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pounds sirloin tips
tablespoons chopped oregano
Chop up the beef and toss it into the marinade while you make the chimichurri.
For the chimichurri, put all the ingredients into the food processor and pulse until a paste is formed. The chimichurri has the tendency to get brown, so cover it while you are waiting for the food to cook.
Skewer up the shrimp and beef. Grill on high heat to brown and cook to desired doneness.
Meanwhile, make the rice according to the package instructions. When it is done cooking, mix in 2 tablespoons of the chimichurri.
Serve the kabobs over the rice with extra chimichurri on the side.
More About This Recipe
- This time of the year, there’s nothing better than grilling with a beer in your hand!
The best recipes are the easiest ones, so they don’t distract from playing lawn games, enjoying company, and of course, sipping that beer. That’s what makes chimichurri such an awesome sauce. You can whip it up in a food processor in no time flat, and I usually have enough herbs lying around to make it without going to the store.
This sauce tastes great on anything, from empanadas to pizza, but the best use for it – and its original use by the cowboys down in Argentina – is for slathering on grilled meat.
These Surf and Turf Kabobs with Chimichurri might just be my summertime staple this year.
Seriously, pop everything in the food processor and call it a day. Don’t feel tied to these herbs either, whatever you have is fine, as long as there are at least 3 different herbs in the mix and there is more parsley than anything else.
A quick teriyaki marinade on these guys is all you need.
Meanwhile, cook some rice, and lay some of that chimichurri right in there.
Here’s the meat getting nicely caramelized.
I had some really nice shrimp, so I just cooked them with the shell still on.
The perfect meal for this time of the year!
Dan Whalen doesn't like when recipes get in the way of beer drinking. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
11 Recipes to Mix and Match for a Surf and Turf Meal
Do you like surf and turf? This classic seafood and red meat pairing is served in steakhouses throughout North America, as well as in the United Kingdom and Australia. No need for a fancy restaurant or complex recipe, we have a guide to put together a fantastic surf and turf dinner in your own kitchen.
The origin of the term is unclear, though the earliest known citation stems from the Los Angeles Times in 1961. It’s long been a symbol of middle and upper-class Americana to pair steak and lobster, or some other variation.
We think steak and lobster is great, but if you’re looking to prepare a surf and turf meal at home, we’ve compiled here recipes that are way more accessible.
Here are a few surf and turf pairings we’d suggest:
- Bacon-wrapped filet with pan-seared scallops
- Garlic-crusted ribeye with Paleo salmon cakes
- Tri-tip with chimichurri and pan-seared salmon with radish apple salad
- 5-minute marinade NY Strip with seared scallops and bacon lemon cream sauce
- One-pan filet mignon and veggies with salmon croquettes
You’ll find all of these recipes, plus some side dish ideas, on the list below. You can, of course, mix and match these recipes however you see fit. Enjoy your surf and turf dinner!
Salmon Croquettes with Remoulade
Looking to add a crispy bite to your surf and turf meal? Skip the deep-fried shrimp and try these Salmon croquettes with remoulade.
Flavor is built into every step of this recipe, from the white wine-poached salmon to the tarragon-packed batter. Don’t forget the tangy, creamy remoulade, made with capers, pickles, lemon juice, mayo, and more.
All that layering of flavors makes for a bold bite, but these aren’t difficult to whip up. They’re ready in just 30 minutes.
Seared Scallops with Bacon Lemon Cream Sauce
The perfect, succulent appetizer to start your surf and turf meal, these seared scallops with bacon lemon cream sauce are deceptively simple to prepare.
You’ll only need a handful of ingredients: sea scallops, bacon, lemon, cream, salt, pepper, and your preferred cooking fat.
Simple to make as they may be, the pairing of juicy scallops, crisp bacon, and vibrant lemon cream sauce makes for a beautifully complex flavor profile. You won’t regret making these.
Easy Butter-Poached Lobster
Lobster is the perfect seafood to pair with a steak for a great surf and turf meal. This recipe is easy to follow, simple to make, and results in delicious, buttery lobster.
The butter-poached lobster recipe uses ButcherBox lobster claw and knuckle meat and pairs perfectly with a filet mignon, NY strip steak, or ribeye.
Pan-Seared Salmon with Green Goddess Dressing and Radish Apple Salad
Salad course? Seafood? Kill two surf and turf birds with one stone with this pan-seared salmon with green goddess dressing and radish apple salad recipe.
Crispy, sweet, and refreshing, this radish apple salad is delectable once dressed with a greens-packed dressing. We’re talking fresh tarragon, fresh parsley, and chives with a tangy yogurt base.
The salmon is marinated with the same blend of herbs, making this dish a vibrant one to counteract the heartiness of steak.
Simple Pan-Seared Scallops
Sometimes, surf and turf doesn’t have to be a big affair. These simple pan-seared scallops add a bright seafood dish to your spread, with very little effort.
To make these, simply season your scallops with salt and pepper and sear in your favorite high-temp cooking fat. For absolute, to-die-for richness, make a quick pan sauce with butter, garlic, ginger, Fresno pepper, lemon juice, and fresh parsley.
Paleo Salmon Cakes
You’ve had crab cakes, but if you haven’t yet whipped up these Paleo salmon cakes, the time is now.
These cakes don’t rely on canned anything—they’re made with wild Alaskan sockeye salmon and are absolutely packed with flavor. You can thank the blend of red bell pepper, scallions, Paleo bread crumbs (or almond flour), mayo, and Dijon for that.
These salmon cakes cook up quickly—they’re ready in 15 minutes flat. Once again, surf and turf doesn’t have to be hard.
Tri-Tip with Poblano-Lime Chimichurri
Need to feed a crowd, and still want to serve surf and turf? Opt for a larger beef roast, like this tri-tip with poblano-lime chimichurri.
Lean and mild, tri-tip is perfectly complemented by a spicy, bold sauce like chimichurri. The vibrant green sauce pairs well with the seafood side of your meal, too.
This tri-tip needs a little advance prep: Just remember to salt it and let it sit, uncovered, in the refrigerator overnight. From there, you’ll just sear and roast the cut.
The chimichurri takes minutes to prepare: Just combine garlic, poblano pepper, cilantro, parsley, lime juice, olive oil, salt, and pepper. Pro tip: Make this one day ahead of time to let the flavors really meld.
NY Strip with 5-Minute Marinade and Bruschetta Salad
What’s more classic than NY strip steak and seafood? With this NY strip with 5-minute marinade and bruschetta salad recipe, you’ll get a delectable salad, too.
The 5-minute marinade does double duty as the salad dressing. To make the easy marinade/dressing, combine balsamic vinegar, olive oil, Italian seasoning, chili flakes, garlic, lemon zest, salt, and pepper.
Let the steaks marinate for 5 minutes, then quickly sear them and finish them off in the oven. The salad, with cherry tomatoes, mozzarella, and croutons, comes together just as fast.
One-Pan Filet Mignon with Rosemary Brown Butter and Sautéed Veggies
It wouldn’t be a surf and turf list without a couple of indulgent cuts, like filet mignon. We especially love this elegant one-pan filet mignon with rosemary brown butter and sauteed veggies.
Made in just one pan, this dish maximizes flavor with each step. You’ll find brown butter and rosemary flavors the filet mignon and roasted carrots, while the sauteed Brussels sprouts and peas soak up some of that nutty, buttery goodness too.
Bacon-Wrapped Filet with Buttermilk Smashed Potatoes and Mushroom Red Wine Sauce
Ready for a seriously decadent meal? This bacon-wrapped filet with buttermilk smashed potatoes and mushroom red wine sauce recipe is perfect for a date night in.
Tender filet gets wrapped with smoky bacon, served atop creamy smashed potatoes (with way more texture than their mashed counterpart). Drizzle the whole thing with a rich mushroom and red wine pan sauce.
If you’d like to continue the theme of indulgence, pair this with a scallop recipe from this list. Lighten things up with the pan-seared salmon and radish apple salad.
Garlic Crusted Ribeye with Smoky Hazelnut Scalloped Potatoes
Have you tasted a delicious steak encrusted in garlic? This garlic crusted ribeye with smoke hazelnut scalloped potatoes recipe will make you a convert.
All you need is garlic, ghee, olive oil, salt, pepper, and some ribeye steaks. You’ll first roast your garlic, turning it into an intensely flavorful paste for the steaks. That’s all it takes to build bold garlicky notes with a hint of sweetness.
Don’t skip the smoky hazelnut scalloped potatoes, which are complete with Yukon gold potatoes, pancetta, and hazelnuts.
You really can’t go wrong with kabobs and chimichurri. Save this recipe, I promise you’ll want to make it again and again.
Chimichurri is a magical sauce. You can put it on anything and it makes it better. Put it on steak, seafood, pork, ice cream! (not really ice cream but you get the point). Last night I decided to make surf and turf kabobs. I used some pork tenderloin medallions I had in the freezer and some fresh Gulf shrimp. I put avocado in my chimi. Why? Because its creamy and I had a ripe one that was begging to be used. Feel free to leave it out if you’re not a fan. Also, get creative with your kabob veggies. I kept it simple but the options are endless!
1 1/2 cup cilantro
1 cup flat leaf parsley
5 cloves garlic
1/4 jalapeno (no seeds)
1 tsp Serrano pepper
2 tbsp oregano leaves
3/4 cup olive oil
1/2 cup red wine vinegar
1/4 cup green onions
1/2 ripe avocado (optional)
- Prep all of your veggies and herbs for the food processor. Peel your garlic, pick the leaves off your herbs, 1/2 your avocado, cut your lemons/limes in half, & cut your peppers.
- Throw all veggies and herbs into food processor and give a few pulses.
- Mix the red wine vinegar and olive oil in a measuring cup and slowly pour into food processor until blended.
- Squeeze the juice of half the lemon and half the lime into mix
- Add avocado and pulse until smooth
If you don’t have a food processor you can still make a great chimichurri. Simply mince all the ingredients and whisk together. (if opting out of the food processor omit the avocado)
It’s important to build the pork kabobs separate from the shrimp kabobs. Pork takes longer to cook thoroughly and shrimp is done in a few minutes. Separating your kabobs assures both are cooked perfectly.
22 ingredients, 30 minutes, Servings: 4 to 6
- 1 Swift Boneless Pork Loin
- Favorite pork rub
- Pink salt
- Cayenne hot sauce
- 1 whole pineapple
- 1 red onion
- 1 bundle cilantro
- 1 red bell pepper
- 1 jalapeño pepper
- 1 clove garlic
- 1 lime
- 2 cups diced fresh pineapple
- 1 cup diced red pepper
- 1/2 cup chopped cilantro
- 1/4 cup chopped red onion
- 3 tbsp. chopped jalapeño pepper
- 1/2 tsp. minced garlic
- Juice of 1 lime
- Salt to taste
Maple Bourbon Sauce:
1) Slice a whole pineapple into 1/2-inch slices.
2) Remove 1 Swift Whole Pork Loin from the package, score the fat cap side, slice into 2-inch pork chops, add cayenne hot sauce as binder, then season with your favorite pork rub and pink salt.
3) Make the pineapple salsa using diced fresh pineapple, diced red pepper, chopped cilantro, chopped red onion, chopped jalapeño pepper, minced garlic, juice of lime, and pink salt, then mix evenly in a bowl.
4) Make the maple bourbon sauce using BBQ sauce, maple syrup, and bourbon, then warm over fire on the grill.
5) Place the 6 thick-cut pork chops and fresh pineapple slices on your grill over an open fire and cook for 5-6 minutes.
6) Flip the chops and cook another 5-6 minutes or until 140-145 F internal temp for medium meat.
7) Raise the grill grate and sauce each side of the chop with the maple bourbon sauce and cook an additional 1-2 minutes on each side.
8) Remove chops and pineapple from the grill and rest for 10 minutes.
9) Slice the chops into succulent strips, top with the fresh pineapple salsa, and enjoy the delicious maple bourbon pork chops and grilled pineapple
Grilled Mexican Corn
- 8 ears corn
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 1 cup crumbled cotija cheese, divided
- ½ cup mayo
- ½ cup sour cream
- ½ cup cilantro leaves, minced, plus more for garnish
- 2 teaspoons lime zest
- 1 teaspoon ancho chili powder
- Lime wedges, for serving
Light a grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper.
In a small bowl, stir together ⅔ cup of the cojita cheese with the mayo, sour cream, cilantro, lime zest and chile powder to combine.
Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes.
Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter. Garnish each cob with a sprinkle of the remaining ⅓ cup of cheese and more cilantro, then serve with lime wedges.
Surf and Turf Kabobs with Chimichurri - Recipes
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Smoked Seasoned Shrimp Skewers / Kabobs Recipe
Skewers are terrific because you can mix proteins with vegetables and fruits all on one cooking and serving vehicle. These can be eaten right off of the stick or removed from the skewers onto a plate. This is great party food served with plenty of napkins. Smoked skewers are good outdoor barbeque snacks. You can do a lot of these at once in your Masterbuilt Electric Smoker to feed a crowd. Double or triple the recipes as needed for more people.
There are two types of skewers. Reusable steel skewers are easy to clean and store. Bamboo wood skewers are another great option. These can just be thrown away after smoking. However, it is always recommended that you soak wood skewers in water for at least 30 minutes before placing over any kind of flame. While an electric smoker doesn’t have a direct flame, there is still enough heat to warrant soaking the bamboo.
We will cover three smoked skewer recipes that incorporate either protein alone or protein with other ingredients. There are seasonings, marinades, and sauces included.
On this page you’ll find a recipe for smoked seasoned shrimp skewers – the perfect food for summer cookouts. These shrimp skewers are simply irresistible. Other two skewer / kabob recipes are Smoked & Marinated Chicken Skewers and Smoked Sweet and Sour Tofu Skewers.
- 1-1/2 lbs large shrimp, approximately 25 to 30 count fresh or frozen (thawed)
- 1/3 cup good extra virgin olive oil (EVOO)
- 4 garlic cloves, minced
- 2 TBS minced fresh basil leaves
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- Dry white wine for smoking
- Lemon for serving
Total time: 45 min – Prep time: 10 min – Smoke time: 35 min – Serves: 4 people
1. Place the EVOO, garlic, basil, salt, and pepper in a large bowl. Whisk together. Clean the shrimp by removing the shells and taking the intestinal tract out of the back of the shrimp. Add the shrimp to the bowl and toss to coat with the dressing. Set aside while you soak your skewers and prepare your smoker.
2. Remove a rack from the smoker to place the skewers on. Prepare your smoker by adding wood chips to the tray and 1/2 water + 1/2 white wine to the bowl. Preheat the smoker to 225°F. Open the top vent.
3. Place up to 6 shrimp on each skewer by piercing the head end and the tail end. They should look like the letter C lying flat. Place the shrimp skewers on the rack and put the rack inside the smoker. Smoke for 35 minutes, or until the shrimp are just opaque and a pink/white hue. Squeeze some lemon over the shrimp before serving.
I like to serve shrimp skewers with other protein based skewers. Shrimp is expensive, so it is nice to add other options, such as steak, chicken, or vegetable skewers for a balanced and more affordable spread. Think surf and turf.
Easy Memorial Day Cookout Recipes
I think one of my favorite things about Summer is cooking out! For me, food cooked on the grill or cooked over the campfire just tastes better! So that’s why since that first official weekend of Summer, also known as Memorial Day is right around the corner, there is no better time to start planning your Memorial Day Cookout Recipes!
Food on a tray during a cookout
A delicious & simple chicken dish that will have you mentally wandering the Champs-Élysées – or sitting at your kitchen table. In any case you’ll be very happy.
½ teaspoon fresh ground pepper
1 chicken breast (pound down to ¼ inch thick)
¼ cup dry vermouth or white wine (nothing expensive, but something you’d drink)
1 tablespoon fresh lemon juice
2 tablespoons cold butter
2 tablespoons chopped parsley
In a large bowl, combine flour, salt and pepper - mix well
In a separate bowl (large enough for the chicken) beat the eggs
Heat oil in a large non-stick pan
Put the chicken into the flour mixture and push down lightly to coat both sides then shake off any excess),
Dip both sides of the chicken into the beaten eggs and then carefully put into the hot pan - lay it down facing away from you
Cook chicken until lightly golden brown, about 3-4 minutes on each side
Remove the chicken when done and set aside - cover loosely with foil to keep warm
In the same pan, carefully add vermouth, scraping up any bits on the bottom of the pan - simmer about 2 minutes
Add chicken broth, lemon juice and butter
Slowly swirl pan to incorporate the butter
Add parsley then season with salt and pepper to taste
Plate chicken and serve with the sauce over the top
WATCH ME COOK THIS
- 1/4 cup extra-virgin olive oil
- 1/4 cup Worcestershire sauce
- 3 tablespoons soy sauce
- 1 tablespoon freshly squeezed lemon juice from 1 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic (about 3 medium cloves)
- 2 teaspoons dark brown sugar
- 2 teaspoons freshly ground black pepper
- 1 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes
- 8 ounces cremini mushrooms, cleaned and halved
- 1 large red onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)
- Type of fire:Direct
- Grill heat:medium-high
Chimichurri Salmon Skewers
This post may contain affiliate links. please see my full disclosure policy for details.
This chimichurri salmon skewers is perfect for grilling season. And the chimichurri sauce makes a fresh & flavorful way to make your Summer entertaining effortless. Perfect for salmon, steak, and just about everything!
I was asked by Carusele to participate in the #LuckySummer campaign, sponsored by Save Mart. Although I have been compensated, all opinions are my own.
Lunch yesterday was such an amazing experience that involved me losing myself in the sweet and spicy deliciousness of these chimichurri salmon skewers. My surroundings started to fade, my vision began to go blurry, and I couldn’t even carry on a conversation. Even though I had already had my fair share of skewers, my hand just kept reaching back for more. And I totally felt okay about it.
Look out world. CHIMICHURRI SALMON SKEWERS on the loose!
The weather has been weird lately. To the point where I still need to wear a thick jacket on these spring nights. So when I heard that it was going be hot last weekend, I couldn’t wait to clean up my grill and start cooking. This is it. These are the story of my summer… which is why I’m so happy to share my Chimichurri Salmon Skewers recipe with you. And here’s why:
- THEY TASTE AMAZING.
- Easy to prep (thanks, Lucky!)
- No gluten.
- Fresh ingredients (again, thanks to Lucky)
- Great for lunch or dinner, as well as a big group
- They still taste AMAZING the next day!
Here it is…up close and personal
*get your IGTV on*
So, let’s talk about shopping. There’s a new Lucky supermarket that opened few months ago in Dublin, CA and, being a foodie, I was so excited to check out the new kid on the block. And… I was like a kid in a candy store. Lucky is truly a one-stop shop for all your summer grilling needs! The produce section is full of California grown fruits and veggies, and Lucky offers up other items like a kitchen supply section. Check out how fun it is to be there.
So in my excitement browsing, I spotted these salmon skewers by their seafood section. FRESH. BIG. PRE-ASSEMBLED by Lucky. And my mind could not think of anything else other than grilling and adding chimichurri sauce on top. These skewers would be perfect paired with certified Angus beef from Lucky for a surf and turf play! Hint: Lucky is one of the only grocers in the Bay area to carry certified Angus beef.
Do you know there are two kinds of chimichurri sauce? Green and red. They are both so good. The only difference is green contains fresh green herbs while red depends on tomato and red bell peppers to get that vibrant red color. However, they both taste ah-ma-zing! And perfect for grilling recipes. Lucky for me, I can get all my ingredients at one store – Lucky.
- Salmon skewers? Check.
- Chimichurri ingredients? Check.
- Salad? Check.
- Drinks? Check.
- Chocolate? Check. Not related, but a bite or two while cooking is necessary.
July 4th is coming up. Whether you’re hosting or not, I hope you get to do some grilling and try these Chimichurri Salmon Skewers. So, let’s celebrate the awesomeness that it is finally summer weather – pool parties, BBQ galore, endless popsicles, and these Chimichurri Salmon Skewers. Followed by a second serving of more skewers… and a third.