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Steak and Shrimp Kabobs with Chimichurri Sauce

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The following recipe, video and photography were provided by Chef Billy Parisi.

Treat yourself to a quick and easy surf & turf meal any night of the week with these Steak and Shrimp Kabobs.

Simply layer Heinen’s CARE Certified tender sirloin and fresh deveined shrimp on wooden skewers for a winning combination, then drizzle a homemade chimichurri sauce on top featuring a blend of parsley, cilantro, garlic, oregano and diced Fresno peppers. Your taste buds will love how the beautiful herby flavor perfectly complements the proteins!

Why You’ll Love This Recipe

  • It offers a burst of fresh flavor. The vibrant chimichurri sauce adds a depth of flavor that elevates the grilled proteins to new heights!
  • It uses premium protein. This meal features Heinen’s CARE Certified sirloin and responsibly sources shrimp, so you can enjoy a delicious meal with peace of mind.
  • It impressive to serve. These colorful skewers drizzled with a vibrant green chimichurri sauce create a visually stunning display that’s sure to impress.

Steak and Shrimp Kabobs with Chimichurri Sauce

Steak and Shrimp Kabobs with Chimichurri Sauce

Cook time: 6min Prep time: 25min Total time: 31min

Servings: 8

Ingredients

For the Chimichurri

  • ½ cup fresh parsley, finely minced
  • 3 Tbsp. fresh cilantro, finely minced
  • 2 Tbsp. fresh oregano, finely minced
  • 1 garlic clove, finely minced
  • 1 Fresno pepper, seeded and finely minced
  • Juice of 1 lemon
  • 3 Tbsp. red wine vinegar
  • 1/3 cup Heinen's extra virgin olive oil
  • Salt and pepper, to taste

For the Kababs

  • 2 lbs. Heinen's fresh shrimp, peeled and deveined
  • 2 lbs. Heinen's CARE Certified sirloin steak, cut into 1-inch cubes

Instructions

  1. Preheat a grill or grill pan to high heat.
  2. In a large bowl, mix together all of the ingredients for the chimichurri and set aside. Any leftover can be stored covered in the refrigerator for up to 10 days.
  3. Soak some wooden skewers in water for 15-20 minutes.
  4. Skewer the protein, alternating the meat and shrimp until everything has been used.
  5. Place the skewers on a hot grill or grill pan for 3-3 ½ minutes per side or until grill marks have formed and the shrimp is finished cooking.
  6. Garnish with chimichurri sauce.

Steak and shrimp kebabs

 

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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