Steak Kebabs with Chimichurri
I love this recipe because like I mentioned no marinating is needed. A good steak doesn’t need a marinade anyway but a lot of steak kebab/skewer recipes do call for a marinade but not these! Most of the flavor here comes from the chimichurri and it’s added after they’re cooked because we want to keep that chimichurri flavor super fresh and raw. If you haven’t had chimichurri you need to try it, I mean NEED. In the summer I make it a couple of times a month for grilled chicken and I absolutely love it here with the steak and veggies.
Ingredients You’ll Need for These Chimichurri Steak Kebabs
Sirloin steak (thicker cuts, about 1-inch thick) Red onion Grape tomatoes Zucchini Olive oil Kosher Salt and pepper Fresh Parsley Fresh Cilantro Dried oregano Garlic cloves Lemon juice and/or lime juice Red wine vinegar
How to Make These Steak Kebabs
Variations on This Recipe
Swap steak out for chicken breasts, and increase grill time by a few minutes until the center of chicken registers 165 internal temperature using a meat thermometer. Try a different cut of beef, like skirt steak, flank steak, ribeyes, etc. Use all parsley (omit cilantro and increase parsley to 3/4 cup or add some fresh oregano). Use all red wine vinegar, I just like the blend of the red wine vinegar and lemon two but in a pinch the lemon is optional. Add red pepper flakes to taste the chimichurri or a 1/2 of a seeded minced red chile if you like heat. Swap out the veggies for others you may have on hand such as bell peppers, mushrooms, parboiled baby Yukon potatoes, red potatoes, or sweet potatoes.
More Kebab Recipes to Try:
Greek Kebabs with Tzatziki Sauce Hawaiian Chicken Kebabs Marinated Steak Kebabs
