Chimichurri Steak Kabobs

Why You’ll Love Chimichurri Steak Kabobs Recipe

I enjoy how easy these kabobs are to prepare with simple, fresh ingredients. I like that the homemade chimichurri works as both a marinade and a flavorful coating for the vegetables, making every bite taste fresh and delicious. I appreciate that everything cooks together on the skewers, creating a complete meal with minimal cleanup. I also find this recipe perfect for entertaining since the colorful presentation always looks impressive.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 1 1/4 lb (567 g) steak, cut into 1-1 1/2 inch cubes
• 1/2 cup (30 g) fresh parsley leaves
• 1/2 cup (30 g) fresh cilantro leaves
• 4 cloves garlic
• 1/2 cup (120 ml) olive oil
• 1 tbsp (6 g) red chili flakes
• 1 medium zucchini, cut into 1-inch pieces
• 1 red onion, thickly sliced into chunks
• 1 red bell pepper, cut into 1-inch pieces
• 8-10 small baby potatoes (about 1 lb / 450 g)
• Salt and freshly ground black pepper, to taste
• 8 bamboo skewers, soaked in water for 30 minutes

Directions

1. I bring a pot of salted water to a boil and cook the baby potatoes for 10 to 12 minutes until they are just tender. I drain them and let them cool slightly.
2. I preheat my grill or grill pan over medium-high heat. If I’m using bamboo skewers, I soak them in water for at least 30 minutes to help prevent burning.
3. I cut the steak into 1 to 1½-inch cubes, season them lightly with salt and pepper, and place them in a large bowl.
4. I add the parsley, cilantro, garlic, olive oil, red chili flakes, and a pinch of salt to a food processor. I pulse everything until a thick chimichurri sauce forms.
5. I pour half of the chimichurri sauce over the steak and toss until every piece is evenly coated. I let it marinate while preparing the vegetables.
6. In another bowl, I combine the zucchini, red onion, red bell pepper, and boiled baby potatoes with the remaining chimichurri sauce and toss well.
7. I assemble the skewers by alternating steak cubes with zucchini, onion, bell pepper, and baby potatoes, leaving a little space between each ingredient.
8. I grill the kabobs for about 8 to 10 minutes per side, turning occasionally, until the steak reaches my preferred doneness and the vegetables are lightly charred.
9. I transfer the kabobs to a serving platter, drizzle them with extra fresh chimichurri if I like, and serve them hot.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Variations

I sometimes use sirloin, flank steak, or ribeye depending on what I have available, and each one delivers great flavor.

I like adding mushrooms, cherry tomatoes, or chunks of yellow squash for extra color and variety.

I occasionally replace the steak with chicken thighs or shrimp for a different but equally delicious version.

I adjust the amount of red chili flakes whenever I want the chimichurri to be milder or spicier.

I sometimes finish the grilled kabobs with a squeeze of fresh lemon juice for an extra burst of freshness.

Storage/Reheating

I store leftover kabobs in an airtight container in the refrigerator for up to 3 days. I keep any extra chimichurri sauce in a separate sealed container and refrigerate it for up to 5 days. When I’m ready to enjoy the leftovers, I reheat the kabobs in a skillet over medium heat, on a grill pan, or in a 350°F (175°C) oven until warmed through. I avoid microwaving for too long because the steak can become tough.

FAQs

What is the best cut of steak for kabobs?

I like using sirloin because it stays tender and flavorful, but flank steak and ribeye also work very well.

Can I prepare the kabobs ahead of time?

I often assemble the skewers several hours ahead and keep them refrigerated until I’m ready to grill.

How long should I marinate the steak?

I find that even 20 to 30 minutes adds great flavor, but marinating for up to 2 hours creates an even richer taste.

Can I cook these without an outdoor grill?

I frequently use a grill pan or broil the kabobs in the oven with excellent results.

Why should I parboil the potatoes first?

I parboil them so they become tender before grilling and finish cooking evenly with the other ingredients.

Do I need to soak bamboo skewers?

I always soak them for at least 30 minutes to reduce the chance of burning on the grill.

Can I make the chimichurri ahead of time?

I like preparing it a day in advance because the flavors become even more vibrant after resting in the refrigerator.

How do I know when the steak is done?

I cook the steak until it reaches my preferred level of doneness, turning the skewers occasionally for even cooking.

Can I freeze the leftovers?

I can freeze the cooked steak and vegetables for up to 2 months, although I prefer making fresh chimichurri after thawing for the best flavor.

What should I serve with Chimichurri Steak Kabobs?

I enjoy serving them with rice, grilled bread, roasted vegetables, fresh salad, or corn on the cob for a complete meal.

Conclusion

I always enjoy making these Chimichurri Steak Kabobs because they are packed with bold flavors, colorful vegetables, and perfectly grilled steak. The fresh chimichurri sauce ties everything together with its bright, herby taste, making every bite delicious. Whether I’m hosting a barbecue or preparing a simple family dinner, this recipe is one I can count on for a flavorful and satisfying meal.