Description
A delightful combination of steak and succulent shrimp grilled to perfection, served with a vibrant chimichurri sauce.
Ingredients
Scale
- 1 pound steak (sirloin or ribeye)
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup fresh parsley, chopped (for chimichurri)
- 2 cloves garlic, minced (for chimichurri)
- 1/4 cup red wine vinegar (for chimichurri)
- 1/2 cup olive oil (for chimichurri)
- 1/2 teaspoon red pepper flakes (for chimichurri)
- Salt and pepper, to taste (for chimichurri)
Instructions
- Preheat your grill to medium-high heat.
- Whisk together the olive oil, garlic powder, paprika, salt, and pepper in a bowl.
- Toss in the steak and shrimp until they’re well coated.
- Thread the steak and shrimp onto skewers, alternating between the two.
- Grill the skewers for about 3-4 minutes on each side.
- Combine the parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a separate bowl for the chimichurri sauce.
- Serve your kebabs drizzled with the chimichurri sauce.
Notes
For deeper flavor, marinate the steak for at least an hour or overnight. Use wooden skewers that have been soaked in water to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 500
- Sugar: 1g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg