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–+ servings

Surf-and-Turf Kebabs

These surf-and-turf kebabs blend charred steak and shrimp with roasted peppers and a bright chimichurri sauce for a flavor-packed meal that's perfect for grilling.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Grilling, Main Course
Cuisine: American, BBQ
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

For the Kebabs
  • 1 lb beef steak (sirloin or ribeye) Choose a well-marbled cut for flavor.
  • 1 lb shrimp (peeled and deveined) Use large, firm shrimp (16–20 count per pound).
  • 1 red bell pepper cut into chunks For color and sweetness.
  • 1 green bell pepper cut into chunks Adds freshness.
  • 1 large onion Cut into chunks to maintain even cooking.
  • Wooden or metal skewers Soak wooden skewers in water for 30 mins if using.
  • Salt and pepper To taste.
  • Olive oil For grilling.
For the Chimichurri Sauce
  • 1 cup fresh parsley Finely chopped.
  • 1/2 cup olive oil Good quality extra-virgin recommended.
  • 3 tablespoons red wine vinegar Add acidity.
  • 3 cloves garlic Minced for flavor.
  • 1 teaspoon red pepper flakes For heat.
  • Salt To taste.

Method
 

Preparation
  1. Heat a grill to medium-high.
  2. Trim the steak and cut into roughly 1-inch cubes, season with salt and pepper.
  3. Toss the shrimp in olive oil and season with salt and pepper.
  4. Thread steak cubes, shrimp, bell peppers, and onion onto skewers, alternating ingredients.
Grilling
  1. Place the skewers on the grill and cook for about 10–12 minutes, turning occasionally, until steak is done to your preference and shrimp is opaque.
  2. While skewers grill, combine parsley, olive oil, vinegar, garlic, red pepper flakes, and salt to create the chimichurri.
  3. Remove skewers from grill and serve warm, drizzled with chimichurri sauce.

Nutrition

Calories: 620kcalCarbohydrates: 10gProtein: 60gFat: 30gSaturated Fat: 6gSodium: 700mgFiber: 2gSugar: 3g

Notes

Store leftover kebabs and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, avoid overcooking shrimp. Use a two-zone grill for control over cooking temperatures.

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