Sunflowers and Lavender

Grilled Surf and Turf Skewers with Chimichurri

Summer grilling just got an upgrade. These Grilled Surf and Turf Skewers with Chimichurri combine juicy steak, tender shrimp, and colorful vegetables for a bold, satisfying meal that feels festive without being complicated.

Whether you’re hosting a backyard BBQ or just want an impressive yet easy dinner, this surf and turf recipe delivers big flavor with minimal effort — finished with a vibrant homemade chimichurri sauce that brings everything together.

Why You’ll Love These Surf and Turf Skewers

• Perfect for summer grilling and cookouts
• High-protein, filling, and flavorful
• Easy to prep ahead of time
• Beautiful presentation for entertaining
• Pairs well with classic BBQ sides

Ingredients

For the Skewers

• 1 lb shrimp, peeled and deveined
• 1 lb beef steak (sirloin recommended), cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 onion, cut into chunks
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Chimichurri Sauce

• 1 cup fresh parsley, finely chopped
• ½ cup olive oil
• ¼ cup red wine vinegar
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• Salt and pepper, to taste

How to Make Grilled Surf and Turf Skewers

1. Preheat your grill to medium-high heat.
2. In a large bowl, combine shrimp and steak cubes. Drizzle with olive oil and season with salt and pepper. Toss to coat.
3. Thread shrimp, steak, bell peppers, and onion onto skewers, alternating ingredients.
4. In a separate bowl, mix all chimichurri ingredients together. Adjust seasoning to taste.
5. Place skewers on the grill and cook for 8–10 minutes, turning occasionally, until shrimp are opaque and steak reaches desired doneness.
6. Remove skewers from the grill and drizzle generously with chimichurri sauce.
7. Serve immediately and enjoy.

Pro Tips for Perfect Skewers

• Soak wooden skewers for 30 minutes before grilling to prevent burning.
• Cut steak and shrimp into similar sizes so they cook evenly.
• Don’t overcook shrimp — remove skewers as soon as shrimp turn opaque.
• Chimichurri can be made up to 24 hours ahead for deeper flavor.

What to Serve with Surf and Turf Skewers

• Grilled corn on the cob
• Garlic butter rice
• Fresh garden salad
• Roasted potatoes or grilled flatbread

Frequently Asked Questions

Can I make these skewers ahead of time?

Yes. Assemble the skewers up to 12 hours ahead, cover, and refrigerate. Grill just before serving.

What cut of steak works best?

Sirloin is affordable and tender, but ribeye or strip steak also work well.

Can I bake these instead of grilling?

Yes. Bake at 425°F for 12–15 minutes, flipping once halfway through.

Grilled Surf and Turf Skewers

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb sirloin steak, cubed
• Bell peppers & onion, chopped
• 2 tbsp olive oil
• Salt & pepper

Chimichurri

• 1 cup parsley
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic
• Red pepper flakes

Instructions

1. Preheat grill to medium-high.
2. Toss shrimp and steak with oil, salt, and pepper.
3. Assemble skewers.
4. Mix chimichurri ingredients.
5. Grill 8–10 minutes, turning.
6. Drizzle with chimichurri and serve.

Sunflowers & Lavender

Perfect for Summer Grilling or a Change-up on your non-traditional Christmas Dinner

These Grilled Surf and Turf Skewers with Chimichurri are bold, colorful, and crowd-pleasing — exactly the kind of recipe that shines at summer cookouts and casual gatherings.

Save it, share it, and make it part of your warm-weather grilling rotation.