Grilled Surf and Turf Skewers with Chimichurri

 

 

Ingredients

For the Skewers:

1 lb shrimp, peeled and deveined
1 lb beef steak (sirloin or similar), cut into 1-inch cubes
️ 1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 onion, cut into 1-inch pieces
2 tbsp olive oil
Salt and pepper, to taste
For the Chimichurri:

1 cup fresh parsley, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
4 cloves garlic, minced
️ 1 tsp red pepper flakes
Salt and pepper, to taste

Directions

Prepare the Grill
Preheat your grill to medium-high heat .
Season the Protein
In a large bowl, combine shrimp and beef cubes.
Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Assemble the Skewers
Thread the shrimp, beef, ️ red and green bell peppers, and onion onto skewers, alternating ingredients for a colorful presentation .
Make the Chimichurri
In a separate bowl, mix chopped parsley, olive oil, red wine vinegar, minced garlic, ️ red pepper flakes, and salt and pepper. Stir well and adjust seasoning to taste.
Grill the Skewers
Place the skewers on the preheated grill .
Cook for 8-10 minutes, turning occasionally, until shrimp are opaque and beef reaches your desired doneness.
Serve with Chimichurri
Remove skewers from the grill and drizzle generously with the fresh chimichurri sauce .
Enjoy
Serve immediately and savor your delicious surf and turf skewers!
Tips
Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
️ Use a meat thermometer for precision: medium-rare beef is 135°F (57°C).
Perfect for
Backyard barbecues, summer cookouts, or an easy yet impressive dinner party dish!