Grilled Surf and Turf Skewers with Chimichurri

Why You’ll Love This Recipe

I love how these skewers give me the best of both worlds—succulent shrimp and juicy steak—on one stick. The chimichurri sauce adds a fresh, garlicky punch that pairs beautifully with the smoky grilled meat and vegetables. Everything cooks quickly, making this recipe ideal for entertaining or for a weeknight dinner that feels special without being complicated. Plus, it’s naturally low-carb and packed with protein.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Beef steak (sirloin or your preferred cut), cut into cubes

• Red bell pepper, cut into chunks

• Green bell pepper, cut into chunks

• Onion, cut into chunks

• Olive oil

• Salt and pepper

For the Chimichurri:

• Fresh parsley, chopped

• Olive oil

• Red wine vinegar

• Garlic, minced

• Red pepper flakes

• Salt and pepper

Directions

1. I preheat my grill to medium-high heat to make sure it’s hot and ready when the skewers go on.

2. In a large bowl, I toss the shrimp and steak cubes with olive oil, salt, and pepper until everything’s evenly coated.

3. I thread the shrimp, beef, peppers, and onion onto skewers, alternating the ingredients for a colorful presentation and even cooking.

4. In a separate bowl, I mix up the chimichurri by combining chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper. I always taste and adjust the seasoning before serving.

5. I place the skewers on the hot grill and cook them for about 8–10 minutes, turning occasionally, until the shrimp turn pink and the steak is cooked to my liking.

6. Once the skewers are done, I take them off the grill and drizzle them generously with chimichurri sauce.

7. I serve immediately—these are best enjoyed hot off the grill.

Servings and timing

This recipe serves 4 people.
Prep time takes about 15 minutes, and grilling time is around 8–10 minutes, for a total time of approximately 25 minutes.

Variations

• I switch up the protein sometimes, using scallops or chicken instead of shrimp or steak.

• For added flavor, I marinate the steak in a little chimichurri before grilling.

• I use different vegetables like zucchini, cherry tomatoes, or mushrooms depending on what I have on hand.

• If I don’t have a grill, I cook the skewers under a broiler or in a grill pan.

• A touch of lemon zest in the chimichurri gives it extra brightness.

Storage/Reheating

If I have leftovers, I remove everything from the skewers and store them in an airtight container in the fridge for up to 3 days.
To reheat, I warm them in a skillet over medium heat just until heated through. I avoid microwaving the shrimp too long to prevent overcooking. I store any extra chimichurri separately and spoon it on fresh just before serving again.

FAQs

Can I make the chimichurri ahead of time?

Yes, I often make the chimichurri a day ahead. It actually tastes better after sitting for a few hours in the fridge, allowing the flavors to meld.

What’s the best cut of steak for skewers?

I like using sirloin because it’s flavorful and tender without being too expensive. Ribeye or strip steak also work great for added richness.

Can I grill these skewers indoors?

Absolutely. I use a grill pan or an oven broiler if I can’t get outside. Just be sure to turn the skewers a few times for even cooking.

Do I need to soak wooden skewers?

Yes, if I’m using wooden skewers, I soak them in water for at least 30 minutes beforehand to prevent burning on the grill.

How spicy is the chimichurri?

The red pepper flakes give it a gentle kick, but I adjust the amount depending on how spicy I want it. Sometimes I skip it if I want the sauce milder.

Conclusion

These grilled surf and turf skewers with chimichurri are a vibrant, flavorful meal that always impresses. Whether I’m grilling for a crowd or making a quick weeknight dinner, the mix of juicy steak, tender shrimp, and zesty chimichurri hits the spot every time. It’s a simple recipe with bold results—and one I come back to again and again.

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