Looking for a bold and flavorful main dish that brings a little sizzle to your summer grilling? These Grilled Surf and Turf Skewers with Chimichurri are the perfect answer. Juicy, tender beef and succulent shrimp are grilled to smoky perfection, then finished with a punchy homemade chimichurri sauce that adds color, herbaceous zing, and just the right amount of heat.
This recipe is a must for fans of easy, elegant meals that feel restaurant-worthy but are surprisingly simple to make at home. Whether you’re hosting a backyard BBQ, celebrating Father’s Day, or just indulging in a weeknight feast, this dish is sure to impress.
Why You’ll Love These Surf and Turf Skewers
- Quick & Easy – The skewers cook in under 10 minutes!
- Elevated Yet Casual – Combines tender beef and shrimp with vibrant herbs.
- Make-Ahead Friendly – Marinate ahead of time for even more flavor.
- Versatile – Perfect as a main dish, party platter, or served over salad or rice.
Ingredients You’ll Need
For the Skewers:
- 1 lb beef tenderloin, cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 1/4 cup olive oil (for marinating)
- Salt and pepper, to taste
- Wooden skewers, soaked in water for at least 30 minutes
For the Chimichurri Sauce:
- 3/4 cup olive oil
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and black pepper, to taste
Tools and Equipment
- Sharp knife
- Cutting board
- Mixing bowls
- Whisk or blender (optional for sauce)
- Grill or grill pan
- Tongs
- Basting brush (optional)
- Serving platter
Step-by-Step Instructions
Step 1: Marinate the Beef
In a bowl, combine beef cubes with 1/4 cup olive oil, salt, and pepper. Let it marinate for at least 30 minutes, or up to 2 hours in the fridge for more flavor.
Step 2: Make the Chimichurri
In a separate bowl, whisk together the remaining olive oil, parsley, cilantro, red wine vinegar, garlic, oregano, and red pepper flakes. Season with salt and pepper to taste. Set aside to let the flavors meld.
💡 Tip: For a smoother sauce, pulse all chimichurri ingredients in a food processor for 5–10 seconds.
Step 3: Assemble the Skewers
Alternate threading the marinated beef and shrimp onto the soaked wooden skewers. Leave a little space between each piece to ensure even cooking.
Step 4: Grill
Preheat your grill (or grill pan) to medium-high heat. Grill the skewers for about 2–3 minutes per side, turning once or twice, until:
- The beef reaches your desired doneness (medium-rare to medium works best for tenderloin).
- The shrimp are pink, opaque, and lightly charred.
Step 5: Serve with Chimichurri
Remove the skewers from the grill, plate them, and drizzle generously with chimichurri sauce. Serve immediately while hot.
Tips for Perfect Surf and Turf Skewers
- Don’t Overcook Shrimp: They cook quickly, so be careful not to dry them out. Pull them as soon as they turn opaque and pink.
- Even Cuts: Cut beef into uniform 1-inch cubes so it grills evenly with the shrimp.
- Soak Skewers: Soaking prevents wooden skewers from burning on the grill.
- Room Temp Meat: Let the beef come to room temperature before grilling for even cooking.
- Extra Chimichurri? Use it as a dipping sauce or drizzle over roasted vegetables or potatoes.
Make It Your Own: Recipe Variations
- Swap the Beef: Ribeye or sirloin also work great if you can’t find tenderloin.
- Use Chicken: Sub shrimp or beef for chunks of chicken breast or thigh.
- Add Veggies: Bell peppers, red onions, or cherry tomatoes can be added to the skewers.
- Spicy Version: Add a dash of hot sauce or more red pepper flakes to the chimichurri.
What to Serve With Surf and Turf Skewers
These skewers are bold and satisfying on their own, but here are a few delicious pairing ideas:
Side Dishes
- Grilled corn on the cob
- Garlic mashed potatoes
- Cilantro-lime rice
- Roasted sweet potatoes
- Quinoa salad with lime dressing
Drinks
- Red wine (Malbec or Syrah for the beef)
- Chilled white wine (like Sauvignon Blanc for the shrimp)
- Lemonade or sparkling water with lime for a refreshing non-alcoholic option
How to Store and Reheat
Refrigerator:
- Store leftovers in an airtight container for up to 3 days.
- Keep chimichurri in a jar in the fridge for up to 1 week.
Freezer:
- Freeze grilled beef and shrimp (without sauce) for up to 1 month. Thaw in the fridge before reheating.
Reheating:
- Warm in a skillet over medium heat or under a broiler for a few minutes. Avoid microwaving, which can overcook the shrimp.
Frequently Asked Questions (FAQ)
Can I grill these skewers in the oven?
Yes. Broil them on high for 2–3 minutes per side. Keep a close eye to avoid burning.
Can I make them ahead of time?
Yes! You can marinate the beef and make the chimichurri the night before. Assemble the skewers just before grilling.
Can I use metal skewers?
Absolutely. Metal skewers don’t need soaking and are reusable.
What’s the best beef cut for skewers?
Tenderloin is excellent because it’s lean and tender. Sirloin or ribeye are also flavorful alternatives.
Final Thoughts
These Grilled Surf and Turf Skewers with Chimichurri bring the best of land and sea together in one irresistible bite. Juicy, flame-kissed beef and shrimp, paired with zesty chimichurri, make this dish unforgettable. It’s perfect for summer cookouts, special dinners, or impressing guests with very little fuss.
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