Steak Kebabs with Chimichurri
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
22 mins
-
Cook Time
8 mins
-
Total Time
30 mins
-
Servings
5
-
Course
Main Course
Steak Kebabs with Chimichurri
Report
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!
Share:
Ingredients
- 1 3/4 lbs. sirloin steak diced into 1-inch cubes, thicker steaks
- 1 large red onion chopped into chunks
- 1 lb. cherry tomatoes or grape tomatoes (look for larger ones
- 2 zucchini sliced 1/4-inch thick, small
- salt freshly ground
- black pepper freshly ground
- oil for brushing
Chimichurri
- 1/3 cup olive oil
- 1/2 cup (packed) parsley no thick stems, fresh
- 1/4 cup (packed) cilantro no thick stems, fresh
- 1 tsp oregano dried
- 1 1/2 Tbsp red wine vinegar
- 1 Tbsp lemon juice fresh
- 1 1/2 tsp garlic 1 large clove, minced
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
Other Recipes
You'll Also Love
