Print

Flavorful Steak and Shrimp Kabobs with Easy Chimichurri Recipe

steak and shrimp kabobs - featured image
Print Recipe

A quick and easy surf and turf kabob recipe featuring juicy skirt steak and tender shrimp, paired with a bright and tangy chimichurri sauce. Perfect for casual grilling or entertaining guests.

Ingredients

Scale
  • 1 lb skirt steak, trimmed and cut into 1.5-inch pieces
  • 1 lb large shrimp, peeled and deveined (tail-on optional)
  • 1 red bell pepper, cut into 1.5-inch pieces
  • 1 small red onion, cut into wedges
  • 1 zucchini, sliced into thick half-moons
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes before use)
  • 2 tbsp olive oil, for brushing
  • Salt and freshly ground black pepper, to taste
  • For Chimichurri Sauce:
  • 1 cup fresh parsley leaves, packed
  • 3 garlic cloves, minced
  • 2 tbsp fresh oregano leaves or 1 tbsp dried oregano
  • 1/3 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp red chili flakes
  • Salt and pepper, to taste
  • 1 tsp honey or sugar (optional)
  • For Marinade:
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice or lime juice, freshly squeezed
  • 2 garlic cloves, minced
  • Salt and pepper, to taste

Instructions

  1. Cut the skirt steak into roughly 1.5-inch cubes. Peel and devein the shrimp, leaving tails on if desired. Chop the bell pepper, red onion, and zucchini into bite-sized pieces.
  2. In a bowl, whisk together 2 tbsp olive oil, soy sauce, lemon juice, minced garlic, salt, and pepper. Divide marinade into two bowls—one for steak and one for shrimp. Toss each protein separately and marinate for 15-20 minutes at room temperature.
  3. While proteins marinate, combine parsley, oregano, garlic, red wine vinegar, olive oil, chili flakes, salt, pepper, and honey in a food processor. Pulse until finely chopped but not pureed. Adjust seasoning as needed and set aside.
  4. Thread steak, shrimp, and veggies alternately onto skewers, leaving space between pieces for even cooking.
  5. Preheat grill or grill pan to medium-high heat. Brush grill grates or pan with oil to prevent sticking.
  6. Grill kabobs for about 3-4 minutes per side, turning gently, until steak has a nice char and shrimp are opaque and slightly pink. Total cook time about 10-12 minutes. Avoid overcooking shrimp.
  7. Let kabobs rest for 5 minutes after grilling. Serve with chimichurri drizzled on top or on the side for dipping.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Marinate steak and shrimp separately to avoid flavor crossover. Watch shrimp closely to avoid overcooking; they curl tightly when overdone. Chimichurri tastes better after sitting in the fridge for a few hours. If veggies blacken too fast, move kabobs to cooler part of grill or reduce heat.

Nutrition

Keywords: steak kabobs, shrimp kabobs, chimichurri, surf and turf, grilling, easy dinner, quick recipe, summer BBQ

Find it online: https://fuzzyforker.com/flavorful-steak-and-shrimp-kabobs-with-easy-chimichurri-recipe/