Steak Kebabs with Chimichurri
User Reviews
4.9
21 reviews
Excellent
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Prep Time
22 mins
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Cook Time
22 mins
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Total Time
30 mins
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Servings
5
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Course
Main Course
Steak Kebabs with Chimichurri
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No marinating is required for these delicious steak and veggies kebabs, instead you get lots of fresh flavor from the bright chimichurri that's spread over kebabs after grilling. This is a perfect recipe for spring or summer. The whole family will love these!
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Ingredients
- 1 3/4 lbs. Sirloin steak (thicker steaks), diced into 1-inch cubes
- 1 large red onion, chopped into chunks
- 1 lb. cherry tomatoes or grape tomatoes (look for larger ones)
- 2 small zucchini, sliced 1/4-inch thick
- Salt and freshly ground black pepper
- oil for brushing
Chimichurri
- 1/3 cup olive oil
- 1/2 cup (packed) fresh parsley (no thick stems)
- 1/4 cup (packed) fresh cilantro (no thick stems)
- 1 tsp dried oregano
- 1 1/2 Tbsp red wine vinegar
- 1 Tbsp fresh lemon juice
- 1 1/2 tsp minced garlic (1 large clove)
Instructions
- If using wooden skewers make sure to soak in water at least 1 hour (I just soak overnight).
- Preheat a grill over medium-high heat to about 400 degrees and clean grill grates.
- Thread steak, red onions, tomatoes and zucchini onto skewers brush very lightly with olive oil (you'll only need a about 1 Tbsp) and season with salt and pepper to taste.
- Grill kebabs for about 4 minutes per side or until center registers 145 degrees. Remove and let rest 3 minutes.
- While kebabs are grilling make chimicurri, in a mixing bowl whisk together olive oil, parsley, cilantro, oregano, red wine vinegar, lemon juice, garlic and season with salt and pepper to taste.
- Spoon chimichurri over kebabs and serve warm.
- Recipe source: Cooking Classy
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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