Name: Easy Grilled Chimichurri Steak Kabobs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Argentinian
Ingredients: 3 lbs filet mignon (or top sirloin steak), cut into 1 ½-inch cubes; ½ cup Chimichurri Sauce, plus more for finishing; 1 tablespoon Worcestershire sauce; 1 tablespoon packed brown sugar; 1 tablespoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; Kosher salt & fresh ground black pepper, to taste; 1 large green bell pepper, deseeded & cut into 1-inch pieces; 1 large red bell pepper, deseeded & cut into 1-inch pieces; 1 large yellow bell pepper, deseeded & cut into 1-inch pieces

Print Recipe· 3.8 from 5 reviews

If you’re craving a dish that’s bursting with bold, fresh flavors and perfect for easy entertaining, this Easy Grilled Chimichurri Steak Kabobs Recipe is exactly what you need. Tender cubes of steak marinated in vibrant chimichurri sauce get threaded onto colorful bell peppers and grilled to juicy perfection, making every bite an irresistible mix of smoky, herby, and slightly sweet goodness. Whether you’re a seasoned grill master or just dipping your toes into outdoor cooking, this dish is simple, satisfying, and guaranteed to impress your friends and family at your next meal or barbecue.

Ingredients You’ll Need

The image shows a white plate filled with large, chopped pieces of colorful bell peppers in red, yellow, and green, arranged loosely with a mix of shapes and sizes. Below the plate on a white marbled surface, there is a tray lined with parchment paper holding many pieces of raw, dark red beef cubes with some white fat spots. Around the plate and tray are small bowls holding different spices and seasonings: a dark wooden bowl with red chili powder, speckled bowls with brown sugar and a light brown spice, and a black bowl with coarse salt and pepper. In the upper right, there is a white bowl filled with a green herb sauce that has small red chili pieces, and beside it, a small white cup contains a dark liquid, likely a sauce or soy. The setting is bright and clean with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple but key ingredients will set you on the path to steak kabob greatness. Each component brings its own special touch—from the rich, juicy beef that is the star of the show, to the bright, fresh peppers that add vibrant color and crunch, finishing with the zesty chimichurri that ties everything together beautifully.

3 lbs filet mignon or top sirloin steak: Choose tender steak cuts, cut into 1½-inch cubes for perfect kabob bites.
½ cup Chimichurri Sauce: The fresh, herbaceous marinade that lifts the steak with bold flavor.
1 tablespoon Worcestershire sauce: Adds depth and a subtle umami richness.
1 tablespoon packed brown sugar: Balances the tang with a touch of sweetness that caramelizes beautifully on the grill.
1 tablespoon garlic powder: Infuses a savory punch that complements the steak perfectly.
1 teaspoon smoked paprika: Contributes a smoky warmth enhancing the grilled flavors.
1 teaspoon ground cumin: Adds gentle earthiness that rounds out the marinade.
Kosher salt and freshly ground black pepper: Essential seasoning to highlight every flavor.
1 large green bell pepper: Deseeded and cut into 1-inch pieces for crisp texture and color.
1 large red bell pepper: Adds sweetness and vibrant red hue to the kabobs.
1 large yellow bell pepper: Brightens the plate and offers a mild, juicy contrast.

How to Make Easy Grilled Chimichurri Steak Kabobs Recipe

Step 1: Marinate the Steak

Start by combining your steak cubes with the chimichurri sauce, Worcestershire sauce, brown sugar, garlic powder, smoked paprika, cumin, and seasoning in a large resealable bag or bowl. Toss everything together until the meat is fully coated. This marinade locks in flavor and starts tenderizing the steak. For best results, refrigerate the mixture for at least 2 hours, but ideally overnight to let all those gorgeous flavors sink in deep.

Step 2: Assemble the Kabobs

Once marinated, it’s time to bring on the colors. Using metal or soaked wooden skewers, thread the steak pieces alternately with large chunks of green, red, and yellow bell peppers. Aim to fill each skewer, leaving about two inches free at the end for easy handling. This assembly not only looks spectacular but ensures a perfect balance of juicy meat and crunchy peppers in every bite. This recipe should yield about 8 to 10 kabobs, ready for the grill.

Step 3: Prepare to Grill

Before grilling, allow your kabobs to sit at room temperature for about 15-20 minutes to help the marinade loosen and the meat cook evenly. Meanwhile, preheat your grill to about 400°F using direct heat and lightly grease the grates to prevent sticking. This step is crucial for getting those beautiful grill marks and that irresistible smoky char.

Step 4: Grill to Perfection

Place your kabobs carefully on the hot grill grates and close the lid. Grill them for 4-5 minutes, turning occasionally to ensure an even cook on all sides. Cook to your preferred doneness—medium-rare is ideal to keep the steak juicy and tender. Remember, patience is key here; rushing can dry out those delightful bites.

Step 5: Finishing Touches and Resting

Once off the grill, brush the kabobs with extra chimichurri sauce while still warm for a fresh burst of flavor. Let the kabobs rest for at least 5 minutes; this allows the juices to redistribute, giving you steak that’s tender and juicy with every mouthful. Your Easy Grilled Chimichurri Steak Kabobs Recipe is now ready to wow your taste buds!

How to Serve Easy Grilled Chimichurri Steak Kabobs Recipe

Two skewers with four layers each of grilled meat cubes and colorful bell pepper pieces (green, yellow, red) sit on a white plate filled mostly with orange-colored rice mixed with small beans. The grilled meat is dark brown with a sprinkle of green herbs, while the bell peppers add bright contrast. The rice looks fluffy and is spread around the skewers. The plate is placed on a white marbled surface with a grey and white striped cloth nearby. A small bowl of green sauce with a silver spoon is partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your kabobs with a sprinkle of fresh chopped parsley or cilantro to complement the herbaceous chimichurri. A squeeze of fresh lime juice can add a zesty brightness that cuts through the richness, making each bite even more vibrant. For a touch of heat, sprinkle on some crushed red pepper flakes or serve alongside sliced jalapeños.

Side Dishes

These steak kabobs love company! Serve them alongside fluffy couscous, grilled corn on the cob, or a crisp green salad to balance the richness of the steak. Roasted potatoes or a refreshing tomato and cucumber salad are fantastic options too, bringing a lovely contrast of textures and flavors to your plate.

Creative Ways to Present

For a fun twist, serve your kabobs over a bed of rice or quinoa topped with extra chimichurri for an easy weeknight bowl. You can also slice the steak from the skewers and stuff them into warm pita bread with tzatziki and fresh veggies, turning your kabobs into handheld delights perfect for casual gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to keep the chimichurri sauce separate if you have extra, so the peppers don’t get soggy. This way, your kabobs stay fresh and flavorful for another delicious meal.

Freezing

For longer storage, you can freeze the marinated steak cubes before threading them on skewers. Place them in a freezer-safe bag or container and use within 2 months for best quality. It’s best to assemble the kabobs fresh when ready to grill for the best texture and flavor.

Reheating

To reheat, gently warm your kabobs in a preheated oven at 350°F for about 10 minutes or until heated through. Avoid microwaving to preserve the texture of the steak and peppers. A quick flash on a hot grill works beautifully too, reviving the char and adding a bit of smoky flavor back.

FAQs

Can I use other cuts of steak for this recipe?

Absolutely! While filet mignon and top sirloin are recommended for their tenderness, you can also use ribeye or even flank steak. Just adjust the marinating time accordingly since some cuts can be tougher and benefit from longer marination.

Do I need to soak wooden skewers before grilling?

Yes, it’s best to soak wooden skewers in water for about 20 minutes before using. This prevents them from burning on the grill and keeps your kabobs intact and safe to handle.

Can I prepare the kabobs entirely in advance?

You can marinate the steak up to 24 hours ahead and even thread the kabobs a few hours before cooking. Just keep them covered and refrigerated until you’re ready to grill to keep everything fresh.

Is chimichurri sauce difficult to make at home?

Not at all! Chimichurri is a fresh and simple sauce made from parsley, garlic, vinegar, oil, and spices. It can be whipped up in minutes and keeps wonderfully in the fridge, making it a perfect complement to grilled dishes like these kabobs.

What if I don’t have a grill? Can I cook these kabobs indoors?

Definitely. You can use a grill pan over medium-high heat on your stove. Just be sure to preheat the pan well and turn the kabobs frequently to mimic the grilled effect and achieve a nice sear on all sides.

Final Thoughts

I can’t recommend this Easy Grilled Chimichurri Steak Kabobs Recipe enough for anyone looking to add a splash of excitement to their grilling routine. It’s straightforward to make, packed with bold flavors, and colorful enough to brighten any meal. Trust me, once you try these perfectly marinated, juicy, and tender kabobs, they’ll quickly become a staple in your cooking repertoire. Gather your ingredients, fire up the grill, and get ready for some seriously delicious eats!