Name: Smoked Chimichurri Beef and Shrimp Skewers
Prep time: 2 h 30 min
Cook time: 2 h
Total time: 4 h
Yield: 4
Cuisine: Caribbean, Brazilian
Ingredients: 1 lb beef sirloin, cut into 1-inch cubes; 1 lb large shrimp (16-20 count), peeled and deveined with tails on; 2 tbsp olive oil; 3 limes, juiced (about 1/4 cup); 1 orange, juiced (about 1/2 cup); 4 garlic cloves, minced; 1 tsp ground allspice; 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 1 bunch fresh parsley, finely chopped; 1/2 bunch fresh cilantro, finely chopped; 3 garlic cloves, minced; 2 tbsp red wine vinegar; 1/2 cup olive oil; 1 tsp dried oregano; 1/2 tsp red pepper flakes; 1/2 tsp salt; Wooden or metal skewers; Optional: 12 clams for side serving, soaked and scrubbed

Description

Tender beef cubes and large shrimp are skewered and slow-smoked on an outdoor smoker, infused with Brazilian chimichurri and Caribbean allspice-citrus marinade. The tangy lime and smoky paprika create vibrant layers, making shrimp the star protein alongside juicy beef. Ideal for backyard gatherings with optional clams on the side.

Cultural Background

Chimichurri originates from Argentina and Uruguay as a fresh herb sauce for grilled meats but gained popularity in Brazilian churrascarias with cilantro variations and vibrant acidity. Caribbean influences draw from Jamaican jerk traditions featuring allspice and citrus marinades common in coastal seafood preparations across the islands. This fusion combines Brazilian grilling heritage with Caribbean smoky, tangy profiles for a modern surf-and-turf smoker dish.

Recipe Info

PREP TIME: 30 minutes plus 2 hours marinating
COOK TIME: 1.5-2 hours
TOTAL TIME: 4 hours
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

1 lb beef sirloin, cut into 1-inch cubes
1 lb large shrimp (16-20 count), peeled and deveined with tails on
2 tbsp olive oil
3 limes, juiced (about 1/4 cup)
1 orange, juiced (about 1/2 cup)
4 garlic cloves, minced
1 tsp ground allspice
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 bunch fresh parsley, finely chopped
1/2 bunch fresh cilantro, finely chopped
3 garlic cloves, minced
2 tbsp red wine vinegar
1/2 cup olive oil
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp salt
Wooden or metal skewers
Optional: 12 clams for side serving, soaked and scrubbed

Instructions

In a large bowl, whisk together 2 tbsp olive oil, lime juice, orange juice, 4 minced garlic cloves, allspice, smoked paprika, 1 tsp salt, and black pepper to create the Caribbean citrus marinade; add beef cubes and shrimp, toss to coat evenly, cover, and refrigerate for 2 hours.
Meanwhile, prepare the Brazilian chimichurri by combining chopped parsley, cilantro, 3 minced garlic cloves, red wine vinegar, 1/2 cup olive oil, oregano, red pepper flakes, and 1/2 tsp salt in a bowl or food processor; pulse or stir until well blended but still textured, then set aside at room temperature.
Preheat outdoor smoker to 225°F using fruit wood like apple or cherry for mild smoke flavor; soak wooden skewers in water for 30 minutes if using.
Thread marinated beef cubes and shrimp alternately onto skewers, leaving a small space between pieces for even cooking; reserve any leftover marinade for basting.
Place skewers on smoker grates and smoke for 1 hour, basting once with reserved marinade; add optional clams in a foil packet or on the side grate during the last 30 minutes if desired.
Continue smoking until beef reaches 135°F internal for medium-rare and shrimp turn bright pink and opaque (about 30-45 additional minutes total for shrimp); remove from smoker and let rest 5 minutes.
Drizzle generously with chimichurri sauce and serve hot with any clams on the side.

Tips

- Monitor shrimp closely after the first hour as they cook faster than beef to avoid overcooking and rubbery texture.
- Use a meat thermometer for beef to ensure juiciness without drying out during the low-and-slow smoke.
- Substitute cilantro-heavy chimichurri with more parsley for a traditional Argentine profile if preferred.

Nutrition

Calories: 520
Protein: 48g
Carbs: 8g
Fat: 32g