Easy Grilled Chimichurri Steak Kabobs Recipe

If you’re searching for the ultimate summer crowd-pleaser, look no further than these Easy Grilled Chimichurri Steak Kabobs. Juicy, melt-in-your-mouth steak meets a colorful lineup of bell peppers, all sizzling to perfection with the unbeatable zing of homemade chimichurri. Every skewer is a vibrant celebration of flavor, tenderness, and color—a dish that’s as fun to assemble as it is to share with your favorite people.

Easy Grilled Chimichurri Steak Kabobs Recipe - Recipe Image

Ingredients You’ll Need

This recipe leans on simple, top-quality ingredients that come together beautifully in every bite. Each component is carefully chosen to enhance taste, texture, and visual appeal, making these kabobs genuinely unforgettable.

  • Filet mignon (or top sirloin steak): Think juicy, fork-tender bites—these cuts ensure your kabobs are extra special, but sirloin is also a great value option.
  • Chimichurri sauce: Bold, herby, and a little tangy, this green magic infuses your steak with unmistakable Argentine flair.
  • Worcestershire sauce: Adds umami depth and a subtle savory punch.
  • Packed brown sugar: Just a touch rounds out the marinade with gentle sweetness and helps caramelize the grill marks.
  • Garlic powder: Delivers punchy flavor that penetrates every bite of steak.
  • Smoked paprika: A hint of smokiness brings a lovely warmth to the skewers.
  • Ground cumin: For earthy undertones that play beautifully off the chimichurri.
  • Kosher salt & fresh ground black pepper: Season to taste, always start with a little and adjust as you go.
  • Green bell pepper: Adds crunch and vibrant color to each skewer.
  • Red bell pepper: Slightly sweeter, it balances beautifully with the steak.
  • Yellow bell pepper: Sunshine on a stick, with mild flavor and a touch of sweetness.

How to Make Easy Grilled Chimichurri Steak Kabobs

Step 1: Marinate the Steak

The real secret to unforgettable Easy Grilled Chimichurri Steak Kabobs is giving that steak plenty of time to soak up the delicious marinade. In a big bowl or resealable plastic bag, combine the steak pieces with chimichurri sauce, Worcestershire, brown sugar, garlic powder, smoked paprika, cumin, and salt and pepper. Toss everything really well until each cube is lovingly coated. Cover it up and tuck it into the fridge for at least 2 hours—overnight is even better for deep, bold flavor.

Step 2: Prep and Skewer

Once the steak is beautifully marinated, it’s time for assembly. If you’re using wooden skewers, soak them in water for about 20 minutes—this prevents burning. Then, working one skewer at a time, alternate threading the juicy steak cubes with pieces of each colored bell pepper. Leave a couple of inches at the end for easy handling. Repeat until you’ve built a rainbow of kabobs (expect around 8-10 generous skewers).

Step 3: Bring Steak to Room Temperature

About 30 minutes before grilling, set the assembled kabobs out on the counter. Letting your steak come to room temperature helps guarantee the meat cooks evenly and the marinade flavors bloom even more. This little pause makes a noticeable difference down the line.

Step 4: Grill the Kabobs

Get your grill hot and ready! Preheat to 400°F (medium-high) and give those grates a quick oil. Carefully place your kabobs over the direct heat, close the lid, and grill for about 4-5 minutes, turning every so often. Watch for gorgeous grill marks and check for doneness—medium rare is deeply satisfying, but follow your preference. Use tongs to transfer the hot kabobs to a serving platter.

Step 5: Finish and Serve

To take these Easy Grilled Chimichurri Steak Kabobs over the top, brush on extra chimichurri right as they come off the grill. Let them rest for at least five minutes so the juices redistribute and every bite is luscious. Serve immediately, either right on the skewers or slid off onto plates—sizzle and color guaranteed!

How to Serve Easy Grilled Chimichurri Steak Kabobs

Easy Grilled Chimichurri Steak Kabobs Recipe - Recipe Image

Garnishes

Enhance every skewer with a final drizzle of fresh chimichurri, a sprinkle of flaky sea salt, and a handful of chopped parsley or cilantro. Lemon wedges on the side add a bright touch that wakes up every flavor. It’s the finishing touch that makes the kabobs look as spectacular as they taste.

Side Dishes

These kabobs are the life of any outdoor gathering, but they absolutely shine with the right sides. Try buttery grilled corn, fluffy herbed rice, or a crisp green salad. Crusty bread is also perfect for mopping up extra chimichurri, and grilled potatoes or a simple tomato salad keeps the meal vibrant and fresh.

Creative Ways to Present

For a party, lay the kabobs on a wooden board with small bowls of chimichurri for dipping. Or slide the steak and veggies off the skewers and pile them over a platter of arugula for a hearty, salad-style main course. Mini skewers are great for appetizers, offering guests quick, colorful bites they’ll rave about.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Easy Grilled Chimichurri Steak Kabobs, simply remove the meat and veggies from the skewers and store them in an airtight container in the fridge. They’ll stay fresh and tasty for up to 3 days—just be sure to save a little extra chimichurri for revitalizing the flavor when you serve them again.

Freezing

You can freeze the cooked steak and peppers (off the skewers) for up to 2 months. Let the kabobs cool completely, then transfer to a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating, and keep in mind that the veggies will soften a bit but the flavors remain fantastic.

Reheating

For best results, reheat the steak and veggies gently in a skillet over medium heat until just warmed through. A splash of olive oil and a quick toss revives everything. Avoid microwaving too long, as that can make the steak tough. Add a fresh drizzle of chimichurri for a just-grilled feel.

FAQs

Can I use a different cut of steak?

Absolutely! While filet mignon or top sirloin provide incredible tenderness, feel free to use ribeye, strip steak, or even a well-marbled flank steak. Just aim for even 1 ½-inch cubes so every piece cooks evenly on the kabobs.

Can I make Easy Grilled Chimichurri Steak Kabobs without a grill?

Definitely! You can use a grill pan on the stovetop or even cook the kabobs under your oven’s broiler. Watch closely and turn often for those delicious charred edges—just don’t walk away while they’re cooking!

How spicy is chimichurri sauce?

Traditional chimichurri is fresh and herby with only mild spice. If you love heat, feel free to add a pinch of red pepper flakes or a diced chili when making your sauce. The kabobs themselves are wonderfully balanced in flavor.

Can I marinate the kabobs for less than 2 hours?

You’ll get the best flavor with at least 2 hours of marinating, but if you’re short on time, even 30-60 minutes will still make the steak more flavorful than grilling it plain. The longer you wait, though, the more impressive the taste!

Can I make chimichurri sauce in advance?

Yes! Fresh chimichurri is wonderful when made ahead; in fact, it gets even better with a few hours (or up to a day) for the flavors to meld. Store it tightly covered in the fridge and bring it to room temperature before serving.

Final Thoughts

There’s something joyful about sharing skewers piled high with juicy steak and peppers, fresh from the grill. Easy Grilled Chimichurri Steak Kabobs are pure satisfaction for steak lovers and veggie fans alike. Gather some friends, fire up the grill, and let this dish steal the show at your next cookout—you’ll be craving these kabobs all summer long!

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Easy Grilled Chimichurri Steak Kabobs Recipe

Easy Grilled Chimichurri Steak Kabobs Recipe


  • Author: Ethan
  • Total Time: 2 hours 30 minutes
  • Yield: 810 kabobs 1x
  • Diet: Gluten Free

Description

These Easy Grilled Chimichurri Steak Kabobs are a flavorful and colorful dish perfect for a summer barbecue. Tender chunks of filet mignon are marinated in chimichurri sauce and spices, then grilled to juicy perfection with vibrant bell peppers.


Ingredients

Scale

For the Steak:

  • 3 lbs filet mignon (or top sirloin steak), cut into 1 ½-inch cubes
  • ½ cup Chimichurri Sauce, plus more for finishing
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Kosher salt & fresh ground black pepper, to taste

For the Kabobs:

  • 1 large green bell pepper, deseeded & cut into 1-inch pieces
  • 1 large red bell pepper, deseeded & cut into 1-inch pieces
  • 1 large yellow bell pepper, deseeded & cut into 1-inch pieces

Instructions

  1. Marinate the steak: In a large resealable plastic bag or large bowl, combine the steak, chimichurri sauce, Worcestershire sauce, brown sugar, garlic powder, smoked paprika, cumin, salt, and pepper. Marinate for at least 2 hours or overnight.
  2. Assemble kabobs on a skewer: Thread marinated meat and bell peppers onto skewers.
  3. Cook the steak: Grill kabobs over medium-high heat for 4-5 minutes per side or to desired doneness.
  4. Serve: Brush with more chimichurri sauce and let rest before serving.

Notes

  • Soak wooden skewers in water before use to prevent burning.
  • Allow steak to come to room temperature before grilling for even cooking.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Argentinian

Nutrition

  • Serving Size: 1 kabob
  • Calories: 320
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: Grilled Chimichurri Steak Kabobs, BBQ, Summer, Easy Recipes

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