Surf and turf kebabs hit that sweet spot between special-occasion cooking and weeknight practicality. You get charred edges on the steak, juicy shrimp that stay tender, and a bright chimichurri that cuts through the richness with herbs, garlic, and vinegar. It’s the kind of grilled dinner that looks like you worked harder than you did.
The trick is keeping the steak and shrimp in sync on the grill. Sirloin holds up well to the heat and still stays tender if you cut it into even cubes, while large shrimp cook fast enough to pick up smoke without turning rubbery. The chimichurri does the balancing work here, and making it ahead gives the garlic time to soften and the herbs time to bloom in the vinegar and oil.
Below, I’m walking through the little details that matter most: how to keep the shrimp from overcooking, why alternating the skewer the way you do changes the final result, and a few smart swaps if you want to adapt this for the grill you have at home.
The shrimp stayed tender and the sirloin picked up just enough char in 12 minutes. I also loved how the chimichurri came together while the grill heated up — it made the whole dinner feel easy.
Save these surf and turf kebabs with chimichurri for the nights when you want charred steak, tender shrimp, and a punchy green sauce on one skewer.
The Grill Timing That Keeps the Steak Tender and the Shrimp Juicy
Steak and shrimp don’t behave the same on the grill, and that’s the whole challenge here. The steak wants time to develop browning and a little interior carryover, while shrimp need just enough heat to turn opaque and curl without tightening into little coils. If you cook these like they finish at the same pace, the shrimp go tough before the steak gets where you want it.
Alternating the pieces on the skewer helps the shrimp pick up some of the steak’s juices and keeps the kebabs from feeling one-note, but it also means you need even cuts. Cut the sirloin into cubes that are close to the same thickness as the shrimp so nothing is stuck waiting around on the fire. Medium-high heat is the sweet spot: hot enough for char, not so hot that the shrimp scorch before the steak has a chance to brown.
- Sirloin steak — Sirloin is lean enough to grill cleanly but still tender if you don’t overcook it. Ribeye will be richer, but it can drip more fat and flare on the grill.
- Large shrimp — Use large shrimp, not small. Bigger shrimp stay juicy longer and are easier to thread without splitting.
- Olive oil — The oil helps the garlic powder and seasoning cling and gives you a little insurance against sticking. You don’t need an expensive bottle here; save the good finishing oil for the chimichurri.
- Metal or soaked wooden skewers — Metal skewers conduct heat and help the kebabs cook a touch more evenly. If you use wooden skewers, soak them long enough that the ends don’t char before the food is done.
What the Chimichurri Is Doing Besides Adding Green Color
Chimichurri isn’t just a sauce on the side. Its vinegar sharpens the steak, its garlic gives the shrimp a little bite, and the herbs keep the whole plate from tasting heavy after the grill. Parsley is the base because it stays bright and clean, while cilantro adds a softer green note that plays well with seafood.
The olive oil carries the herbs and tames the vinegar just enough to make the sauce spoonable. Red pepper flakes bring gentle heat, but the real job of the sauce is balance. If your chimichurri tastes flat, it usually needs more salt or another splash of vinegar, not more oil.
- Fresh parsley — This is the backbone of chimichurri. Use fresh, not dried, or you’ll lose the sharp herbal flavor that makes the sauce work.
- Fresh cilantro — Optional in the classic Argentine version, but it gives the sauce a softer, slightly citrusy edge that matches shrimp well. If you’re not a cilantro person, use all parsley instead.
- Red wine vinegar — This gives the sauce its lift. Lemon juice can work in a pinch, but vinegar gives chimichurri its traditional bite and keeps the flavor from fading as it sits.
- Garlic — Fresh minced garlic matters here. Garlic powder won’t give you the same sharp, raw finish that makes the sauce stand up to grilled meat.
Building the Kebabs So They Grill Evenly
Seasoning the Steak and Shrimp Separately
Mix the steak and shrimp with olive oil, garlic powder, salt, and pepper in separate bowls so the shrimp don’t sit in the seasoning too long. Shrimp can start to firm up if they rest in salt for an extended time, and you want them seasoned, not cured. The steak can take a little more time, but in this recipe both move quickly once they hit the grill.
Threading for Even Heat
Alternate the steak and shrimp on the skewer, leaving a little space between pieces so the heat can move around them. If you pack them tightly, the shrimp steam against the meat and you lose the char that makes kebabs worth grilling. Keep the pieces snug enough to hold, but not compressed.
Grilling to the Right Finish
Preheat the grill to medium-high and lay the kebabs on the grates only after they’re hot. Turn them every 3 minutes so the steak browns on multiple sides and the shrimp cook evenly instead of burning on one face. Pull them when the shrimp are pink and opaque and the steak has reached your preferred doneness; if the shrimp are done, don’t wait around for the steak to get darker, because a few extra minutes are all it takes to overcook them.
Make It Dairy-Free Without Changing a Thing
This recipe is already dairy-free, which makes it a good one to keep in your back pocket for mixed-diet dinners. The only thing to watch is cross-contact if you’re serving alongside buttered corn, creamy sauces, or bread that shares a grill or platter.
Swap the Sirloin for Another Grill-Friendly Steak
Strip steak or flat iron both work if you want a slightly richer bite. Cut them to the same size as the shrimp so the kebabs still finish together; if the pieces are much bigger, the shrimp will overcook before the beef is ready.
Use All Parsley for a More Traditional Chimichurri
If you want a sharper, more classic herb sauce, skip the cilantro and use more parsley instead. The result is a cleaner, more herb-forward chimichurri with less softness and a little more edge.
Storage and Reheating
- Refrigerator: Store leftover steak and shrimp separately from the chimichurri for up to 2 days. The shrimp will tighten a bit after chilling, so expect a firmer texture.
- Freezer: The cooked kebabs don’t freeze well once assembled, and the shrimp texture suffers after thawing. Chimichurri can be frozen in a small airtight container, but the herbs will soften.
- Reheating: Warm the meat gently in a skillet over low heat or in a 300°F oven just until heated through. High heat turns the shrimp rubbery fast, so avoid blasting them in the microwave.
Questions I Get Asked About This Recipe
Surf and Turf Kebabs with Chimichurri Sauce
Ingredients
Equipment
Method
- Toss the steak cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper until evenly coated. Visual cue: the cubes should look glossy and well seasoned.
- Toss the shrimp with 1 tablespoon olive oil, garlic powder, salt, and pepper until evenly coated. Visual cue: the shrimp should look lightly slick with seasoning.
- Thread steak and shrimp onto skewers, alternating between the two. Visual cue: create an even pattern so each bite includes both steak and shrimp.
- Combine fresh parsley, fresh cilantro, minced garlic, red wine vinegar, olive oil, and red pepper flakes in a bowl and mix well. Visual cue: the sauce should turn bright green with flecks of red.
- Set the chimichurri aside while you grill the kebabs. Visual cue: keep it at room temperature so the flavors meld quickly.
- Preheat the grill to medium-high heat. Visual cue: the grates should be hot enough to sizzle when kebabs touch them.
- Grill the kebabs for 10-12 minutes total, turning every 3 minutes. Visual cue: steak develops grill marks and the shrimp begin to look opaque and pink.
- Remove the kebabs when the steak reaches your desired doneness and the shrimp are pink and opaque. Visual cue: shrimp should not look translucent anywhere along the skewers.
- Serve immediately with generous portions of chimichurri sauce. Visual cue: spoon bright green chimichurri over the kebabs right before eating.