Grilled Steak Kabobs with Chimichurri

Name: Grilled Steak Kabobs with Chimichurri
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: South American
Ingredients: 1.5 lbs sirloin steak, cubed; 1 tbsp olive oil; steak seasoning, to taste; 1 cup parsley, finely chopped; 1/4 cup fresh oregano leaves, finely chopped; 1 green onion, finely chopped; 2-4 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1/4 tsp red pepper flakes; 1/4 cup red wine vinegar; 1/2 cup extra-virgin olive oil

Grilled steak kabobs paired with bright, herbaceous homemade chimichurri deliver restaurant-quality results on a home grill. The fresh parsley and oregano sauce cuts through the rich beef perfectly, making this a standout summer dinner.

🌍South American 🏷️Steak kabobs 🏷️Chimichurri 🏷️Grilled steak 🏷️Sirloin Summer grilling

🏷️

🏷️Bbq

-0:00

jackiehartlaubonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1.5 lbs sirloin steak, cubed
1 tbsp olive oil
steak seasoning, to taste
1 cup parsley, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1 green onion, finely chopped
2-4 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil

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Instructions

1
Cut the sirloin steak into bite-sized cubes.
2
In a mixing bowl, toss the steak cubes with olive oil and your favorite steak seasoning until well coated.
3
Thread the seasoned steak onto long, flat metal skewers, leaving a small amount of space between each piece.
4
To make the chimichurri, finely chop the parsley, fresh oregano, and green onion.
5
In a separate bowl, combine the chopped herbs, minced garlic, salt, black pepper, smoked paprika, and red pepper flakes.
6
Pour the red wine vinegar and extra-virgin olive oil over the herb mixture and stir to combine. Set aside to let the flavors meld.
7
Place the steak kabobs on a preheated grill over medium-high heat.
8
Grill for 8-10 minutes, turning every couple of minutes, until a nice crust forms and the steak is cooked to your desired doneness.
9
Remove the kabobs from the grill and let them rest for a few minutes.
10
Spoon the chimichurri sauce generously over the steak kabobs before serving.

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Tips & Notes

Pro tips

Pat steak cubes dry before seasoning—moisture prevents a good sear and flavorful crust.
Space steak pieces ½ inch apart on skewers so heat circulates; crowding steams instead of grills.
Let chimichurri sit at room temperature for 30 minutes before serving so the garlic and herbs fully bloom.
Use an instant-read thermometer inserted into the thickest cube to avoid overcooking; pull at 130–135°F for medium-rare.

Substitutions

Sirloin → ribeye or New York strip (richer flavor, slightly more forgiving)
Parsley → cilantro (lighter, citrusy note instead of peppery)
Fresh oregano → dried oregano, ¾ tsp (use less; dried is more concentrated)
Green onion → shallots, minced (milder allium flavor)

Storage & make-ahead

Store cooked kabobs covered in the fridge for up to 3 days; reheat gently on the grill or in a 325°F oven for 8–10 minutes. Chimichurri keeps refrigerated for 5 days.

Equipment

grill or grill pan · wooden or metal skewers · instant-read meat thermometer

Common Questions

Do I need to marinate the steak before grilling?

No marinating is required—the steak seasoning and chimichurri provide plenty of flavor. However, you can marinate the cubed steak in olive oil and seasonings for 2–4 hours for extra tenderness.

What's the best doneness for steak kabobs?

Medium-rare (130–135°F internal temp) keeps the beef juicy. Grill 2–3 minutes per side for 1-inch cubes over medium-high heat, turning every 90 seconds for even cooking.

Can I make chimichurri ahead of time?

Yes. Chimichurri keeps in an airtight container in the fridge for up to 5 days. Make it 1–2 hours before serving so flavors meld.

What can I use instead of sirloin steak?

Ribeye, New York strip, or filet mignon all work well. Avoid very lean cuts like tenderloin, which can dry out quickly on the grill.

Do I need wooden or metal skewers?

Either works. Soak wooden skewers in water for 30 minutes before grilling to prevent charring. Metal skewers require no prep and conduct heat for even cooking.