Grilled Chimichurri Steak Kabobs

There’s nothing like the sizzle of steak hitting a hot grill especially when it’s paired with the bright, herby punch of chimichurri sauce. These Grilled Chimichurri Steak Kabobs are my go-to summer dinner, the kind of meal that makes everyone gather around the grill, drinks in hand, waiting impatiently for the first bite. I’ve been making them for years, tweaking the recipe until the steak is perfectly juicy, the potatoes tender, and the chimichurri so good you’ll want to drizzle it on everything. Trust me, once you try these kabobs, they’ll become a staple in your grilling rotation too.

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Why You’ll Love These Grilled Chimichurri Steak Kabobs

Okay, let me gush about these kabobs for a second because they’re seriously that good. Here’s why they’ll become your new grill obsession:

• Bold flavors: That chimichurri? It’s like a fireworks show for your taste buds garlicky, herby, and just tangy enough to make the steak sing.
• Easy peasy: No fancy techniques here. Just cube, skewer, and grill. Even the potatoes get a head start with a quick par-boil (no underdone spuds on my watch!).
• Fast: From prep to plate in 30 minutes flat. Perfect for those “I forgot to plan dinner” nights.
• Crowd-pleaser: Serve these at a cookout and watch them disappear. Pro tip: Make extra chimichurri people will beg for the recipe.

Honestly, the hardest part? Waiting for them to come off the grill without sneaking a bite.

Ingredients for Grilled Chimichurri Steak Kabobs

Here’s what you’ll need to make these flavor-packed kabobs and trust me, quality matters here! I’ve learned the hard way that shortcuts with chimichurri or steak just don’t pay off. Grab these ingredients, and you’re halfway to grill heaven:

• 16 oz top sirloin steak: Cut into 1-inch cubes (look for good marbling it keeps the steak juicy). Flank steak works too, but slice against the grain.
• 18–24 baby potatoes: About 1-inch diameter (I use Yukon Golds they hold their shape). No bigger, or they won’t cook evenly with the steak!
• 1 medium red bell pepper: Chopped into 1-inch pieces (the charred edges are my favorite part).
• 1 small red onion: Cut into 1-inch chunks (they sweeten up beautifully on the grill).
• Kosher salt & black pepper: For seasoning the steak—don’t skimp! I use a full teaspoon of salt for the whole batch.
• 1 cup chimichurri sauce: Homemade is best (I’ll share my secret recipe later), but a good store-bought works in a pinch. Just avoid the overly vinegary ones.
• 6–8 skewers: Stainless steel or bamboo (if using bamboo, soak them in water for 20 minutes—unless you like flaming kabob sticks!).

Pro tip: Prep everything before firing up the grill once those skewers hit the heat, things move fast!

Equipment You’ll Need

Don’t worry you don’t need fancy gear for these kabobs! Here’s the short and sweet list:

• Grill: Gas or charcoal, as long as it gets nice and hot (I’m partial to the smoky flavor of charcoal, but gas works in a pinch).
• Skewers: Metal ones are my go-to, but if you’re using bamboo, soak ’em for 20 minutes first—unless you want a side of burnt skewer with your steak!
• Mixing bowl: For tossing the kabobs with chimichurri (a big one things get messy).
• Sharp knife: A good chef’s knife makes cubing that steak a breeze.

That’s it! Now let’s get grilling.

How to Make Grilled Chimichurri Steak Kabobs

Alright, let’s get down to business! These kabobs come together fast once you’ve got everything prepped. Follow these steps, and you’ll have juicy steak, tender potatoes, and killer chimichurri flavor in no time. I promise—it’s easier than it looks!

Step 1: Par-Boil the Potatoes

First things first: those baby potatoes need a head start. Toss them in a pot and cover with cold water by about 1-2 inches (just like you’d do for mashed potatoes). Add 2 teaspoons of kosher salt—this seasons them from the inside out. Bring it to a boil, then let them cook for 5-7 minutes, until they’re just fork-tender but still hold their shape. Drain them and let them hang out while you prep everything else. This quick boil means they’ll finish perfectly on the grill without turning to mush or staying rock-hard in the center. (Learned that the hard way after a few undercooked-potato disasters!)

Step 2: Prepare the Chimichurri Sauce

While the potatoes are doing their thing, whip up your chimichurri. My homemade version takes 5 minutes flat—just chop parsley, garlic, oregano, red pepper flakes, then whisk with red wine vinegar and olive oil. Taste and adjust as you go (more garlic? Yes, please!). Shortcut: If you’re in a rush, grab a good store-bought one—but check the label for fresh ingredients, not just vinegar and oil. Pro tip: Make this ahead! Chimichurri gets better as it sits, and it keeps in the fridge for up to a week (if it lasts that long—I usually drizzle it on everything from eggs to toast).

Step 3: Assemble the Kabobs

Time to skewer! Grab your pre-soaked bamboo or metal sticks and start threading: I like to alternate potato, steak, bell pepper, onion it makes each bite balanced and pretty. Leave a tiny gap between pieces so heat can circulate (no squished-together kabobs!). Once they’re all assembled, pour half the chimichurri over them and use your hands to coat everything evenly. Yes, it’s messy, but trust me this step infuses the steak and veggies with flavor before they even hit the grill. Reserve the rest of the sauce for serving (you’ll want it—I always run out!).

Step 4: Grill to Perfection

Fire up that grill to medium-high heat (500-600°F) you want a good sear without charring them to oblivion. Lay the kabobs perpendicular to the grates (so they don’t fall through!) and let them cook for about 3 minutes per side for medium-rare steak. Adjust from there: 2 minutes per side for rare, 4 for medium-well. Look for grill marks and slightly charred edges on the veggies—that’s when you know they’re ready. Don’t overcook the steak, though! It’ll keep cooking a bit as it rests. Speaking of which… let them sit for 2-3 minutes off the heat before serving. Patience pays off with juicier bites!

Tips for Perfect Grilled Chimichurri Steak Kabobs

After making these kabobs more times than I can count (and yes, burning a few along the way), I’ve picked up some tricks that make them foolproof. Here’s how to nail them every single time:

• Cut everything evenly: I can’t stress this enough 1-inch cubes for the steak and veggies means everything cooks at the same rate. No half-charred, half-raw kabobs here!
• Skewer smart: Leave a smidge of space between pieces so heat can circulate. Crowded skewers = steamed meat, and we want that gorgeous char.
• Rest before serving: I know it’s tempting to dig right in, but let those kabobs sit for 2-3 minutes off the grill. The juices will redistribute, making each bite juicier.
• Watch for flare-ups: Chimichurri’s oil can cause flames—keep a spray bottle of water nearby to tame them. Or just move kabobs to a cooler part of the grill if things get too rowdy.
• Double the sauce: Seriously. You’ll want extra for dipping, drizzling, or just eating by the spoonful when no one’s looking.
• Metal skewers FTW: If you make these often, invest in flat metal skewers—they hold food steady when flipping, unlike round ones that let everything spin like a carnival ride.

One last tip? Have fun with it! Kabobs are meant to be messy, finger-licking food. If a piece of bell pepper falls into the grill, consider it the cook’s snack.

Variations for Grilled Chimichurri Steak Kabobs

Sometimes I shake things up—because who doesn’t love options? Try these easy swaps for a whole new take on your kabobs:

• Shrimp instead of steak: Just thread those juicy little guys on skewers—they only need 2 minutes per side! (Bonus: they soak up chimichurri like a dream.)
• Chicken thighs: More forgiving than breast meat and stay crazy-moist on the grill.
• All-veggie version: Zucchini, mushrooms, and cherry tomatoes turn this into a killer vegetarian feast (still drown ’em in chimichurri, obviously).

See? Endless possibilities—just don’t skip that sauce!

Serving Suggestions

Listen, these kabobs are stars on their own—but a little sidekick action never hurt anybody. Here’s how I love to serve them (and yes, chimichurri makes a cameo in every single option):

• Grilled corn on the cob: Slathered with butter and dusted with chili powder. Pro move? Brush some chimichurri on while it’s still hot—game changer.
• Simple summer salad: Toss mixed greens with sliced avocado, cherry tomatoes, and a squeeze of lime. Then—you guessed it—drizzle leftover chimichurri right over the top like herby ranch dressing.
• Crusty bread: For sopping up all those glorious juices and extra sauce. I’ve been known to grill thick slices brushed with olive oil until crispy.
• Cold beer or crisp white wine: The tangy chimichurri loves something refreshing to cut through it. My go-to? An icy lager or a citrusy Sauvignon Blanc.

Oh, and that reserved chimichurri? Don’t be shy—plop the whole bowl on the table. Watching guests dunk their kabobs (and fingers) into it is my favorite dinner entertainment.

Storage and Reheating

Okay, real talk leftovers are rare with these kabobs (my family usually demolishes them in one sitting). But if you somehow end up with extras, here’s how to keep them tasting fresh and juicy:

• Fridge storage: Let the kabobs cool completely, then pop them in an airtight container. They’ll keep for up to 3 days just separate the layers with parchment paper so they don’t stick together. Pro tip: Store any extra chimichurri separately in a little jar it’ll stay vibrant green that way.
• Reheating: Skip the microwave (unless you enjoy rubbery steak). Instead, warm them on a baking sheet in a 350°F oven for 10 minutes, or until heated through. Even better? Toss them back on the grill for a minute or two per side to revive those smoky flavors.

Honestly? I sometimes chop up the cold leftovers and toss them into a salad the next day chimichurri makes the best dressing!

Nutrition Information for Grilled Chimichurri Steak Kabobs

Alright, let’s talk numbers—because even though these kabobs taste indulgent, they’re actually pretty balanced! (That’s my excuse for eating two skewers, anyway.) Keep in mind these are estimates actual values can vary based on your exact ingredients and portion sizes. But here’s the breakdown per kabob (about 1/6th of the recipe):

• Calories: 280 (Mostly from that gorgeous steak and olive oil in the chimichurri.)
• Protein: 20g (Thank you, sirloin! Perfect for keeping you full.)
• Fat: 14g (The good kind—hello, heart-healthy olive oil!)
• Saturated Fat: 3g (Not bad for something this flavorful!)
• Carbs: 18g (Blame the potatoes—worth every bite.)
• Fiber: 3g (From the veggies and herbs. Your gut will thank you.)
• Sugar: 3g (Just a smidge from the onions and bell peppers.)
• Sodium: 320mg (Easy to adjust—use less salt if you’re watching sodium.)

Quick note: If you’re using store-bought chimichurri, check the label some brands sneak in extra sugar or salt. Homemade lets you control all that goodness!

Bottom line? These kabobs are a delicious way to pack in protein and veggies without skimping on flavor. And let’s be real with chimichurri involved, nutrition feels like a bonus, not the main event.

FAQ About Grilled Chimichurri Steak Kabobs

I get tons of questions about these kabobs so here are the answers to the ones I hear most often. Because let’s be real, nobody wants a kabob disaster on their hands!

Got more questions? Drop them below I love helping troubleshoot! Now go fire up that grill and tell me how your kabobs turn out. Bonus points if you send pics of your perfectly charred, chimichurri-drenched masterpieces!

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