Chimichurri as a marinade rather than just a finishing sauce is underused. Parsley, cilantro, garlic, olive oil, and red chili blended together and poured over cubed steak gives you something you can smell from outside the house when it hits the grill. These kabobs include baby potatoes parboiled first so they finish on the grill with everything else, and zucchini, red onion, and bell pepper for color and char. The chimichurri does double duty: half goes into the marinade, half stays fresh for spooning over at the table. Flank, sirloin, or ribeye all work here. Cut against the grain if you’re using flank.
How to Make Chimichurri Steak Kabobs
Parboil the potatoes first
Ten to twelve minutes in salted boiling water until just tender, not fully cooked. They’ll finish on the grill. Skipping this step means raw potatoes by the time the steak and vegetables are done.
The chimichurri split
Reserve half before it touches raw meat. The portion that goes on the cooked kabobs at the table should be fresh, not recycled marinade. Two batches of chimichurri is ideal; one food processor run takes three minutes. 
Skewer order
Alternate steak cubes with the denser vegetables, keeping potatoes near the ends where heat is slightly lower. Zucchini cooks faster than onion, so keep those counts balanced per skewer. Soak wooden skewers for 30 minutes minimum or use metal ones.
Chimichurri Steak Kabobs
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Grilled steak and veggies marinated in vibrant chimichurri sauce. Perfect for a year round barbecue!
Ingredients
- 1 1/4 lb (567 g) steak, cut into 1-1 1/2 inch cubes
- 1/2 cup (30 g) fresh parsley leaves
- 1/2 cup (30 g) fresh cilantro leaves
- 4 cloves garlic
- 1/2 cup (120 ml) olive oil
- 1 tbsp (6 g) red chili flakes
- 1 medium zucchini, cut into 1-inch pieces
- 1 red onion, thickly sliced into chunks
- 1 red bell pepper, cut into 1-inch pieces
- 8-10 small baby potatoes (about 1 lb / 450 g)
- Salt and freshly ground black pepper, to taste
- 8 bamboo skewers, soaked in water for 30 minutes
Instructions
- Bring a pot of salted water to a boil. Add the baby potatoes and cook for 10–12 minutes until just tender. Drain and let cool slightly.
- Preheat a grill or grill pan over medium-high heat. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- Cut the steak into 1–1½ inch cubes and season lightly with salt and pepper. Set aside in a large bowl.
- In a food processor, combine the parsley, cilantro, garlic, olive oil, red chili flakes, and a pinch of salt. Pulse until a thick chimichurri sauce forms.
- Pour half of the chimichurri sauce over the steak pieces and toss to coat evenly. Set aside to marinate while you prepare the vegetables.
- In a separate bowl, add the zucchini, red onion, red bell pepper, and boiled baby potatoes. Toss with the remaining chimichurri sauce.
- Assemble the skewers, alternating steak cubes with pieces of zucchini, onion, bell pepper, and baby potatoes, leaving a little space between each piece.
- Grill the kabobs for about 8–10 minutes per side, turning occasionally, until the steak is cooked to your liking and the vegetables are slightly charred.
- Transfer the kabobs to a platter, drizzle with a little extra chimichurri sauce if desired, and serve hot.
Notes
- Parboil the potatoes just until tender — they’ll finish cooking on the grill.
- Use sirloin, flank, or ribeye for tender and flavorful kabobs.
- Soaking wooden skewers prevents them from burning on the grill.
- Reserve a few tablespoons of fresh chimichurri for drizzling over the cooked kabobs.
- Let the steak rest a few minutes after grilling for juicier results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
How long should I grill the kabobs?
About 10 minutes total, turning every 2 to 3 minutes for even charring. The steak cubes should reach medium at that point. Adjust time based on your preferred doneness.
Can I make chimichurri ahead of time?
Yes, and it actually improves. Make it up to two days ahead and store it covered in the fridge. The flavors meld together as it sits. Bring it to room temperature before using.
What cut of steak works best for kabobs?
Sirloin, strip, or ribeye all work well. Choose a cut with some marbling so it stays juicy on the grill. Cut into even 1 to 1.5 inch cubes for consistent cooking.
