Name: Grilled Surf & Turf Skewers with Chimichurri: A Backyard BBQ Hit
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 3
Ingredients: ½ lb steak, cut into cubes; ½ lb large shrimp, peeled and deveined; 1 tablespoon olive oil; Salt and pepper to taste; Skewers (soaked if wooden); ½ cup chopped parsley; 2 tablespoons red wine vinegar; 2 garlic cloves, minced; ¼ cup olive oil; ½ teaspoon red pepper flakes; Salt and pepper to taste

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Intro
Grilled Surf & Turf Skewers bring the best of land and sea to your summer table. Juicy steak cubes paired with plump shrimp, grilled to smoky perfection, and finished with zesty chimichurri make this dish unforgettable. Whether you’re planning a laid-back weekend barbecue or want to impress guests with something bold yet simple, this recipe delivers. In this article, you’ll get step-by-step guidance for grilling flawless skewers, crafting a vibrant chimichurri sauce, and mastering surf and turf flavor pairing. This protein-packed favorite isn’t just delicious—it’s a sizzling crowd-pleaser. Let’s dive into why it deserves a place in your summer rotation.

Grilled Surf & Turf Skewers for Summer Feasting

A Backyard BBQ Favorite

Hi there! I’m Emma, the heart and soul behind eastmealstodo.com, and grilled skewers like these always take me back to sunny backyard cookouts with my family. My dad would fire up the grill, and we’d all wait for the surf & turf skewers to hit the plate—those juicy bites of steak next to smoky, charred shrimp were always the first to disappear. What makes these grilled surf & turf skewers so special? It’s that unbeatable combo of tender beef and sweet shrimp kissed by flame. Each bite has a little sizzle, a little snap, and a whole lot of flavor.

I wanted a recipe that stayed true to those memories but added a twist—chimichurri. It’s bright, herby, and just the right amount of zing to complement the rich meat and seafood. From weekend barbecues to casual gatherings, these skewers are one of my favorite go-to grilling recipes, and now they’ve become a reader favorite too. They’re quick to prep, simple to grill, and loaded with flavor from both the skewers and the sauce. If you’re already a fan of backyard feasts, this is a must-make.

To make this a true summer celebration, I recommend pairing the skewers with a side of this easy summer salad or adding a drizzle of cowboy butter chicken linguine to stretch the menu into a feast.

Why Steak and Shrimp Are the Ultimate Combo

Steak and shrimp may seem like an indulgence, but they balance each other beautifully. The steak brings that deep, beefy richness, while the shrimp adds sweetness and a tender contrast. Grilled together, they create a mouthwatering surf & turf dynamic that’s hard to resist. The shrimp cooks fast, so matching it with small cubes of steak means everything stays juicy and perfectly seared.

This recipe also makes for a smart dinner solution when you’re short on time. It grills in under 10 minutes and delivers restaurant-level satisfaction. Plus, it’s naturally gluten-free and low carb, making it a popular choice for varied diets. If you’re into bold sauces, consider trying this chimichurri sauce recipe or experiment with a spicy twist like this firecracker sauce on the side.

How to Make Grilled Surf & Turf Skewers

Choosing the Best Steak and Shrimp

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When making grilled steak and shrimp skewers, ingredient quality can make or break your dish. Let’s start with the star players. For steak, go with tender cuts that grill quickly and remain juicy—sirloin, ribeye, or filet mignon are excellent choices. Avoid tougher cuts like chuck or round since they won’t cook evenly on skewers and may overcook before the shrimp is done.

Cut your steak into uniform, 1.5-inch cubes. This helps ensure even grilling and keeps the meat juicy. As for the shrimp, use large or extra-large shrimp (16–20 count per pound) that are peeled and deveined. Smaller shrimp cook too quickly and may dry out or fall apart on the grill.

Try to source wild-caught shrimp for better texture and flavor. If you’re using frozen shrimp, be sure to thaw them fully and pat them dry before marinating. Dry surfaces allow a better sear, which gives you that delicious smoky char.

Now let’s talk fat: shrimp is lean, and steak benefits from a little marbling. Pairing the two allows you to enjoy a full range of textures and flavors in every bite, which is why surf and turf kabobs continue to dominate summer grilling menus.

Looking for more ways to add flavor? Try a side of spicy garlic butter shrimp or mix things up with this fire-roasted salsa for dipping.

Skewering Tips for Even Cooking

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The way you build your skewers plays a key role in achieving perfectly cooked grilled steak and shrimp skewers. Alternate your shrimp and steak pieces, but don’t overcrowd the skewer. Leave a little space between each piece to allow hot air to circulate and ensure each side gets those charred grill marks.

If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill. If you’re a frequent griller, metal skewers are a worthwhile upgrade—they’re reusable and transfer heat to the center of the food for quicker, even cooking.

Brush your assembled skewers lightly with olive oil, then season with kosher salt, black pepper, and maybe a pinch of smoked paprika or garlic powder for extra dimension. Let the skewers rest at room temperature for 15 minutes before grilling to take the chill off the steak—this helps it cook evenly.

For grilling, preheat your grill to medium-high heat (around 400–450°F). Lay your skewers across the grates and grill for 2–3 minutes per side. The shrimp should be pink and opaque with light char, and the steak should have a golden crust but still be slightly pink in the center for medium doneness.

Want to take your surf and turf BBQ game further? Serve these alongside this lemon vinaigrette salad or cool things down with a zesty chipotle honey vinaigrette. Both dressings double as marinades!

Chimichurri Sauce: The Flavor Boost for Grilled Steak and Shrimp Skewers

What Is Chimichurri and Why It Works Here

When it comes to grilled surf and turf skewers, there’s one sauce that delivers a knockout punch of flavor every time—chimichurri. Originating from Argentina, chimichurri is a vibrant green sauce made from fresh herbs, garlic, olive oil, and vinegar. Its brightness and acidity contrast perfectly with the rich beef and slightly sweet shrimp, creating a well-rounded bite that dances on your tongue.

The reason chimichurri pairs so beautifully with steak and shrimp is simple: it cuts through the fat of the steak and complements the brininess of the seafood. It’s like a marinade, dressing, and dipping sauce all in one. Whether you drizzle it over the skewers or serve it on the side, chimichurri brings that final touch of magic that turns grilled food into a memorable meal.

For those who want to play with bold flavor, this Carolina Gold BBQ Sauce can also be a tangy Southern-style alternative. But honestly, chimichurri remains a go-to for a reason—fast, fresh, and absolutely packed with punch.

If you’re planning to host a casual summer party or need a grilling recipe that makes an impression, surf and turf kabobs with chimichurri is a brilliant choice. Even when cooked simply with salt and pepper, the sauce takes center stage and elevates every element.

How to Make Quick Homemade Chimichurri

You don’t need a food processor or fancy equipment to make chimichurri from scratch. In fact, traditional recipes rely on a knife and a cutting board. This allows the ingredients to retain texture and flavor instead of becoming a green puree.

Here’s what you need to make chimichurri at home:

½ cup finely chopped fresh parsley
2 tablespoons red wine vinegar
2 cloves garlic, minced
¼ cup olive oil
½ teaspoon red pepper flakes
Salt and pepper to taste

Optional: Add a tablespoon of chopped fresh oregano or a pinch of cumin for a deeper herbal or smoky flavor.

Simply combine all ingredients in a bowl and stir until fully incorporated. Let it sit for at least 10 minutes before serving. This gives the vinegar time to mellow and the garlic to infuse into the oil. You can make it up to 24 hours in advance—just store it in the fridge and bring it to room temperature before using.

Need something sweeter or spicier instead? You can always try this honey dijon vinaigrette or go bold with pickle juice hot sauce for dipping.

Here’s a quick comparison table to help you choose your chimichurri twist:

Chimichurri Variation	Flavor Profile
Classic Parsley-Based	Bright, herby, slightly tangy
Oregano-Heavy	Earthy and slightly bitter
With Cilantro	Fresh and citrusy (great with shrimp)

Using chimichurri as a base or finish for your grilled steak and shrimp skewers ensures your dish is never boring. It’s also naturally low-carb, vegan, and perfect for meal prep.

By the way, leftover chimichurri is never wasted. You can spoon it over foil pack dinners or even swirl it into seared filet mignon for your next fancy night in.

Tips for Perfect Grilled Skewers Every Time

How to Avoid Overcooking Shrimp

When it comes to grilled surf and turf skewers, shrimp is the ingredient most at risk of going from succulent to rubbery. Why? Because shrimp cook in under five minutes, while steak—especially if cut thick—takes a bit longer. That’s why balancing the size of your ingredients is key.

Use large shrimp, and cut your steak into 1½-inch cubes so they cook at the same rate. This prevents you from pulling off dry shrimp while your steak is still rare. If you’re aiming for medium steak, the shrimp will naturally be cooked through and juicy by the time the beef reaches the perfect doneness.

Another technique? Double skewering. This means threading two parallel skewers through the same set of ingredients. It prevents spinning, which allows you to flip skewers evenly and avoid overexposure to direct flame.

Also, consider brushing the shrimp with a mixture of olive oil, lemon juice, and garlic powder just before grilling to enhance moisture retention. Add a dash of smoked paprika or cayenne for a flavor upgrade without overpowering the shrimp.

If you’re not grilling right away, store the assembled skewers in the fridge—but no more than 2 hours in advance. Seafood doesn’t marinate well for long, and prolonged sitting can make shrimp mushy.

Serve these skewers alongside refreshing sauces like this Thai peanut sauce or spice things up with a Mexican firestorm hot pepper sauce to create flavor contrast that your guests will rave about.

Grilling Techniques and Tools That Matter

Now let’s talk about gear and strategy. A hot grill is essential. Always preheat to medium-high heat (around 425°F) before placing the skewers on. This allows for a quick sear on the steak and caramelization on the shrimp without overcooking.

Whether you use charcoal or gas, maintain consistent heat and avoid flare-ups by trimming excess fat from steak. If flames appear, move skewers briefly to a cooler zone on the grill. Over-charred shrimp not only looks burnt, but also tastes bitter.

Use long-handled tongs for turning the skewers instead of forks to prevent juices from escaping. Flip each skewer once—about 2½ minutes per side is ideal. That’s all you need for a medium steak and perfectly pink shrimp.

Here’s a quick visual guide to grilling times for surf & turf skewers:

Ingredient	Grill Time Per Side	Final Texture
1½” steak cubes	2½–3 minutes	Medium rare with seared crust
Large shrimp	2–2½ minutes	Pink, opaque, lightly charred

Finally, always rest the skewers for 5 minutes after grilling. Tent them loosely with foil to lock in the juices. This brief resting period makes a big difference in flavor and tenderness—especially for steak.

Want a final flavor flourish? Brush warm skewers with a little homemade Tabasco sauce or drizzle with your leftover chimichurri for extra zing just before serving.

This method also works great with Tex-Mex chili gravy for a smoky-southwest twist, or try adding grilled vegetables like zucchini or bell peppers to round out your skewers.

Frequently Asked Questions about Grilled Surf & Turf Skewers

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What is surf and turf skewers?
Surf and turf skewers are a fun twist on the classic surf and turf meal, combining both seafood and meat—typically shrimp and steak—on a single skewer. Grilled over open flame, they blend the bold richness of beef with the sweet, delicate flavor of shrimp for the perfect backyard BBQ pairing. These skewers are ideal for cookouts and quick dinners because they cook fast and feel a little luxurious without a lot of prep. They also go perfectly with sauces like chimichurri or even this spicy Tex-Mex chili gravy.

How do you grill steak and shrimp on the same skewer?
To grill steak and shrimp together successfully, choose steak cubes and shrimp that cook at similar rates. Large shrimp and 1½-inch steak cubes are a perfect match. Thread them alternately on soaked wooden or metal skewers, spacing them slightly for airflow. Grill on medium-high heat, turning once after 2–3 minutes per side. The steak should be seared with a medium center, and the shrimp pink and lightly charred. Want more control? Grill the steak and shrimp on separate skewers and combine them after cooking for perfect doneness every time.

What’s the best sauce to serve with surf and turf skewers?
The best sauce for surf and turf skewers is fresh chimichurri. It’s bold, herby, and zesty—perfect for grilled meat and seafood alike. Made from parsley, vinegar, garlic, and olive oil, chimichurri brings brightness that cuts through the richness of the steak and highlights the sweetness of the shrimp. For smoky heat, try firecracker sauce or pickle juice hot sauce as adventurous options that wow your guests.

Can you marinate steak and shrimp together?
You can, but with care. Shrimp is more delicate than steak and can become mushy if marinated too long. If you use the same marinade, divide it into two bowls—marinate the shrimp for no more than 15–30 minutes, and the steak for up to 2 hours. This ensures great flavor without compromising texture. Avoid acidic marinades for shrimp (like lemon-heavy blends) unless you’re marinating briefly. For a more tailored approach, marinate each separately and combine on skewers just before grilling.

Conclusion

Grilled surf & turf skewers with chimichurri are more than just a backyard meal—they’re a celebration of bold flavors, quick prep, and the joy of summer grilling. With juicy steak cubes, tender shrimp, and that punchy, herb-packed chimichurri sauce, this dish delivers satisfaction in every bite.

Whether you’re hosting a cookout or whipping up a quick weeknight dinner, these skewers offer a protein-packed, low-effort, high-flavor solution. They’re easy to customize, naturally gluten-free, and perfect for pairing with simple sides or vibrant sauces like homemade Tabasco or fire-roasted salsa.

Next time you’re at the grill, skip the burgers and go for this showstopper. These steak and shrimp kabobs aren’t just grilled—they’re unforgettable.

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