Surf and Turf Kabobs with Chimichurri | Schnucks

Surf and Turf Kabobs with Chimichurri

Appetizers, Beef, Dinner, Father's Day, Good For You, Grilling, Health & Wellness

Transform your traditional surf and turf to a fun backyard BBQ kabob. Serve as an appetizer or as the main course.

1H

6

Transform your traditional surf and turf to a fun backyard BBQ kabob. Serve as an appetizer or as the main course.

Ingredients

  • 3/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 3 garlic cloves, minced
  • 2/3 cup chopped red onion
  • 1 tbsp. chopped parsley
  • 2 tbsp. chopped cilantro
  • 2 tsp. chopped oregano
  • 1 small jalapeño, seeded and finely chopped
  • 1/2 tsp. salt
  • 2 lbs. sirloin steak, cut into 1/2 inch cubes
  • 1 (16 oz.) bag frozen raw jumbo shrimp, thawed, peeled and deveined
  • 2 large bell peppers, cut into 1/2 inch cubes

Instructions

  1. In a small bowl, whisk together olive oil, red wine vinegar, garlic, red onion, parsley, cilantro, oregano, jalapeño and salt to make chimichurri. Cover and let sit for 1 hour at room temperature before serving.
  2. Preheat the grill medium high heat, about 425 degrees. Thread the meat on skewers, alternating sirloin, peppers and shrimp. Season with salt and pepper if desired.
  3. Spray the skewers with non-stick cooking spray, grill for 8-10 minutes, or until desired doneness, turning frequently.
  4. Spoon half of the chimichurri over the skewers while hot, serve immediately with remaining sauce.

Nutrition Facts

621 CALORIES Per Serving

FAT: 47G

SATURATED FAT: 12G

CHOLESTEROL: 209MG

SODIUM: 705MG

CARBOHYDRATES: 6G

FIBER: 1G

SUGAR: 2G

PROTEIN: 42G

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