Chimichurri Steak and Shrimp Kebabs
Our grilled surf and turf kebabs covered in homemade chimichurri sauce are perfect for outdoor entertaining!
Servings: 10 kebabs
Ingredients
CHIMICHURRI SAUCE:
- 1/2 c. flat-leaf parsley (about 1 bunch)
- 1/2 c. cilantro leaves (about 1 bunch)
- 1/4 c. oregano leaves (.75 oz. pkg.)
- 3 cloves garlic pressed
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1/4 c. fresh lime juice (about 3 limes)
- 1/3 c. extra virgin olive oil
STEAK AND SHRIMP KEBABS:
- 1 lb. jumbo shrimp peeled and deveined
- 1 1/2 to 2 lbs. top sirloin cut into 1-inch chunks
- Olive oil for brushing
- Salt and pepper and/or your favorite rub for sprinkling
Instructions
- If using wooden skewers, soak them in water for 30 minutes.
- CHIMICHURRI SAUCE: In a food processor fitted with a blade attachment or blender, combine parsley, cilantro, oregano, garlic, salt, pepper, and red pepper flakes; pulse a few times to chop the herbs.
- With the food processor running on low, drizzle in lime juice and olive oil. Turn the machine off and scrape down the sides; pulse a few more times to combine.
- Pour chimichurri sauce into a small bowl; refrigerate until ready to serve.
- STEAK AND SHRIMP KEBABS: Oil the grates of your outdoor grill and preheat to medium-high.
- Thread your skewers, alternating 3 steak bites and 3 shrimp. Brush with olive oil and season with salt and pepper or your favorite rub.
- Grill the skewers for about 4 minutes per side or until the steak is medium rare and the shrimp are pink and cooked through.
- Place the skewers on a platter and drizzle or brush with chimichurri sauce and watch them disappear!
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