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5 from 12 votes

Grilled Steak Kabobs with Cilantro Chimichurri

Prep Time15 mins
Cook Time10 mins
Marinade Time1 hr
Total Time25 mins
Course: Main Course
Cuisine: American
Author: Lorie Yarro


Kabobs and Marinade:

  • 2 lb steak (sirloin), cut in 1 ½ in. pieces
  • 2 garlic cloves, minced
  • 3 T olive oil
  • 3 T Worcestershire sauce
  • 2 T balsamic vinegar
  • ½ tsp crushed red pepper
  • ½ tsp fresh cracked pepper
  • ½ tsp sea salt


  • 1 c chopped cilantro
  • ¼ tsp red pepper flakes
  • c olive oil
  • 2 T red wine vinegar
  • ½ of a lemon juiced
  • 1 tsp oregano or 1 T fresh
  • ¼ tsp pepper
  • ¼ tsp salt
  • 2 garlic cloves, minced
  • 2 small zucchini, sliced into ½ inch thick pieces
  • 1 red onion, chopped into 1 inch pieces


  • 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/medium high. 
  • 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!