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Steak and Shrimp Kabobs with Chimichurri Sauce

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

Treat yourself to a quick and easy surf & turf meal any night of the week! Layer Heinen’s CARE Certified tender sirloin and fresh deveined shrimp on wooden skewers for a winning combination!

Don’t forget the topping! Drizzle this homemade chimichurri sauce blended with parsley, cilantro, garlic, oregano and diced Fresno peppers for a beautiful herby flavor that perfectly compliments the proteins!

Steak and Shrimp Kabobs with Chimichurri Sauce

Steak and Shrimp Kabobs with Chimichurri Sauce


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 of olive oil
  • Salt and pepper, to taste

For the Kebabs

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


  1. Preheat a grill or grill pan to high heat.
  2. In a large bowl, mix together all of the ingredients for the sauce 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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