Chimichurri Steak Kebobs that are great and easy to make for grilling and your next summer BBQ.
Summertime is defined by fun in the sun, friends, and tons and TONS of grilled food like these Grilled Steak Kabobs with a Homemade Chimichurri Sauce. Kabobs are honestly one of my favorite dishes to grill all summer long because you can marinate the meat ahead of time. It’s a fan favorite that all of my friends go crazy for. I mean, who doesn’t love meat on a stick with a bomb sauce to go with it?
These Steak Kabobs truly embody what summer is all about. Easy cooking so that you can enjoy more time with friends and family. I personally love that you can marinate this grilled steak the night before and even build the steak skewers to save you some time. You can even make the fresh chimichurri salsa the night before as well. Your prep work is a breeze and all you have to do is fire up the grill!
Now when making steak kabobs, I love using metal skewers. I find them to be more economical since you can reuse them time and time again, thus reducing the waste that you produce. I also like that you can put more pieces of steak onto each skewer. I found these particular metal skewers online, but you can pretty much find them anywhere especially while grilling season is in full swing! However, if you’re opting to use a wooden skewer, then I highly suggest that you soak the wooden skewers for at least 30mins to an hour. You want to make sure that your wooden skewers won’t catch fire on the grill.
Warning alert- this chimichurri sauce goes great on EVERYTHING! I keep this sauce handy all summer long since I drizzle it on grilled chicken, steak, fish, and even veggies. The fresh herbs and citrus capture the summer vibes in every bite. No wonder this sauce is truly addictive and the guest of honor at any summer gathering! Best of all, this sauce comes together in 5 minutes or less. I’m serious… I even timed myself doing this in an old video! With a chimichurri sauce that’s so easy to make, you really can’t complain.
Like always, here’s a few things to keep in mind whenever you’re making Grilled Steak Kabobs—
- Make sure that you cut your steak roughly the same size so that all of the pieces cook evenly. The worst thing is when you have some pieces that are overcooked and others that are under cooked all on the same skewer
- Feel free to make your chimichurri sauce ahead of time, but no more than 3 days. It’s totally normal for your chimichurri to change color depending on whether it’s cold or at room temperature. I highly suggest storing your chimichurri sauce in a glass container like a mason jar
- Before grilling your steak kabobs, make sure that your grill is up to temperature and HOT-HOT-HOT! When grilling steak, you want to cook them at a high temperature so that you can seal in flavor, lock in texture, and avoid the steak from sweating and, thus getting tough
If you’d like to see a step-by-step video on How to Make Grilled Steak Kabobs with Chimichurri Sauce, please visit my YouTube Channel- Chef Zee Cooks!
- Ingredients: Steak
- 2lbs Hunger Steak
- 1 Lime
- Kosher Salt
- Black Pepper
- ¼ tsp Cumin
- ½ tsp Orégano
- 4 Garlic Cloves Mashed
- Olive Oil
- Ingredients: Chimichurri
- ½ cup Parsley
- ½ cup Cilantro
- ¼ cup Red Wine Vinegar
- ½ cup Olive Oil
- 1 Lemon
- Zest of ½ Lemon
- 1 Shallot or White Onion
- ½ head of Garlic
- 1 tsp Red Chili Flakes (optional)
- Kosher Salt
- Black Pepper
- In a food processor or blender, add parsley, cilantro, shallots, garlic, salt, pepper, red pepper flakes, lemon zest, and lemon juice. Blend until everything is well combined. You can choose to have a fully blended sauce or chunky sauce-- the option is up to you.
- After you’ve blended the fresh ingredients, remove and place into a bowl. Then add red wine vinegar and olive oil. Mix together and taste. Feel free to adjust seasoning to your liking and set aside
- In a large mixing bowl, season cubed steak with freshly mashed garlic, Dominican or regular orégano, cumin, kosher salt, black pepper, fresh lime juice and olive oil. Mix everything until it’s well combined. Set aside and let it marinate for at least 20 minutes or even overnight
- After the steak has finished marinating, build skewers making sure not to overcrowd each kabob with too much meat. If you’re using wooden skewers, don’t forget to soak them beforehand.
- In a preheated 450F grill, add kabobs to the grill and cook for 4 minutes on each side. Afterwards, remove steak kabobs from the grill and let them rest for about 3 minutes before dressing with chimichurri sauce and serving