Few dishes capture the magic of outdoor cooking quite like Grilled Steak and Shrimp Skewers with Chimichurri. This bold, flavor-packed recipe brings together tender beef, juicy shrimp, and a vibrant herb sauce that ties everything together in one unforgettable bite. It’s the kind of meal that feels both luxurious and approachable—perfect for summer barbecues, dinner parties, or even an elevated weeknight meal when you want something special without unnecessary fuss.

Surf and turf has long been associated with steakhouse menus and celebratory dinners, but skewering steak and shrimp together transforms this classic combination into something modern, social, and grill-friendly. The skewers cook quickly, absorb smoky char from the grill, and serve beautifully straight off the flames. Add chimichurri—a bright Argentine herb sauce bursting with parsley, garlic, vinegar, and olive oil—and you’ve got a dish that balances richness with freshness in the most satisfying way.

This guide walks you through everything you need to know: choosing the best steak and shrimp, mastering grill timing, building a bold chimichurri from scratch, and serving your skewers like a pro. Whether you’re new to grilling or a seasoned backyard pitmaster, this recipe delivers reliable, crowd-pleasing results every time.

Why Steak and Shrimp Skewers Work So Well

The magic of steak and shrimp skewers lies in contrast. Steak brings deep, savory richness and hearty texture, while shrimp adds sweetness, tenderness, and a lighter bite. When grilled together, they complement each other instead of competing.

Skewers also solve one of the biggest challenges in surf-and-turf cooking: timing. Steak and shrimp both cook quickly over high heat, making them ideal partners on the grill. Cubed steak sears beautifully in minutes, and shrimp turn pink and juicy almost instantly. When cut properly and grilled attentively, everything finishes at the same time.

Chimichurri is the final piece of the puzzle. Its acidity cuts through the richness of the steak, its herbs brighten the shrimp, and its garlicky backbone pulls the dish together. Unlike heavy sauces, chimichurri enhances rather than overwhelms, letting the grill flavor shine.

Ingredients

For the Steak & Shrimp Skewers

1 ½ pounds sirloin or ribeye steak, cut into 1½-inch cubes
1 pound large shrimp, peeled and deveined (tails optional)
3 tablespoons olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
Wooden or metal skewers

For the Chimichurri Sauce

1 cup fresh parsley, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
½ teaspoon dried oregano
½ teaspoon red pepper flakes (adjust to taste)
½ cup extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper

Instructions

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a large bowl, combine olive oil, lemon juice, minced garlic, salt, pepper, and smoked paprika.
Add steak cubes and shrimp to the marinade and toss gently to coat evenly. Let marinate for 15–20 minutes at room temperature.
While the proteins marinate, prepare the chimichurri. In a medium bowl, mix parsley, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper.
Slowly drizzle in olive oil while stirring until the sauce is loose and spoonable. Set aside to let flavors meld.
Preheat grill to medium-high heat (about 400–450°F / 205–230°C). Clean and lightly oil the grates.
Thread steak and shrimp onto skewers, alternating pieces for even cooking. Leave a small gap between pieces for proper heat circulation.
Place skewers on the grill and cook for 2–3 minutes per side, turning carefully, until steak reaches desired doneness and shrimp are pink and opaque.
Remove skewers from the grill and rest for 5 minutes.
Spoon chimichurri generously over the skewers just before serving, or serve it on the side for dipping.

Tips for Perfect Grilled Skewers

Choose the Right Steak
Sirloin offers a great balance of tenderness and affordability, while ribeye delivers maximum juiciness and flavor. Avoid overly lean cuts, as they can dry out on the grill.

Uniform Size Matters
Cut steak into evenly sized cubes so everything cooks at the same rate. Shrimp should be large enough to match the steak’s cooking time.

Don’t Over-Marinate Shrimp
Shrimp only need a short marinade. Too long, and the acid can make them mushy.

High Heat Is Key
A hot grill ensures beautiful char marks while keeping the inside juicy.

Variations & Customizations

Spicy Chimichurri: Add fresh jalapeño or extra chili flakes.
Herb Swap: Replace half the parsley with cilantro for a different herbal note.
Garlic Butter Finish: Brush skewers with garlic butter after grilling for extra richness.
Vegetable Skewers: Add bell peppers, red onion, or zucchini between steak and shrimp.

Serving Suggestions

Serve these skewers with grilled corn, roasted potatoes, rice pilaf, or a crisp green salad. For a low-carb option, pair them with grilled asparagus or cauliflower steaks. They also work beautifully as party food—simply slide the meat off the skewers and serve on a platter with extra chimichurri.

Cultural & Fun Food Context

Chimichurri originates from Argentina, where it’s traditionally served with grilled meats. Pairing it with shrimp is a modern twist that reflects how global grilling styles continue to evolve. Surf-and-turf skewers are a perfect example of blending culinary traditions into something new, approachable, and endlessly adaptable.

Grilled Steak & Shrimp Skewers with Chimichurri

Juicy grilled steak and shrimp skewers finished with a bold, fresh chimichurri sauce for the ultimate surf-and-turf meal.

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Prep Time 25

Cook Time 10

Total Time 35

Servings: 4 people

Course: Main

Cuisine: American, Grill

Calories: 420