Grilled Chimichurri Steak Kabobs Recipe

If you’re craving succulent beef bursting with bold, fresh flavors, these Grilled Chimichurri Steak Kabobs are your new weeknight hero. There’s nothing fussy or complicated here — just juicy steak cubes, perfectly grilled veggies, and a punchy homemade chimichurri sauce that brings it all together in under 30 minutes. It’s the kind of meal that feels celebratory but is absolutely doable after a long day. The combination of charred, tender steak with the herby, garlicky notes of chimichurri is guaranteed to disappear quickly!

Why You’ll Love This Recipe

Quick & Convenient: Assembly and cook time are delightfully short — these kabobs can go from fridge to table in less than half an hour.
Big Bold Flavors: The zingy, herb-packed chimichurri is the magic trick for transforming simple steak and veggies into something you’ll crave often.
Minimal Mess: Everything cooks together on skewers — fewer pans to clean and more reason to savor the meal.
Family-Friendly: Who can resist fun, colorful kabobs? Even picky eaters enjoy steak and potatoes when they’re delivered on a stick.
Perfect for Grilling Season, But Simple Year-Round: Fire up the grill outside or use a grill pan indoors; either way, the results will be mouthwatering.

Ingredients You’ll Need

Gather up these essentials, and you’re halfway there:

Top Sirloin or Steak of Choice: Tender and juicy, cut into bite-sized cubes. Sirloin is affordable and flavorful, but feel free to splurge on tenderloin or ribeye for extra richness.
Baby Potatoes: Petite spuds become creamy and sweet after a quick par-cook and grill — they give the kabobs heartiness and balance.
Red Bell Pepper: Adds bright color, crunch, and a hint of sweetness. Use any color pepper you like!
Red Onion: For subtle tang and wonderful caramelized edges. Chop them into sturdy pieces so they don’t slip off the skewer.
Chimichurri Sauce: The real flavor-maker—herby, garlicky, and just a little spicy. Use homemade or your favorite jarred version. Spoon extra on at the end for a fresh pop.
Kosher Salt & Ground Black Pepper: Keeps the seasoning simple but spot-on, letting the chimichurri shine.
Stainless Steel or Bamboo Skewers: If using bamboo, soak them in water beforehand so they don’t burn on the grill.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to try something a little different? Here are some fun twists:

Switch Up the Protein: Try cubed chicken breast or shrimp for a lighter, quicker-cooking version.
Go Vegetarian: Load your skewers with hearty mushrooms, eggplant, and zucchini — the chimichurri works wonders on any grilled veggie.
Add More Color: Toss in yellow or green bell peppers, or even whole cherry tomatoes.
Sweet & Spicy Kick: Brush the kabobs with a little honey or hot sauce just before they come off the grill.
Gluten-Free & Dairy-Free: This recipe is naturally both! Just double-check your chimichurri if you use a jarred version.

How to Make Grilled Chimichurri Steak Kabobs

Step 1: Par-Cook the Potatoes

Microwave or boil your baby potatoes for a few minutes — just until they’re fork-tender but not falling apart. This ensures they finish cooking beautifully on the grill without burning.

Step 2: Assemble the Kabobs

Thread alternating pieces of steak, pre-cooked potatoes, red bell pepper, and red onion onto your soaked skewers, leaving a little space between pieces for even grilling.

Step 3: Season Everything

Generously sprinkle the kabobs with kosher salt and black pepper. Brush or spoon some chimichurri over the steak cubes for maximum flavor.

Step 4: Grill to Perfection

Preheat your grill (or stovetop grill pan) to high. Grill the kabobs for about 6–8 minutes, turning every couple of minutes, until the steak is charred outside and just right inside. The veggies should have a bit of smoky sweetness, and everything should look enticingly golden.

Step 5: Drizzle & Serve

Take the kabobs off the grill and give them a final flourish of chimichurri. Serve immediately for best results; it doesn’t get better than steak hot off the grill with zippy herb sauce!

Pro Tips for Making the Recipe

Cut Uniform Pieces: This keeps everything cooking evenly. Veggies and steak should all be about the same size.
Don’t Skip Par-Cooking Potatoes: Raw potatoes will never cook through on the grill before your steak is well done!
Rest the Steak: If you have a minute, let the kabobs rest a couple of minutes off the grill before eating to keep the steak juicy.
Double Up the Chimichurri: Make extra — it’s phenomenal over rice, roasted veggies, or even as a sandwich spread.

How to Serve

Chimichurri Steak Kabobs are meant for sharing! Here’s how to make them shine on the table:

Straight off the Skewer: Hand everyone a kabob and a side of crusty bread to mop up the extra chimichurri.
Paired with Simple Sides: Think fluffy rice, grilled corn, or a crisp green salad.
For a Fun Platter: Slide the steak and veggies off the skewers and pile them onto a platter with toothpicks, so everyone can dig in buffet-style.
Wrap It Up: Roll up the steak, potatoes, and veggies in a warm tortilla or pita for a satisfying hand-held dinner.

Make Ahead and Storage

Storing Leftovers

Carefully slide any leftovers off the skewers and store in an airtight container in the fridge. The flavors meld beautifully overnight, and the steak stays tender for up to 3 days.

Freezing

You can freeze the cooked steak and veggies, but they’re best enjoyed fresh. If you do freeze, let them cool first, then store in a freezer bag. Defrost overnight in the fridge before reheating.

Reheating

Gently warm leftovers in a skillet over medium heat until hot, or in the microwave for a minute or two. Refresh with a spoonful of chimichurri just before serving.

FAQs

Can I make these kabobs ahead for a party?

Absolutely! You can assemble the skewers and refrigerate them (uncooked) for several hours. Just bring them to room temperature while the grill heats. Hold off on adding the chimichurri sauce until just before or after grilling for the brightest flavor.

What’s the best cut of steak for kabobs?

Top sirloin is excellent for bite-sized tenderness and flavor — and won’t break the bank. Filet mignon or ribeye are even richer if you want to splurge. Avoid really lean cuts like round or chuck, as they can get chewy.

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

Yes! Use a grill pan or even a broiler in your oven. The results are still great — just look for those good sear marks and a nice smoky aroma.

Is chimichurri spicy?

Traditional chimichurri is more herbaceous and tangy than spicy, but if you want a little heat, add some crushed red pepper or a pinch of chili flakes to the sauce.

Final Thoughts

Grilled Chimichurri Steak Kabobs are everything you want in a busy-night dinner: fast, flavorful, and a little bit festive. With their juicy steak, smoky veggies, and that irresistible herb sauce, they’re likely to become a weeknight favorite — or steal the show at your next cookout. Let your creativity guide you with the veggies and proteins, and remember: extra chimichurri is always a good idea. Now fire up the grill and enjoy every bite!