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Chimichurri Steak and Shrimp Kebabs

Our grilled surf and turf kebabs covered in homemade chimichurri sauce are perfect for outdoor entertaining!
Course: Entrée
Cuisine: American, Argentinian
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!