Keep Calm and Grill On: Surf & Turf Skewers with Chimichurri Sauce, Grilled Mexican Street Corn & Mini S’more Pies

May 22, 2020

Author: KatieChin

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Hi Cooped Up Cooking with Katie Fans!  Here are the 3 recipes for today’s show at 3pm PST  –   Follow me here on Facebook or IG to tune-in!!

Surf & Turf Skewers with Chimichurri Sauce


  • 1 pound ribeye steak (or your preferred cut)
  • 1 pound raw 31/40 shrimp peeled & deveined with tail on
  • 1 zucchini rinsed
  • 8 ounces white mushrooms tops cleaned
  • 1 pint grape tomatoes rinsed
  • 1 red onion
  • Olive oil
  • Salt and pepper
  • Fresh parsley finely chopped

Chimichurri Sauce:

  • 1 cup (25 g) packed fresh Italian parsley
  • 1/3 cup red wine vinegar
  • 4 Tablespoons roughly chopped fresh cilantro leaves
  • 2 garlic cloves
  • 1/2 teaspoon dried crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 cup Extra Virgin Olive Oil


Make the sauce:   Place all the ingredients except the EVOO in a food processor and puree.  Slowly drizzle in the EVOO.  Transfer to a bowl.  Cover and let stand.

Preheat grill to medium-high heat.

Trim fat from steak, if needed, and cut into 1-inch cubes. Cut zucchini in half lengthwise. Remove ends and cut into 1/2-inch slices. Cut mushrooms into half lengthwise.  Cut red onion into cubes.
Brush the kabobs with olive oil and season with salt and pepper.
Place kabobs, seasoned side down on your hot grill.  Cook for 4-5 minutes per side. Shrimp will be pink, steaks caramelized, and veggies tender. Remove to a platter.  Drizzle the chimichurri sauce over the skewers.  Garnish with parsley and serve immediately.

Grilled Mexican Corn


  • 8 ears corn
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup crumbled cotija cheese, divided
  • ½ cup mayo
  • ½ cup sour cream
  • ½ cup cilantro leaves, minced, plus more for garnish
  • 2 teaspoons lime zest
  • 1 teaspoon ancho chili powder
  • Lime wedges, for serving

Light a grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper.

In a small bowl, stir together ⅔ cup of the cojita cheese with the mayo, sour cream, cilantro, lime zest and chile powder to combine.

Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes.

Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter. Garnish each cob with a sprinkle of the remaining ⅓ cup of cheese and more cilantro, then serve with lime wedges.

Mini S’more Pies

  • 1 small box chocolate pudding, approximately 3.5 ounces
  • 2 cups half-and-half
  • 6 miniature graham cracker pie crusts
  • 1 bag miniature marshmallows
  • 6 snack-sized milk chocolate bars
Combine pudding mix and half-and-half in medium size bowl and whisk until well blended. Place in refrigerator and allow it to set (about 20-30 minutes).
Spoon pudding into pie shells and top with miniature marshmallows. Place pies on cookie sheet and place in oven and set oven to broil. Broil until tops of marshmallows begin to brown. Remove from oven.
Break chocolate bars in half and place two halves on top of each pie. Place back in the oven and broil until chocolate bars are soft.