Wow 1 amazing surf and turf kebabs

Listen, when I need a dinner that feels fancy but takes almost no time, I turn straight to my recipe for surf and turf kebabs. Seriously, these skewers are my go-to when I want steak and shrimp on the grill but don’t have hours to fuss around. I’ve grilled these hundreds of times over the years, and I promise you, the secret isn’t just the quality of the meat—it’s that bright, zesty sauce!

We’re talking about incredible flavor hitting the high heat of the grill in about 30 minutes total. The combination of smoky beef and sweet seafood, all coated in a fresh herb dressing, makes these surf and turf kebabs an absolute showstopper. You won’t believe how fast they come together.

Essential Components for Perfect Surf and Turf Kebabs

You can’t rush quality, even when you’re making quick surf and turf kebabs. Every component needs to be spot-on because the cooking time is so short. If you skip prepping the ingredients right, the final result just won’t sing. I always lay everything out on the counter before I even think about turning on the grill.

We need two main things here: the protein that’s going on the stick, and the incredible sauce that ties it all together. Don’t skimp on the fresh stuff—that’s where the magic happens!

Steak and Seafood Selection

For the steak, you want something that can handle high heat but still stays tender. I swear by sirloin or ribeye, cut into nice, even 1-inch cubes. If your pieces are too small, they’ll dry out before the shrimp is done. For the shrimp, grab large ones, and make sure they are peeled and deveined. I always leave the tails on, honestly, because they give you something to hold onto, and they look great!

Before they hit the bowl, toss the steak and shrimp with just a little olive oil, salt, pepper, and smoked paprika. That light coating helps the flavors stick later and gives everything a nice char on the grill. Don’t forget that little splash of lemon juice—it wakes everything up!

Crafting the Bright Chimichurri Sauce

This sauce is the star, trust me. It’s what elevates these from simple grilled skewers to something restaurant-worthy. You need fresh parsley—a whole half cup chopped—and just a touch of cilantro for brightness. The garlic and shallot need to be minced super fine so you don’t get huge chunks in your bite.

The base is olive oil and red wine vinegar. You need that tang! Dried oregano and those little red pepper flakes give it that necessary kick. Measure out that salt and pepper exactly as written. If you just dump it all in and whisk it while the grill heats up, you’ll have the best sauce you’ve ever tasted.

Equipment Needed for Your Surf and Turf Kebabs

You won’t need a million gadgets for these surf and turf kebabs, but the right tools make cleanup a breeze. First up, you absolutely need skewers. If you use wood, remember they need a good 30-minute soak! A large bowl for tossing the meat and shrimp is crucial, and of course, you need a hot grill ready to go. I always keep my tongs handy for turning.

Step-by-Step Guide to Preparing Surf and Turf Kebabs

Okay, time to put it all together! Making these surf and turf kebabs is really straightforward once you have all your components prepped. The key here is timing. You want the grill screaming hot right when your skewers are perfectly loaded. Don’t start prepping the meat until you know your wooden skewers have been chilling in water for at least half an hour—we don’t want sad, burnt sticks!

Preparing Skewers and Marinade

First things first: if you are using wood, get those skewers soaking! I usually tuck them down into a tall glass filled with water. While they’re taking a bath, you need to make that amazing chimichurri sauce. Whisk together all those fresh herbs, the vinegar, the oil, garlic, and spices in a small bowl. Seriously, taste it! It should be bright and punchy. Set that aside so the flavors can really start mingling while you prep the protein.

Next, grab your big bowl where you tossed the steak and shrimp earlier with the paprika, salt, and lemon juice. Make sure everything is evenly coated. I like to use one bowl for the steak/shrimp coating and a completely separate bowl for the chimichurri so I don’t cross-contaminate my dipping sauce. This initial light coating is just a base layer; the chimichurri is the real flavor bomb that comes later.

Assembling and Grilling the Surf and Turf Kebabs

Now for the fun part: assembling your surf and turf kebabs! Take those nice, soaked skewers and start alternating. I always do a piece of steak, then a shrimp, then steak, then shrimp—keep that pattern going. Leave a tiny bit of space between each piece. I know it seems like you should cram them together, but trust me, those gaps help the heat circulate so everything cooks evenly. If you pack them too tight, you end up steaming the middle pieces!

Get your grill preheated to 425 degrees Fahrenheit. That’s high heat, folks! You need that char. Once the grates are hot and oiled, lay those skewers down carefully. They need about 8 to 10 minutes total on the heat. Set a timer, because this goes fast! You must turn them every three or four minutes. We are aiming for medium doneness on the steak, which means getting it up to 145°F internally. You’ll know the shrimp is done because they’ll turn opaque pink. Pull them off right when they hit that mark—overcooked shrimp is a tragedy!

Tips for Achieving Expert Surf and Turf Kebabs

Grilling is all about timing, and when you’re dealing with two different proteins like steak and shrimp, you have to be extra careful with your surf and turf kebabs. I’ve learned a few tricks over the years to make sure nothing is tough or undercooked. These little pieces of advice turn a good kebab into a great one!

The main thing to remember is that the shrimp cooks way faster than the steak. That’s why we alternate them, but we still need to watch the clock like a hawk. Don’t walk away from the grill, or you’ll end up with rubbery seafood!

Temperature Checks for Safety and Taste

This is non-negotiable, especially when serving guests. You absolutely must check that steak temperature! We are aiming for 145°F for medium doneness. If you pull it off too early, it’s risky, and frankly, it won’t taste as good. Cooked steak releases juices better when it hits that mark.

For the shrimp, look for that visual cue: opaque and pink all the way through. If you see any gray or translucent spots, give it another minute. Once the shrimp starts curling into a tight ‘C’ shape, you’ve gone too far; we want a gentle curve. Hitting these targets ensures safe eating and the best texture for your surf and turf kebabs.

Making Sure Your Chimichurri Shines

Remember that chimichurri sauce we mixed up? You can’t just whip it and pour it right on! It needs time to hang out. I always insist on letting that sauce rest on the counter for at least 20 minutes while the skewers are soaking and the grill is preheating. That resting time is crucial because it allows the vinegar and the oils to emulsify just a little, and the garlic and herbs really start to meld together.

When you finally spoon that vibrant green sauce over the hot, smoky meat and shrimp, the flavors pop so much more. It’s the difference between tasting parsley and tasting a harmony of herbs. Don’t skip the resting step!

Questions About Your Surf and Turf Kebabs Answered

I get so many emails about making surf and turf kebabs perfect the first time, and that’s totally fair! Grilling seafood and steak together can be tricky if you don’t know the timing secrets. Here are a few things folks often ask me when they are getting ready to fire up the grill for this recipe.

Can I Marinate the Steak and Shrimp Longer?

This is a great question, and the answer is: only a little! Remember, we used lemon juice in that initial light coating on the meat and shrimp. Lemon juice is acidic, and acid is great for flavor, but if you let the shrimp sit in it for too long—say, more than an hour—it will start to “cook” the seafood. We call that denaturation, and it makes the shrimp tough and chalky even before it hits the heat. For these surf and turf kebabs, keep the marinating time for the meat and shrimp under 45 minutes total before skewering. Shorter is often better!

What to Serve With Surf and Turf Kebabs?

Because these skewers are so flavorful and rich with the steak and shrimp, you want sides that complement them without fighting for attention. My absolute favorite thing to serve alongside my surf and turf kebabs is simply more grilled vegetables. Think zucchini, bell peppers, and red onion slices tossed lightly in oil. Their smoky char matches the kebabs perfectly! If you are looking for something heartier, plain white rice or maybe some buttered orzo is fantastic because it soaks up any extra chimichurri sauce that drips onto your plate. Keep the sides simple so the steak and shrimp really shine through!

If you want more ideas for quick meals, check out my 30-minute chicken noodle soup!

Storing and Reheating Leftover Surf and Turf Kebabs

Even the best surf and turf kebabs sometimes result in leftovers, which is great because they taste fantastic the next day—if you store them right! The biggest concern is keeping the steak tender and preventing the shrimp from getting rubbery, especially after they’ve been drenched in that amazing chimichurri. You need to handle these leftovers carefully.

Don’t leave them sitting out; get them into the fridge fast! They are best eaten within about two days, tops. After that, the texture really starts to suffer.

Best Practices for Keeping Flavor Intact

When you put them away, try to separate the components if you can. If you leave the chimichurri sauce soaking the meat overnight, the acid will start to break down the texture. I usually scrape most of the sauce off the surf and turf kebabs and store it in a separate small, airtight container. Store the actual meat and shrimp in a shallow, airtight container lined with a paper towel if you have one—that helps absorb any extra moisture.

To reheat, skip the microwave! It’s a texture killer. I find the best way to revive them is quickly in a skillet over medium heat for just a minute or two, or even better, toss them back on a clean, hot grill for about 60 seconds per side. That quick blast of dry heat firms up the shrimp again without overcooking the steak.

Customizing Your Surf and Turf Kebabs

One thing I love about these surf and turf kebabs is how easily you can change them up depending on what’s in the fridge! You’re not locked into just steak and shrimp, even though that’s the classic combo. If you want to boost the flavor profile for a backyard party, try swapping out a spice or adding a different herb to that amazing chimichurri. It’s all about making the recipe yours! You can find more recipe inspiration on my Pinterest page.

You can certainly experiment with the initial coating too. Maybe try a tiny pinch of cumin with your paprika next time, or add a dash of dried thyme to the sauce. These little tweaks keep things interesting!

Vegetable Additions for Color and Texture

If you want to bulk up your surf and turf kebabs without adding more protein, firm vegetables are your best friend. They need to be able to stand up to the high heat just like the steak and shrimp do. My favorites are thick chunks of red onion, which get sweet and caramelized when grilled.

Also, try adding cubes of zucchini or chunks of bell pepper—red, yellow, or orange look fantastic against the meat! Make sure you cut the vegetables to about the same size as your steak cubes so they cook at roughly the same speed. Don’t forget to lightly oil and salt those veggies before skewering them up! For more vegetable ideas, check out this Italian bean salad.

Understanding the Estimated Nutrition of Surf and Turf Kebabs

I know some of you are tracking macros or just curious about what’s in these delicious surf and turf kebabs, so I wanted to give you a general idea. Keep in mind, since we are using different cuts of steak and the amount of chimichurri sauce you drizzle on top can really change things, these numbers are just an estimate for one serving of the meat/shrimp portion before sides.

This recipe is fantastic because it’s super high in protein, which is what you want from steak and shrimp! But because of that half cup of olive oil we use for the coating and the sauce, the fat content is definitely there. It’s a rich, satisfying meal! For more healthy meal ideas, see my posts on sheet pan lemon garlic salmon.

Estimated Nutritional Breakdown Table

Here’s a quick look at what you can expect from one serving of the meat and shrimp coated in the initial olive oil mixture, based on the recipe:

• Estimated Calories: 410
• Estimated Fat: 24g
• Estimated Protein: 45g
• Estimated Carbohydrates: 3g

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