Metal or wooden skewers (if wooden, soak in water for 30 minutes)
Mixing bowl
Grill or grill pan
Brush for oil
Food processor or blender (for chimichurri)
Ingredients
For the Skewers
1 lb (450g) beef sirloin, cut into 1-inch cubes
1 lb (450g) large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and black pepper to taste
For the Chimichurri Sauce
1 cup fresh parsley, finely chopped
2 tablespoons fresh oregano (or 1 tsp dried)
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ cup olive oil
2 tablespoons red wine vinegar
Salt and black pepper to taste
Ingredient Notes
Steak: Sirloin or ribeye works best for tenderness and flavor.
Shrimp: Use jumbo shrimp for easy grilling and juicy bites.
Chimichurri: Adjust the spice level by reducing or increasing red pepper flakes.
Instructions
Prepare the Chimichurri: Combine parsley, oregano, garlic, red pepper flakes, vinegar, olive oil, salt, and pepper in a bowl or food processor. Mix until well blended. Set aside half for serving and use the rest for marinating.
Marinate the Steak and Shrimp: In a large bowl, toss steak cubes and shrimp with olive oil, lemon juice, garlic, salt, pepper, and a few spoonfuls of chimichurri. Let marinate for 30 minutes.
Assemble the Skewers: Thread alternating pieces of steak and shrimp onto skewers. Brush lightly with olive oil before grilling.
Grill: Preheat the grill to medium-high heat. Grill skewers for about 2–3 minutes per side, until the shrimp are pink and the steak reaches desired doneness.
Serve: Transfer to a plate and drizzle with the reserved chimichurri sauce. Serve immediately.
Nutrition Facts (Per Serving)
Calories: 310
Protein: 32g
Fat: 18g
Carbohydrates: 2g
Fiber: 0.5g
Tips and Variations
Grill Alternatives: You can also cook these skewers in a grill pan or oven broiler.
Add Veggies: Try adding cherry tomatoes, bell peppers, or onions between the meat and shrimp.
Make Ahead: Marinate and refrigerate the ingredients overnight for deeper flavor.
Serving Idea: Serve over rice, quinoa, or a fresh green salad.
