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Sizzling Surf-and-Turf Kebabs for Weekend Grilling

These surf-and-turf kebabs pair charred steak with quick-cooking shrimp, roasted peppers, and a bright chimichurri that cuts through the richness. Expect contrasting textures — juicy steak, snappy shrimp and slightly sweet, smoky veggies — and an herby finish that wakes up the whole skewer. A practical tip: start steak cubes before the shrimp so you avoid overcooking the seafood; shrimp only needs a few minutes once the grill is hot. If you crave bolder shrimp flavors for a different weeknight meal, try a spicy seafood option like Cajun shrimp and salmon with garlic cream sauce.

What makes this recipe a backyard favorite

Simple assembly, fast cook time, and crowd-pleasing flavor balance make these kebabs ideal for casual dinners and weekend entertaining. The recipe converts easily for a sheet-pan or oven finish if rain cancels your BBQ plan. Leftover chimichurri even perks up breakfast—try it with a bagel with cream cheese and cinnamon toast crunch for a quirky brunch idea.

Highlights that stand out

Standout qualities

Bold herb-forward sauce that brightens rich beef and shrimp
Fast overall cook time — about 12 minutes on the grill
Easy to scale up for a crowd or prep ahead for quick assembly
Visual appeal: colorful peppers and charred edges for great presentation

Quick cooking roadmap

This is a straightforward grill-first recipe: trim and cube the steak, toss shrimp with oil and seasoning, skewer ingredients alternating proteins and veggies, then grill until the steak reaches your preferred doneness and the shrimp turns opaque. While the skewers cook, whisk together a fresh chimichurri of parsley, garlic, vinegar and oil to finish. If you prefer to finish proteins in the oven, see how that approach works in our baked chicken ricotta meatballs and spinach alfredo sauce guide.

Prep strategies to save time

Plan the skewering like mise en place: cube the beef, peel and devein shrimp (or buy ready), and cut peppers and onions into same-size chunks so everything cooks evenly. Par-cook denser vegetables if you like softer peppers, and thread with spacing to let heat circulate. For simple herb and tomato prep tricks, check a fresh-bake example like baked feta eggs with tomatoes and spinach (version 2).

What you’ll need

1 lb beef steak (sirloin or ribeye), 1 lb shrimp (peeled and deveined), 1 red bell pepper (cut into chunks), 1 green bell pepper (cut into chunks), 1 large onion (cut into chunks), Wooden or metal skewers, Salt and pepper (to taste), Olive oil (for grilling), For the Chimichurri Sauce:, 1 cup fresh parsley (finely chopped), 1/2 cup olive oil, 3 tablespoons red wine vinegar, 3 cloves garlic (minced), 1 teaspoon red pepper flakes, Salt (to taste)

Swaps and ingredient quality tips

Choose a well-marbled sirloin or ribeye for flavor; lean cuts will cook faster but may be drier. Use large, firm shrimp (16–20 count per pound) so they don’t overcook and shrink excessively. If you can’t get fresh parsley, flat-leaf dried won’t replace it — use cilantro or a mix of parsley and oregano for a similar chimichurri profile. Good extra-virgin olive oil makes a noticeable difference in the sauce.

Step-by-step grilling instructions

Heat a grill to medium-high so the grates are hot and ready before you begin.
Trim the steak and cut it into roughly 1-inch cubes, then season lightly with salt and pepper.
Toss the peeled, deveined shrimp in a little olive oil and season with salt and pepper.
Thread the steak cubes, shrimp, red and green bell pepper pieces, and onion onto skewers, alternating ingredients so the shrimp and beef sit next to veggies for even exposure to heat.
Place the skewers on the hot grill and cook for about 10–12 minutes total, turning occasionally; cook until the steak reaches your desired doneness and the shrimp is fully opaque and pink.
While the skewers grill, combine 1 cup finely chopped parsley, 1/2 cup olive oil, 3 tablespoons red wine vinegar, 3 minced garlic cloves, 1 teaspoon red pepper flakes, and salt to taste in a bowl and whisk to make the chimichurri.
Remove the skewers from the grill and serve warm, drizzled generously with chimichurri sauce.

Visual cues and timing to watch for

Shrimp: glossy then opaque with firm texture (avoid a rubbery overcook).
Steak: look for a deep crust on the surface; use an instant-read thermometer if needed (125°F for medium-rare, 135°F for medium).
Veggies: peppers should have charred edges but still hold shape. If you want oven-browned vegetables, see how similar caramelization cues appear in baked feta eggs with tomatoes and spinach.

How to present and pair the kebabs

These kebabs work great as a main for casual dinners, plated for date-night, or served family-style straight from the grill. Pair with simple sides that complement the chimichurri rather than overpower it.

Serving ideas

Serve over cilantro-lime rice or toasted couscous for a hearty plate
Offer warm pita or flatbreads to make kebab wraps with fresh veggies
Add a side salad of sliced tomatoes, cucumber, and red onion for brightness
Spoon extra chimichurri over grilled vegetables or roasted potatoes

Storage and reheating guidance

Store leftover kebabs and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently to avoid overcooking shrimp.

Storage reminders

Refrigerate within two hours of cooking to ensure food safety
Keep chimichurri in a sealed jar; it will keep 3–4 days chilled
Reheat meat briefly under a broiler or in a hot skillet; avoid microwave for shrimp

Tools, technique notes and shortcuts

Use metal skewers for convenience and better heat conduction, or soak wooden skewers in water for 30 minutes before using to prevent burning. A grill basket is a handy shortcut if you prefer not to skewer.

Extra tips

Cut ingredients uniformly for even cooking
Reserve a little chimichurri to finish at the table for freshness
Use a two-zone grill (hot and medium) to manage flare-ups and control doneness

Flavor twists and diet-friendly swaps

Swap beef for thick pork tenderloin cubes or marinated tofu for a vegetarian take. For a lighter chimichurri, reduce the oil and increase red wine vinegar and parsley.

Easy swaps

Beef → pork tenderloin or extra-firm tofu
Shrimp → scallops for a similar quick-cook seafood option
Chimichurri olive oil → half oil, half Greek yogurt for a creamy finish

Nutrition snapshot

Serving size: about 1/4 of the recipe (1–2 skewers)
Calories: ~620 per serving (estimate)
Protein: ~60 g
Fat: ~30 g
Carbohydrates: ~8–12 g

Nutrition adjustment notes

Swap or reduce oil to lower calories and fat (use 1–2 tablespoons instead of 1/2 cup in the sauce)
Increase veggies and serve over greens to reduce calories per plate and boost fiber
Exact numbers depend on cut of beef and amount of oil used; treat these as approximations

Common questions answered

Q: Can I assemble the skewers ahead of time?
A: Yes — you can cube and refrigerate the components, then skewer up to 2 hours before grilling. If making earlier, keep shrimp and steak separate to avoid cross-flavor transfer.

Q: What if I don’t have a grill?
A: Use a hot cast-iron skillet or broiler; cook steak and shrimp in batches and finish under high heat to mimic grill char.

Q: How do I prevent shrimp from sticking?
A: Make sure the grill grate is clean and well-oiled; a little olive oil on the shrimp helps, and flipping only once reduces sticking.

Q: Can I make the chimichurri in advance?
A: Yes, chimichurri actually develops flavor after resting several hours but is brightest fresh. Store chilled up to 3–4 days.

Give it a go: friendly send-off

Grab the freshest parsley you can find, fire up the grill, and enjoy the satisfying contrast of steak and shrimp finished with bright chimichurri — it’s a simple showstopper that’s perfect for weekday dinners or weekend guests.