies, then finished with a zesty green sauce that pulls it all together.
Whether you’re hosting a backyard BBQ, planning date night, or meal-prepping with flair, this dish delivers smoky satisfaction with a bright, herby twist.
Why I Love This Recipe
Surf and turf brings the best of both worlds—rich, beefy steak and sweet, tender shrimp—and grilling them on skewers makes prep a breeze. The chimichurri is the magic touch: tangy, garlicky, and vibrant, it cuts through the smoky richness and adds a pop of freshness to every bite. It’s a meal that’s equal parts rustic and refined.
Ingredients
For the Skewers:
- 1 lb sirloin or ribeye steak, cut into cubes 🥩
- 1 lb shrimp, peeled and deveined 🦐
- 1 bell pepper, chopped 🌶️
- 1 red onion, chopped 🧅
- 2 tablespoons olive oil 🫒
- Salt and pepper, to taste 🧂
- Wood or metal skewers 🍢
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
Optional Add-Ins
- Zucchini slices or cherry tomatoes for extra color
- A squeeze of lemon over the finished skewers
- Swap parsley for a blend of parsley and cilantro in the chimichurri
Step-by-Step Instructions
1. Preheat Your Grill
Heat your grill (or grill pan) to medium-high heat.
2. Season & Assemble
In a bowl, toss the steak cubes with olive oil, salt, and pepper.
Thread steak, shrimp, bell pepper, and red onion onto skewers, alternating for a colorful presentation.
Pro Tip: Soak wooden skewers in water for 30 minutes if using to prevent burning.
3. Grill the Skewers
Place the skewers on the hot grill.
Cook for 8–10 minutes, turning occasionally, until the steak reaches desired doneness and shrimp are opaque and slightly charred.
4. Make the Chimichurri
While the skewers cook, combine chopped parsley, olive oil, vinegar, garlic, red pepper flakes, salt, and pepper in a bowl.
Stir well to combine. Adjust seasoning to taste.
5. Finish & Serve
Remove the skewers from the grill and transfer to a serving platter.
Drizzle chimichurri generously over the hot skewers and serve immediately.
Tips for Success
- Let steak marinate for 30 minutes in olive oil and seasoning for deeper flavor.
- Cut steak and veggies to similar sizes for even cooking.
- Use large shrimp that can stand up to grilling without overcooking.
- Chimichurri can be made a day ahead for even bolder flavor.
Serving Suggestions & Pairings
Round out this grill feast with fresh drinks and party-friendly sides:
- Sip on a chilled Rainbow Sangria or Blueberry Lemonade.
- Start with Beer Cheese Dip and tortilla chips.
- Pair with Sheet Pan Quesadillas for a hands-on meal.
- For a Southern twist, add Cajun Chicken Sausage Gumbo to the menu.
Storage & Leftovers
- Fridge: Store leftover skewers (meat removed if needed) in an airtight container for up to 3 days.
- Reheat gently on a skillet or in the oven. Avoid microwaving shrimp for best texture.
- Chimichurri keeps in the fridge for 4–5 days—great on eggs, veggies, or more grilled meats!
More Recipes You’ll Love
- Cajun Chicken Sausage Gumbo
- Sheet Pan Quesadillas
- Beer Cheese Dip
- Rainbow Sangria
- Blueberry Lemonade
Final Thoughts
These Grilled Surf & Turf Skewers with Chimichurri are as beautiful as they are delicious—perfect for warm nights, weekend gatherings, or anytime you want big flavor with minimal fuss. The combo of tender steak, juicy shrimp, and vibrant chimichurri is hard to beat.
Tried it? Share your skewers and tag @chefmaniac! We love seeing your creations. And be sure to follow for more summer grilling wins and easy dinner recipes.
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