Grilled Steak Kebabs with Fresh Chimichurri Sauce

My favorite way to enjoy steak kebabs is with a bright, herb-packed chimichurri sauce. This vibrant sauce adds fresh flavor and tang to anything from grilled steak to chicken or vegetables.

Steak Kebabs with Chimichurri

These kebabs are perfect for summer grilling: tender sirloin or Angus steak threaded with red onion and cherry tomatoes, finished with a zesty chimichurri. They’re easy to scale for a party—just assemble ahead and grill when guests arrive. The chimichurri can be prepared a few hours in advance, which makes serving even easier. If you prefer, the same method works beautifully with chicken. Other skewer ideas to try include chicken shawarma-style kebabs, grilled salmon kebabs, or scallop kebabs with a sweet-savory glaze.

Steak Kebabs with Chimichurri

These grilled steak kebabs are quick to make and full of contrast: juicy beef, sweet roasted tomatoes, caramelized red onion and a fresh chimichurri sauce that brightens every bite. Prep takes about 15 minutes and grilling only about 10 minutes, so you’ll have dinner on the table fast.

Key Details

Yield: 6 skewers (serving size: 1 skewer)
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Calories per serving: 219 kcal
Course: Dinner
Cuisine: American

Ingredients

Main Ingredients

1 1/4 pounds beef (sirloin or Angus), cut into 1-inch cubes
Fresh ground pepper, to taste
1 1/4 tsp kosher salt
1 large red onion, cut into large chunks
18 cherry tomatoes
6 bamboo skewers, soaked in water for 1 hour

For the Chimichurri Sauce

2 packed tbsp parsley, finely chopped (no stems)
2 packed tbsp chopped cilantro
2 tbsp red onion, finely chopped
1 clove garlic, minced
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp water
1/4 tsp kosher salt
1/8 tsp fresh black pepper
1/8 tsp crushed red pepper flakes, or more to taste

Instructions

Season the beef cubes with kosher salt and fresh ground pepper. Set aside while you prepare the chimichurri.
Make the chimichurri: combine the finely chopped red onion, apple cider vinegar, a pinch of salt and the olive oil in a small bowl. Let this sit for about 5 minutes to soften the onion and meld the flavors.
Add the chopped parsley, cilantro, minced garlic, water, remaining salt, black pepper and crushed red pepper flakes. Stir well to combine. Taste and adjust seasoning. Refrigerate until ready to use. The sauce can be made a few hours in advance to develop deeper flavor.
Thread the skewers by alternating beef cubes, large red onion chunks and cherry tomatoes until each skewer is filled. Leave a bit of space between pieces so heat circulates evenly.
Heat your grill to high. Oil the grates lightly if needed to prevent sticking. Grill the skewers until the beef reaches your desired doneness—about 2 to 3 minutes per side for medium-rare, depending on the heat and thickness of the pieces.
Transfer the kebabs to a platter and spoon the chimichurri over the hot grilled steak kebabs just before serving. Serve extra chimichurri on the side.

Tips and Variations

For the best texture, choose a tender cut such as sirloin or a marbled Angus steak and cut the cubes uniformly so they cook evenly. Soaking bamboo skewers prevents burning on the grill. If you prefer a milder chimichurri, reduce the crushed red pepper flakes. For a citrusy twist, add a teaspoon of lemon or lime juice to the chimichurri just before serving. This same chimichurri is excellent with grilled chicken, fish, or roasted vegetables.

Storage

Refrigerate any leftover chimichurri in an airtight container for up to 3 days. Store cooked kebabs covered in the refrigerator for up to 2 days; reheat gently to avoid overcooking the meat.

Nutrition (per skewer)

Calories: 219 kcal; Carbohydrates: 5.5 g; Protein: 20 g; Fat: 13 g; Cholesterol: 62.5 mg; Sodium: 335.5 mg; Fiber: 1 g.

If you made this recipe, consider noting what you changed and how it turned out—small adjustments help dial in a version you love. Enjoy these quick, flavorful steak kebabs with chimichurri at your next cookout or weeknight dinner.