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!
Ready in: 30minutes
1 3/4lbs.Sirloin steak (thicker steaks),diced into 1-inch cubes
1largered onion,chopped into chunks
1lb.cherry tomatoes or grape tomatoes (look for larger ones)
2small zucchini,sliced 1/4-inch thick
Salt and freshly ground black pepper
Oil for brushing
1/2cup (packed)fresh parsley(no thick stems)
1/4cup (packed)fresh cilantro(no thick stems)
1 1/2Tbspred wine vinegar
1Tbspfresh lemon juice
1 1/2tspminced garlic(1 large clove)
If using wooden skewers make sure to soak in water at least 1 hour (I just soak overnight).
Preheat a grill over medium-high heat to about 400 degrees and clean grill grates.
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.
Grill kebabs for about 4 minutes per side or until center registers 145 degrees. Remove and let rest 3 minutes.
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.