Juicy steak and tender shrimp meet the grill alongside vibrant bell peppers and onions, all finished with a bright, herb-packed chimichurri sauce. This easy surf & turf dish is full of bold flavor and backyard BBQ energy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb beef steak (sirloin or ribeye), cut into 1-inch cubes
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 bell pepper, cut into chunks
1 red onion, cut into chunks
Salt and pepper to taste
Wood or metal skewers
For Chimichurri Sauce:
1 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons pomegranate juice
2 garlic cloves, minced
1 teaspoon red pepper flakes
Salt and pepper to taste
Directions
I preheat the grill to medium-high heat.
In a bowl, I toss the beef cubes with olive oil, salt, and pepper.
I thread the steak, shrimp, bell pepper, and red onion onto skewers, alternating each piece for color and balance.
I place the skewers on the grill and cook for 8–10 minutes, turning occasionally, until the shrimp turn opaque and the steak reaches my desired level of doneness.
While everything grills, I mix the parsley, olive oil, pomegranate juice, garlic, red pepper flakes, salt, and pepper in a bowl to make the chimichurri.
I serve the hot skewers with generous drizzles of the fresh chimichurri sauce.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Each serving has approximately 310 kcal.
Variations
I sometimes swap the beef for chicken thighs if I want a lighter or more budget-friendly version.
If I don’t have pomegranate juice, I use lemon or red wine vinegar for a similar tang in the chimichurri.
For added heat, I mix chopped fresh chili into the chimichurri or sprinkle cayenne on the meat before grilling.
I’ve tried using zucchini or cherry tomatoes instead of bell peppers, and they grill beautifully.
To keep it vegetarian for guests, I grill tofu or halloumi with the same seasoning and skip the shrimp and steak.
Storage/Reheating
I store any leftover skewers in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a skillet over medium heat or use a toaster oven to maintain the grilled texture. I keep the chimichurri in a sealed jar in the fridge—it lasts about 3–4 days and also tastes great on eggs, rice, or roasted veggies.
FAQs
How do I know when the shrimp is cooked?
I look for shrimp that has turned pink and opaque with a slight curl. Overcooked shrimp becomes rubbery, so I pull them off the grill as soon as they’re just done.
Can I use frozen shrimp or steak?
Yes, I just make sure both are fully thawed and patted dry before skewering. This helps them grill evenly and get a nice sear.
Can I make this recipe without a grill?
Absolutely. I’ve made these skewers using a grill pan on the stove or even baked them in the oven under the broiler for a few minutes on each side.
What can I serve with these skewers?
I like pairing them with grilled corn, a simple salad, or roasted potatoes. They also go well with rice, quinoa, or warm pita.
Is the chimichurri spicy?
It has a mild kick from the red pepper flakes, but I can adjust the heat level by adding more or less based on what I’m in the mood for.
Conclusion
These grilled surf & turf skewers with chimichurri are one of my favorite ways to bring bold flavor to the table without a lot of fuss. They’re quick, customizable, and perfect for warm-weather cooking—or any time I’m craving that grilled goodness. Whether I’m serving them for a crowd or making dinner for the family, this recipe always hits the mark.
📖 Recipe:
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Grilled Surf & Turf Skewers with Chimichurri
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Juicy grilled steak and shrimp skewers paired with vibrant bell peppers, onions, and a zesty homemade chimichurri sauce. A bold and easy dish perfect for summer cookouts or weeknight dinners.
Ingredients
1 lb beef steak (sirloin or ribeye), cut into 1-inch cubes
1 lb shrimp, peeled and deveined
1 bell pepper, cut into chunks
1 red onion, cut into chunks
2 tablespoons olive oil
Salt and pepper to taste
Wood or metal skewers
For Chimichurri Sauce:
1 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons pomegranate juice
2 garlic cloves, minced
1 teaspoon red pepper flakes
Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, toss the beef cubes with 1 tablespoon olive oil, salt, and pepper.
- Thread steak, shrimp, bell pepper, and red onion onto skewers, alternating for color and balance.
- Place skewers on the grill and cook for 8–10 minutes, turning occasionally, until shrimp are opaque and steak is cooked to desired doneness.
- Meanwhile, make the chimichurri sauce by mixing parsley, 1/4 cup olive oil, pomegranate juice, garlic, red pepper flakes, salt, and pepper in a bowl.
- Serve hot skewers drizzled generously with the chimichurri sauce.
Notes
Substitute beef with chicken thighs for a lighter or more affordable option.
Use lemon juice or red wine vinegar if pomegranate juice isn’t available.
Add fresh chili or cayenne for extra heat.
Try zucchini or cherry tomatoes instead of bell peppers.
For a vegetarian version, use tofu or halloumi instead of meat and shrimp.
Store leftover skewers in the fridge for up to 2 days; reheat in skillet or toaster oven.
Chimichurri lasts 3–4 days refrigerated and can be used on eggs, rice, or veggies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer portion (1/4 of recipe)
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
