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Steak and Shrimp Kebabs with Chimichurri Sauce

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

Treat Dad to a quick and easy surf & turf meal this Father’s Day! Layer Heinen’s CARE Certified tender sirloin and fresh deveined shrimp on a wooden skewer for a winning combination!

Don’t forget the topping! Drizzle this homemade chimichurri sauce blended with parsley, cilantro and finely minced garlic, oregano and diced Fresno peppers for beautiful herb flavor.

Shrimp and steak kebabs
Steak and Shrimp Kebabs with Chimichurri Sauce
Cook time:
6min
Prep time:
25min
Total time:
31min

Servings:
8

Ingredients

For the Sauce

  • ½ cup fresh parsley, finely minced
  • 3 Tbsps. fresh cilantro, finely minced
  • 2 Tbsps. 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

Instructions

  1. Preheat the grill 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 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

 

Products from the Recipe

Chef Billy Parisi headshot
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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