These Grilled Surf & Turf Skewers combine juicy, tender steak with succulent shrimp and colorful grilled vegetables, all finished with a bright, herby chimichurri. The smoky char from the grill pairs beautifully with the fresh garlic, parsley, lemon, and olive oil in the sauce. They’re a delicious high-protein, low-carb meal that feels special enough for entertaining but is easy enough for a weeknight.
Can This Grilled Surf & Turf Skewers with Chimichurri Support Weight Loss Goals?
Yes, this recipe can fit well into a weight-conscious eating pattern because it provides substantial protein from lean beef and shrimp while keeping carbohydrates relatively low. Protein can help make meals more satisfying, while the vegetables add volume and fiber. Keeping portions of chimichurri and added oil reasonable can help manage overall calories without sacrificing flavor.
Does Grilled Surf & Turf Skewers with Chimichurri Fit a High-Protein Lifestyle?
Absolutely. The combination of lean steak and shrimp makes these skewers naturally rich in protein.
The vegetables provide fiber and micronutrients while keeping the meal relatively low in carbohydrates.
With approximately 50+ grams of protein per serving, they’re particularly suitable for a high-protein meal plan.
The net carbs remain modest because the recipe contains no bread, pasta, rice, or sugary marinade.
Why This Recipe Is Special
- High-protein: Steak and shrimp provide two satisfying protein sources in one meal.
- Low-carb: Grilled vegetables replace traditional carb-heavy sides.
- Fresh & flavorful: Homemade chimichurri adds brightness without a heavy sauce.
- Quick & impressive: Skewers cook quickly and look beautiful straight from the grill.
- Keto-friendly: With suitable portioning, the recipe can fit a low-carb or keto-style meal plan.
My Personal Experience
- The steak and shrimp combination is fantastic.
The beef brings a rich, savory flavor while the shrimp stays tender and slightly sweet. - The chimichurri makes the dish.
Its fresh herbs, garlic, lemon, and olive oil cut through the richness beautifully. - The vegetables add great texture.
Peppers, zucchini, and onion become lightly charred while retaining some bite. - It feels like a restaurant meal at home.
Threading everything onto skewers makes an ordinary dinner look colorful and special.
Perfect For
These skewers are ideal for summer grilling, easy weeknight dinners, weekend cookouts, high-protein meal prep, low-carb meal plans, and casual entertaining. They’re especially good when you want something lighter than a traditional steak dinner without giving up that satisfying grilled flavor.
Why You’ll Love This Recipe
- Two proteins in every bite: Steak and shrimp make the skewers especially satisfying.
- Fresh homemade chimichurri: The vibrant herb sauce instantly elevates the grilled ingredients.
- Minimal carbs: There’s no breading, pasta, or sugary glaze.
- Fast cooking: Small pieces of beef and shrimp cook much faster than whole steaks or large seafood portions.
- Colorful and customizable: You can easily swap or add your favorite grill-friendly vegetables.
Common Mistakes to Avoid
- Overcooking the shrimp — Remove them as soon as they turn opaque and curl into a loose “C” shape.
- Cutting the steak too large — Uniform 1-inch pieces help the beef cook evenly alongside the shrimp.
- Using too much chimichurri before grilling — Excess oil can cause flare-ups; brush or drizzle it on after cooking.
- Crowding the skewers — Leave tiny spaces between ingredients so heat can circulate and create better browning.
Required Equipment
- Grill or grill pan — Provides the high heat needed for attractive char marks.
- Wooden or metal skewers — Keeps the steak, shrimp, and vegetables together for easy grilling.
- Sharp chef’s knife — Makes uniform cuts for more even cooking.
- Mixing bowl — Provides plenty of room for preparing the chimichurri.
- Instant-read thermometer — Helps prevent over- or undercooking the steak.
Storage Instructions
Transfer cooled leftovers to an airtight glass or BPA-free food-storage container and refrigerate within 2 hours of cooking. They’ll stay fresh for about 3 days in the refrigerator while remaining a convenient high-protein option.
For longer storage, remove the shrimp and steak from the skewers if possible and freeze in an airtight freezer container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating. Chimichurri is best stored separately in a sealed jar and refrigerated for up to 4 days.
Recipe Details
- Preparation Time: 20 minutes
- Cooking Time: 8–10 minutes
- Total Time: 30 minutes
- Servings: 4
- Best Season: Summer
- Total Calories: Approximately 500 calories per serving
📝 Ingredients
For the skewers
- 1 lb (450 g) sirloin steak, cut into 1-inch cubes
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 medium zucchini, cut into thick half-moons
- 1 red bell pepper, cut into 1-inch pieces
- ½ red onion, cut into chunks
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For the chimichurri
- ½ cup fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 1½ tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- ¼ tsp red pepper flakes
- ¼ tsp salt
- Black pepper to taste
Note: If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.
Directions
- Prepare the chimichurri: Combine parsley, cilantro, garlic, olive oil, lemon juice, vinegar, red pepper flakes, salt, and black pepper. Stir well and let it sit for 10–15 minutes so the flavors develop.
- Preheat the grill: Heat your grill to medium-high, about 400–450°F (200–230°C). Clean and lightly oil the grates.
- Season the proteins: Toss the steak and shrimp separately with a little olive oil, paprika, garlic powder, salt, and pepper. Keep the shrimp chilled until ready to assemble.
- Build the skewers: Thread steak, shrimp, zucchini, bell pepper, and onion onto the skewers, alternating the ingredients. Keep the pieces relatively uniform for even cooking.
- Grill the steak and vegetables: Place the skewers on the hot grill and cook for approximately 3–4 minutes, turning occasionally. Look for browned edges and light grill marks.
- Cook the shrimp carefully: Continue grilling until the shrimp become opaque, pink, and firm, usually another 2–3 minutes depending on size. Avoid overcooking.
- Check the steak: For food safety, use an instant-read thermometer and cook the beef to your preferred doneness while following applicable food-safety guidance.
- Rest briefly: Remove the skewers from the grill and let them rest for 3–5 minutes. This helps the steak retain its juices.
- Finish with chimichurri: Spoon the fresh chimichurri generously over the hot skewers immediately before serving.
High-protein tip: Serve the skewers with a large green salad, grilled vegetables, or cauliflower rice rather than a carb-heavy side if you want to keep the meal particularly protein-focused and low-carb.
Nutrition Facts (Per Serving – Approximate)
- Calories: 500 kcal
- Fat: 27 g
- Cholesterol: 240 mg
- Sodium: 850 mg
- Potassium: 850 mg
- Total Carbohydrates: 10 g
- Fiber: 3 g
- Net Carbs: 7 g
- Sugars: 5 g
- Protein: 55 g
- Calcium: 95 mg
Nutrition values are approximate and can vary depending on the steak cut, shrimp size, vegetables, and exact amount of chimichurri used.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet over medium-low heat or microwave in short intervals to avoid drying the shrimp.
- Allergy: Shrimp is a shellfish allergen. Check ingredient labels if using packaged seasonings or sauces.
- Flavor boost: Add extra lemon zest, fresh mint, or a pinch of red pepper flakes to the chimichurri.
- Meal prep: Store the chimichurri separately and add it after reheating for the freshest flavor.
Frequently Asked Questions
1. Can I use chicken instead of steak?
Yes, chicken can replace the steak, but cook it thoroughly to 165°F (74°C).
2. Can I make these skewers without a grill?
Yes, cook them under a hot broiler or in a grill pan, turning regularly for even browning.
3. Can I prepare the skewers ahead of time?
Yes, assemble and refrigerate them for several hours before grilling.
4. How do I prevent shrimp from becoming rubbery?
Cook the shrimp only until opaque and firm, then remove them promptly from the heat.
5. Are these skewers keto-friendly?
They can fit a keto-style meal plan because they contain approximately 7 g net carbs per serving, primarily from the vegetables and chimichurri.
6. Can I use frozen shrimp?
Yes, thaw them completely and pat them very dry before seasoning and grilling.
