Description

Juicy grilled steak, colorful vegetables, and a vibrant homemade chimichurri sauce come together in these flavorful kabobs. Perfect for cookouts or weeknight dinners, they’re fresh, satisfying, and easy to prepare.

Ingredients

1 1/4 lb (567 g) steak, cut into 1 to 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, cut into thick 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

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Instructions

Bring a pot of salted water to a boil and cook the baby potatoes for 10 to 12 minutes until just tender. Drain and let cool slightly.
Preheat a grill or grill pan over medium-high heat. Soak bamboo skewers in water for at least 30 minutes if using.
Season the steak cubes lightly with salt and black pepper and place them in a large bowl.
In a food processor, combine the parsley, cilantro, garlic, olive oil, red chili flakes, and a pinch of salt. Pulse until a thick chimichurri sauce forms.
Pour half of the chimichurri over the steak and toss to coat. Let marinate while preparing the vegetables.
In a separate bowl, toss the zucchini, red onion, bell pepper, and parboiled potatoes with the remaining chimichurri.
Thread the steak and vegetables alternately onto the skewers, leaving a little space between each piece.
Grill the kabobs for 8 to 10 minutes per side, turning occasionally, until the steak reaches your desired doneness and the vegetables are lightly charred.
Transfer to a serving platter, drizzle with additional fresh chimichurri if desired, and serve hot.

Notes

Sirloin, flank steak, or ribeye all work well for this recipe.

Add mushrooms, cherry tomatoes, or yellow squash for extra variety.

Chicken thighs or shrimp can be substituted for the steak.

Adjust the red chili flakes to make the chimichurri milder or spicier.

Finish with a squeeze of fresh lemon juice for extra brightness.

Store leftovers in the refrigerator for up to 3 days and extra chimichurri separately for up to 5 days.

Reheat gently in a skillet, grill pan, or 350°F (175°C) oven. Avoid prolonged microwaving to keep the steak tender.

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 6 g
Sodium: 420 mg
Fat: 41 g
Saturated Fat: 9 g
Unsaturated Fat: 30 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 95 mg