Oh my gosh, when the weather finally turns warm, my grill obsession kicks into high gear! I don’t know about you, but sometimes I get tired of just plain burgers or chicken. I need flavor, and I mean *big* flavor, without spending all day prepping.
That’s why these Grilled Chimichurri Beef Kebabs are my absolute weeknight superheroes. Seriously, the secret ingredient here? It’s the sauce! By pounding fresh parsley and oregano into a vibrant bath for the sirloin, you get this unbelievable burst of herb and garlic goodness right off the fire. It truly transforms simple beef cubes into something really special. You are going to want to bookmark this one!
Why This Recipe for Grilled Chimichurri Beef Kebabs Stands Out
I’ve tried a lot of marinades over the years, and honestly, anything that claims to be a marinade but doesn’t contain fresh herbs just falls flat for me. These kebabs are different! They pack so much punch because that chimichurri really sinks into the beef.
I make this recipe anytime I know friends are dropping by last minute. It’s easy to put together, and cleanup is a breeze—just the skewers and the food processor bowl. Here is why I keep coming back to them:
- The flavor is intense—that fresh parsley and oregano combo is just magic when hitting the hot grill grates.
- They cook fast! Seriously, 15 minutes total on the grill and dinner is done. We love serving them alongside a light side salad, like that chopped kale salad if I have time to chop veggies.
- Presentation-wise, they look fantastic! You get that beautiful char on the beef and the colorful peppers and onions. They just scream summer party, even if it’s just for me and my family!
Ingredients for the Best Grilled Chimichurri Beef Kebabs
Okay, let’s talk about what you need. The magic of these Grilled Chimichurri Beef Kebabs lives and dies by the quality of your fresh stuff, especially the herbs for that sauce. Don’t skimp here! This isn’t the time for dried spices if you can help it—we want bright, punchy flavor.
I always buy the best cut of beef I can find for this, because it’s cut into cubes and grills quickly, so a tender cut really pays off in the end. Getting the quantities right in the marinade is key to making sure every piece of meat is coated perfectly.
For the Fresh Chimichurri Marinade
This sauce is the absolute flavor backbone of the whole meal. Just trust me on using loads of fresh herbs here. You’ll need:
- A big, packed 1/2 cup of fresh parsley leaves—don’t just toss in the stems!
- About 1/4 cup of fresh oregano leaves. If you can’t find fresh, toss in a tablespoon of dried, but it changes the texture a little, so try for fresh!
- Four good, solid cloves of garlic. No wimpy ones here, we need that punch!
- Half a cup of good everyday olive oil.
- Two tablespoons of sharp red wine vinegar to cut through the richness.
- A little kick from 1 teaspoon of red pepper flakes.
- Simple seasoning: 1/2 teaspoon salt and 1/4 teaspoon black pepper.
For the Beef and Skewers
For the kebabs themselves, keep it simple so the chimichurri can shine:
- One and a half pounds of beef sirloin or tenderloin, cut neatly into 1-inch cubes.
- One large red onion, chopped into 1-inch squares—perfect for skewering.
- One large green bell pepper, also cut into nice, chunky 1-inch pieces.
- Finally, you need your skewers! If you’re using wooden ones—and if you do, make sure you soak them in water for at least 30 minutes before you even think about threading the meat. We don’t want burnt sticks, do we?
Mastering the Chimichurri Sauce for Grilled Chimichurri Beef Kebabs
This sauce is Argentine gold, seriously! The most important thing to remember when making your chimichurri is that we are aiming for texture, not baby food. You want to see the little pieces of herb and garlic floating in the oil, not a smooth, homogenous sludge!
When everything goes into the food processor, you must use the pulse button. I usually pulse four or five quick times. If you let the machine run continuously, the heat from the motor starts to wilt the fresh parsley and oregano, and you lose that vibrant, fresh flavor we are trying to achieve in these Grilled Chimichurri Beef Kebabs.
When it looks finely chopped but still chunky, stop! Pour that beautiful green concoction out right away. It’s perfect. If you want to see a flavor bomb dressing idea that works fantastic with this vibrant profile, check out my recipe for cilantro and lime dressing! It’s all about fresh, pulse-y goodness.
How to Marinate and Assemble Your Grilled Chimichurri Beef Kebabs
Now that you have this amazing, chunky green marinade, it’s time to introduce it to the beef. I always tell people this: treat your beef cubes nicely! You don’t want to overwork them now. Take your cubed sirloin and pop it into a bowl or a sturdy zip-top bag—whatever works for your kitchen cleanup style.
Here’s the crucial step for incredible flavor: only use half of that gorgeous chimichurri to coat the meat. Toss it really gently so every cube gets a bath, then pop it into the fridge. An hour is the absolute minimum, but if you can let it hang out for three or four hours, wow, the flavor deepens!
While that’s marinating, double-check those wooden skewers! If you forgot earlier, get them soaking in water right now so they don’t become charcoal briquettes on your grill. Once the meat is ready, it’s assembly time. I keep it simple: beef, red onion piece, bell pepper piece, more beef. Alternate them until the skewer is mostly full, but leave a little space at the top and bottom so you have something to hold onto.
You want those veggies to get just as much flavor as the beef, which is why alternating them is so important. If you’re looking for tips on how to maximize the char on those peppers and onions, I wrote a whole piece about getting that perfect grilled vegetable sear. It’s simple stuff, but it matters!
Grilling Perfection: Cooking the Grilled Chimichurri Beef Kebabs
The moment of truth! Getting the heat right is everything here. You want a hot surface to sear the outside quickly, locking in those beautiful juices, but you don’t want the inside to turn into dry shoe leather. I always preheat my grill until it’s running at a solid medium-high. If you can hold your hand over the grate for just two seconds before pulling it away, you’re probably in the right zone.
Once the grates are hot—and make sure you give them a quick brush with oil to prevent sticking!—lay those gorgeous Grilled Chimichurri Beef Kebabs down. We are talking 3 to 4 minutes per side. Trust me on this timing; it works perfectly for medium-rare to medium, depending on how thick your beef cubes are. Turn them gently to kiss all sides with that flame.
Now, save that last minute of cooking for magic time. This is when you pull out that reserved, beautiful chimichurri sauce—the half you didn’t use for marinating—and brush it all over the skewers. The heat slightly warms the oil in the sauce, and it sizzles right into the beef, making the flavor explode. It’s like a final flavor coat just before serving. If you need a refresher on getting beef cooked perfectly in general, I absolutely swear by the method I learned from The Professor’s foolproof steak method; it translates perfectly here!
When they look exactly how you want them—maybe some nice char marks, but still juicy looking—pull them off the fire immediately. They need about five minutes just to chill out and let the juices settle before you serve them. Don’t skip the resting part!
Tips for Success with Your Grilled Chimichurri Beef Kebabs
I’ve made mistakes with these kebabs before, so let me spare you the headache! The biggest flavor disaster is accidentally over-processing that chimichurri. Remember, we want bits in there—it gives the marinade texture and holds onto the meat better. Pulse, don’t blend, that’s my number one rule for the sauce itself.
Next up: the beef cut. Sirloin is great if you want slightly more chew, but if you’re looking for melt-in-your-mouth tenderness, go for the tenderloin cubes. It costs a little more, but for a quick-grill item like this, it’s worth every extra penny because you won’t have to work hard chewing your dinner!
And please, please don’t skip the resting time after they come off the grill. Five minutes is all it takes. If you slice into them straight away, all those fantastic, herb-infused juices—the ones we worked so hard to keep inside—will just run out onto the plate. Let them rest; they reabsorb everything and stay juicy for longer!
Serving Suggestions for Grilled Chimichurri Beef Kebabs
These kebabs are so incredibly vibrant, they don’t need a ton of fussy side dishes. They are the star! But if you’re trying to build out a full meal, especially if you’re aiming for that classic Argentinian barbecue feel, simple starches and fresh greens work best.
My go-to is almost embarrassingly simple: a big bowl of fluffy white rice, or maybe some really crusty bread. You need something sturdy to soak up all those delicious juices that drip off the skewers. If you’re looking for one of my favorite bread recipes that comes out perfect every time for dipping, you should absolutely check out my recipe for Grandma’s Perfect Homemade Bread—it’s amazing for soaking up sauce.
If you want something green, skip anything creamy or heavy. A simple tossed salad with maybe some lemon juice and olive oil works wonders. The acidity cleanses your palate between bites of rich, herby beef. And here’s the final touch that I never skip:
- Serve those perfectly cooked skewers right away, drizzled generously!
- Take the rest of that reserved chimichurri sauce—the half we saved from marinating—and use it as a finishing sauce. Spoon a little extra right over the top of the grilled meat and veggies just before serving. That extra slick of fresh, uncooked herbs at the very end really brightens up the whole dish. It makes everyone think you slaved over that sauce all day long!
Storage and Reheating Instructions for Leftover Grilled Chimichurri Beef Kebabs
Don’t let those delicious leftovers go to waste! If you somehow manage to have any of these Grilled Chimichurri Beef Kebabs left over, the key is separating things out. Store the cooked beef and veggies in one airtight container, and the remaining chimichurri sauce in another—that sauce stays amazing in the fridge for days.
When you go to reheat the meat, skip the microwave if you can, because it dries things right out. I prefer quickly throwing the skewers under the broiler for just a couple of minutes until they are warmed through, or even better, just slice the meat off the skewers and give it a quick sizzle in a hot pan. That way, you keep the beef tender!
Frequently Asked Questions About Grilled Chimichurri Beef Kebabs
Can I use a different cut of beef for these kebabs?
Absolutely! While sirloin or tenderloin are my favorites because they hold up well to the high heat and stay tender, you can definitely use other cuts. Flank steak or even a nice chuck steak cubed up will work, but you might want to add an extra half-hour to your marinating time to make sure the texture is perfect. If you are looking for alternatives to beef entirely, chicken breast or lamb cubes work wonderfully with this same chimichurri. For a different beef flavor profile, check out my easy beef teriyaki!
Can I make these Grilled Chimichurri Beef Kebabs indoors if I don’t have a grill?
Yes, you totally can! If the grill just isn’t an option, grab a heavy cast iron skillet. Get that skillet ripping hot on the stovetop—medium-high heat is perfect—and sear the kebabs in batches. You might not get that exact smoky char flavor, but you will still get a beautiful crust and cook them through perfectly. Don’t crowd the pan, or it will steam instead of sear!
How far ahead of time can I prepare the chimichurri sauce?
This is an excellent question because making it ahead saves so much time! The chimichurri is fantastic if you make it a day ahead. In fact, I think the flavors actually meld and become even more robust overnight in the fridge. Just store it in an airtight container. Since the marinade uses oil, it might firm up a bit when cold, so remember to pull it out about 30 minutes before you plan to marinate your beef so it loosens up nicely.
Do I need to soak the vegetables too?
Nope! You only need to worry about soaking those wooden skewers. The onion and peppers grill up quickly and absorb flavor fast. If you soak the vegetables, they end up getting a bit soft and won’t hold up as well when you thread them or when they hit the high heat. Just make sure they are cut into pieces about the same size as your beef so everything finishes cooking at the same time!
Estimated Nutritional Profile for Grilled Chimichurri Beef Kebabs
I always like to give a rough idea of what’s in these amazing kebabs, just so everyone knows what they are getting into for dinner! Since these Grilled Chimichurri Beef Kebabs are made with lean sirloin and loaded with fresh herbs and olive oil, they pack a serious protein punch while keeping carbs super low. It’s a really great choice for a satisfying meal!
Remember, these numbers are just estimates based on the recipe as written, using standard ingredient calculations—your portion sizes and specific cuts of beef will change things slightly, so take this as a fun guideline!
Here’s the breakdown per serving size (which is about 2 kebabs):
- Calories: Around 450
- Protein: A whopping 38 grams! That keeps you full for hours.
- Total Fat: This comes in around 28 grams, mostly the heart-healthy unsaturated fat from that beautiful olive oil in the chimichurri.
- Carbohydrates: Very low, only about 12 grams, mostly from the onions and peppers.
- Sugar: Just 4 grams—all naturally occurring, thankfully!
It’s a fantastic balance, if you ask me. Lots of good fat and protein, not a ton of processed junk. You can’t beat that!
Print
Grilled Chimichurri Beef Kebabs
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple recipe for beef kebabs marinated in fresh chimichurri sauce and grilled.
Ingredients
- 1.5 lbs beef sirloin or tenderloin, cut into 1-inch cubes
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh oregano leaves
- 4 cloves garlic
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large red onion, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- Wooden or metal skewers
Instructions
- Prepare the chimichurri: Combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a food processor. Pulse until finely chopped but not pureed.
- Place the beef cubes in a bowl or zip-top bag. Pour half of the chimichurri over the beef, reserving the other half for basting and serving. Toss to coat. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- If using wooden skewers, soak them in water for 30 minutes prior to use.
- Thread the marinated beef, red onion pieces, and green bell pepper pieces alternately onto the skewers.
- Preheat your grill to medium-high heat. Lightly oil the grates.
- Place the kebabs on the hot grill. Grill for 3 to 4 minutes per side, turning occasionally, until the beef reaches your desired doneness. Baste with the reserved chimichurri during the last few minutes of cooking.
- Remove the kebabs from the grill and let them rest for 5 minutes before serving. Serve with the remaining chimichurri sauce.
Notes
- You can substitute the beef with lamb or chicken breast.
- If you do not have fresh oregano, use 1 tablespoon of dried oregano.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 kebabs
- Calories: 450
- Sugar: 4
- Sodium: 450
- Fat: 28
- Saturated Fat: 6
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 38
- Cholesterol: 105
Keywords: beef kebabs, chimichurri, grilled meat, sirloin, easy dinner, skewers