Steak Kebabs with Chimichurri

April 26, 2018

Steak Kebabs with Chimichurri are the perfect flavorful food to welcome the warmer weather with! No marinating is required for these, rather you just grill the steak and veggies with a little oil and salt and pepper then afterward you finish them off with plenty of this bright and super herby chimichurri sauce. It’s a match meant to be and they’ll win the crowd over!

steak kebabs on platter with chimichurri

Steak Kebabs with Chimichurri

I love this recipe because like I mentioned no marinating is needed. A good steak really doesn’t need a marinade anyway but a lot of steak kebab/skewer recipes do call for a marinade but not these!

Most of the flavor here comes from the chimichurri and it’s added after they’re cooked, because we want to keep that chimichurri flavor super fresh and raw. If you haven’t had chimichurri you need to try it, I mean NEED. In the summer I make it a couple times a month for grilled chicken and I absolutely love it here with the steak and veggies.

Ingredients You’ll Need for These Steak Kebabs

  • Sirlon steak (thicker cuts, about 1-inch thick)
  • Red onion
  • Grape tomatoes
  • Zucchini
  • Olive oil
  • Salt and pepper
  • Fresh Parsley
  • Fresh Cilantro
  • Dried oregano
  • Garlic
  • Lemon juice
  • Red wine vinegar

steak kebabs with chimichurri

How to Make These Steak Kebabs

  1. Cut the steak into bite size pieces, about 1-inch to 1 1/4-inches.
  2. Dice the red onion and slice the zucchini.
    diced steak zucchini red onions for steak kebabs with chumichurri
  3. Preheat grill to approx. 400 degrees.
  4. While grill preheats thread the steak and veggies alternating onto skewers, brush very lightly with oil (I also like to brush grill grates for less sticking, which is optional).steak tomatoes zucchini on skewers before grilling
  5. Grill the kebabs about 4 minutes per side for about medium doneness.steak kebabs on grill
  6. Meanwhile prepare chimichurri sauce by mixing together all of the ingredients listed.
  7. Serve kebabs warm with plenty of chimichurri sauce. Easy enough right? The only tedious part is the threading, and please be careful not to poke a finger!steak kebabs with chimichurri

Variations on This Recipe

  • Swap steak out for chicken breasts, increase grill time by a few minutes until center of chicken registers 165.
  • Use all parsley (omit cilantro and increase parsley to 3/4 cup).
  • Use all red wine vinegar, I just like the blend of the red wine vinegar and lemon two but in a pinch the lemon is optional.
  • Add red pepper flakes to taste to the chimichurri or a 1/2 of a seeded minced red chile if you like heat.
  • Swap out the veggies for others you may have on hand such as bell peppers, mushrooms, or par boiled baby yukon potatoes, red potatoes or sweet potatoes.

More Kebab Recipes to Try:

Steak Kebabs with Chimichurri

4.84 from 6 votes

No marinating is required for these delicious steak and veggies kebabs, instead you get lots of fresh flavor from the bright chimichurri that's spread over kebabs after grilling. This is a perfect recipe for spring or summer. The whole family will love these!

Servings: 5
Prep Time 22 minutes
Cook Time 8 minutes
Total Time 30 minutes

Ingredients

  • 1 3/4 lbs. Sirloin steak (thicker steaks), diced into 1-inch cubes
  • 1 large red onion, chopped into chunks
  • 1 lb. cherry tomatoes or grape tomatoes (look for larger ones)
  • 2 small zucchini, sliced 1/4-inch thick
  • Salt and freshly ground black pepper
  • Oil for brushing

Chimichurri

  • 1/3 cup olive oil
  • 1/2 cup (packed) fresh parsley (no thick stems)
  • 1/4 cup (packed) fresh cilantro (no thick stems)
  • 1 tsp dried oregano
  • 1 1/2 Tbsp red wine vinegar
  • 1 Tbsp fresh lemon juice
  • 1 1/2 tsp minced garlic (1 large clove)

Instructions

  1. If using wooden skewers make sure to soak in water at least 1 hour (I just soak overnight).

  2. Preheat a grill over medium-high heat to about 400 degrees and clean grill grates.

  3. Thread steak, red onions, tomatoes and zucchini onto skewers brush very lightly with olive oil (you'll only need a about 1 Tbsp) and season with salt and pepper to taste.

  4. Grill kebabs for about 4 minutes per side or until center registers 145 degrees. Remove and let rest 3 minutes.

  5. While kebabs are grilling make chimicurri, in a mixing bowl whisk together olive oil, parsley, cilantro, oregano, red wine vinegar, lemon juice, garlic and season with salt and pepper to taste.

  6. Spoon chimichurri over kebabs and serve warm.

  7. Recipe source: Cooking Classy

Nutrition Facts
Steak Kebabs with Chimichurri
Amount Per Serving
Calories 402 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Cholesterol 96mg32%
Sodium 113mg5%
Potassium 1072mg31%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 7g8%
Protein 27g54%
Vitamin A 1160IU23%
Vitamin C 49.1mg60%
Calcium 93mg9%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Argentine
Keyword: Chimichurri, Steak Kebabs
Author: Jaclyn

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

12 Comments

  • Wendy Benoit

    I made these for a memorial day weekend bbq and they were delicious but my zucchini was undercooked while the meat was medium term. I think next time I’ll just separate them into different skewers, meal alone and veggies in another tray, since I believe the tomatoes will cook a lot faster than the onion/zucchini will.

  • Tracy

    I made this tonight for my Mother’s birthday. She loves steak and eats it often so I wanted something different and she could not stop talking about how much she loved all the flavors! Thanks so much!

  • Laura

    I made this for dinner Sunday night. It was so delicious that my planned leftovers for Monday lunch all disappeared! The chimichurri sauce really takes the kebabs to the next level. Your recipes are so creative and your photos are so incredibly gorgeous I can’t believe you didn’t have a previous career as a food stylist. (you easily could!) Thank you so much!

  • zouhair fiorino najjar

    Hi..As Usual always very scrumptious recipes..proud to post to my social media accounts…Unfortunately ,Unable to post to my Twitter.. Please advise if possible

  • Joanne

    Do you need to chop the parsley and cilantro before measuring the amounts? I love all you recipes and look forward to trying this one.

    • Jaclyn

      Jaclyn Bell

      No you’ll chop after measuring but you do want to pack it in and get rid of those thicker stems first. I’m so glad you’ve enjoyed my recipes Joanne, hope you love this one too!

  • 2pots2cook

    I make something similar but chimichurri really upgrades it all! Thank you for the idea!