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These Grilled Steak Kabobs with Cilantro Chimichurri include a simple marinade and are smothered with an easy but delicious chimichurri sauce. Enjoy this healthy and hearty recipe with a nice relaxing seat on the patio! Plenty of fresh veggies and juicy meat to go around!
We love a good grilled steak and always enjoy these amazing grilled steak kabobs. Juicy sirloin steak pieces with veggies and topped with a rich and flavorful chimichurri, this one is a keeper!
Fire up the grill because it’s gonna be a good dinner tonight!
Why You Will Love These Grilled Steak Kabobs:
- They are so simple to make.
- Easy to prep in advance to save time later.
- The chimichurri seals the deal!
You can pop these Grilled Chicken Drumsticks or my favorite Mediterranean Grilled Chicken on the grill too for a perfect party!
Not up for grilling tonight? These Air Fryer Steak Bites with Lemon Garlic Butter, Cilantro Lime Flat Iron Steak Fajitas and this Parmesan Crusted Steak and Potato Sheet Pan Dinner are also great options!
What Cut of Beef is best for Grilled Steak Kabobs?
I used a nice cut of sirloin that was fairly thick and cut it into larger 1 1/2 inch pieces. Sirloin works really well and is more budget friendly than other cuts of meat. I have read that filet mignon is great for steak kabobs as well as other cuts.
If you use a sirloin or strip, you are likely to have less fat since they are leaner cuts and therefore the kabobs will be meatier. No one wants to get a big chunk of steak that has only a tiny bite of meat on it!
I highly suggest selecting a piece of steak that is thicker versus thin. This will allow the cook time of veggies and steak to be fairly even.
How long do I need to marinade these Grilled Steak Kabobs?
Base marinating time on the time you have! Seriously, if you only have 15 minutes, thats more than nothing. I like to marinate my grilled steak kabobs for at least an hour or two but have also let them sit for less time and still have found them to be delicious.
This marinade is so so good and I often use it for other meats on the grill.
Recipe Ingredients:
For the Steak and Marinade:
- Steak: I used a thick cut sirloin.
- Garlic: Minced–you can freshly mince it or use the refrigerated kind.
- Olive Oil
- Worcestershire Sauce: This is one of my very favorite sauces in the world. If a steak marinade includes it, it is the BEST already!
- Balsamic Vinegar
- Crushed Red Pepper
- Sea Salt and Cracked Pepper
For the Cilantro Chimichurri:
- Cilantro: I only suggest using fresh for this. I know you can get it in squeeze tubes and freeze dried, but I would not opt for either. Fresh is best here.
- Crushed Red Pepper: Adjust this based on desired amount of heat and spice you like.
- Olive Oil
- Red Wine Vinegar
- Lemon Juice
- Oregano: Fresh or dried will work. I have included the appropriate measurements for both options.
- Garlic
- Sea Salt and Cracked Pepper
Recipe Tips
- Try not to over stuff your kababs and spread out the ingredients on each skewer. If the meat and veggies are too tight or bunched together, they will not cook evenly.
- Turn your kabobs regularly. The steak can cook pretty quickly on each side depending on your grill. You don’t want to overcook the steak so turning the kabobs a quarter turn every couple of minutes will allow them to cook up nicely.
- The chimichurri can be made two ways. You can toss everything in this food processor and process until a sauce. This will make the sauce a bit more creamy looking and can thin it out just slightly. You may need to adjust the amount of olive oil you add for this version if you like it thicker. The other option is just to chop the cilantro and whisk it all together. This will make your sauce look more like a traditional chimichurri and look oil based. Either option is fine, just know the two will look different.
- I don’t marinate the veggies. I typically toss them in a bit of olive oil and add a dash of garlic powder, salt and pepper. You are more than welcome to add some marinade to your veggies though! I find they are crispier if I don’t and that how I like mine.
Recipes to Pair With Your Steak:
- Street Corn with Garlic Feta Butter
- Simple Pasta Salad with Lemon Garlic Grilled Zucchini
- Instant Pot Mac and Cheese
- 3 Bean Cowboy Caviar
- Easy Cheesy Zucchini Tots
- Tomato Basil Pasta Salad
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Grilled Steak Kabobs with Cilantro Chimichurri
Ingredients
Kabobs and Marinade:
- 2 lb steak (sirloin), cut in 1 1/2 in. pieces
- 2 garlic cloves, minced
- 3 T olive oil
- 3 T Worcestershire sauce
- 2 T balsamic vinegar
- 1/2 tsp crushed red pepper
- 1/2 tsp fresh cracked pepper
- 1/2 tsp sea salt
- 2 small zucchini, sliced into 1/2 inch thick pieces
- 1 red onion, chopped into 1 inch pieces
Chimichurri
- 1 c chopped cilantro
- 1/4 tsp red pepper flakes
- 1/3 c olive oil
- 2 T red wine vinegar
- 1/2 of a lemon, juiced
- 1 tsp oregano, or 1 T fresh
- 1/4 tsp pepper
- 1/4 tsp salt
- 2 garlic cloves, minced
Instructions
- Whisk the marinade ingredients together(olive oil, balsamic, Worcestershire sauce, minced garlic, red pepper, sea salt, cracked pepper). Toss with cut up steak and store in a bowl or ziplock bag. Refrigerate for 15 minutes to several hours.
- After marinated meat is ready, preheat your grill to medium-high heat.
- Thread meat and veggies onto skewers, making sure to leave a bit of space and not cramming all the ingredients together. When grill is preheated, place skewers on the grill and cook. Turn every several minutes allowing to cook evenly on each side. (rotate every 2-3 minutes) Cook time will vary but about 10-12 minutes should be roughly enough based on how you like your steak cooked.
- Remove from the grill and allow to sit for several minutes.
- While meat is sitting, whisk together chimichurri ingredients or pulse them in the food processor. Spoon chimichurri over kababs and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been using this recipe for awhile now. The marinate is awesome and so is the chimichurri sauce. It is always a great hit!!
So happy to hear it! One of our favorites as well. Thanks Aunusha!
We grill all year long, but this is still my favorite part of the year because of recipes like this! I can’t wait to throw these on the grill and enjoy a nice evening outside.
Same–we just did last night and it was so relaxing!
I love chimmichurri it is such a perfect accent to any steak 🙂 But i have never had a chimmichurri’d kabob, these look so mouth wateringly delicious !
Oh yea, I mean chimichurri is amazing on anything in my opinion, but extra delish on these kabobs!
I love that there’s such a flavorful marinade for this AND a delicious chimichurri! It’s like layers upon layers of flavor here. These look delicious, healthy, and hearty!
Well said, Jenni–that’s exactly what it is!!!