Steak Kebabs with Chimichurri

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My favorite way to eat steak kebabs is topped with this AWESOME chimichurri sauce! It adds flavor and zing to anything you’re grilling!

Steak Kebabs with ChimichurriSteak Kebabs with Chimichurri

And since I’m pretty obsessed with just about everything on a stick for the summer, it’s perfect on these steak kebabs made with tomatoes and red onion – yum! More kebabs I love are Chicken Shawarma Kebab, Grilled Salmon Kebabs and Scallop and Orange Kebabs with Honey-Ginger Glaze.

If you want to serve these for a party, this can easily be doubled. You can assemble the kebabs and make the chimichurri a few hours ahead then grill when you’re ready to eat. Also great with chicken!
Grilled Steak Kebabs with Chimichurri-4
My favorite way to eat steak is topped with this AWESOME chimichurri sauce! It adds flavor and zing to anything you're grilling!
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4.66 from 20 votes
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Steak Kebabs with Chimichurri

219 Cals 20 Protein 5.5 Carbs 13 Fats
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yield: 6 skewers
COURSE: Dinner
CUISINE: American
My favorite way to eat steak is topped with this AWESOME chimichurri sauce! It adds flavor and zing to anything you're grilling!


  • 1 1/4 pounds beef, (sirloin or Angus) cut into 1-inch cubes
  • fresh ground pepper
  • 1 1/4 tsp kosher salt
  • 1 large red onion, cut into large chunks
  • 18 cherry tomatoes
  • 6 bamboo skewers, soaked in water for 1 hour

For the Chimichurri Sauce:

  • 2 packed tbsp parsley, finely chopped (no stems)
  • 2 packed tbsp chopped cilantro
  • 2 tbsp red onion, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp water
  • 1/4 tsp kosher salt
  • 1/8 tsp fresh black pepper
  • 1/8 tsp crushed red pepper flakes, or more to taste


  • Season the meat with salt and pepper.
  • For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients and mix; set aside in the refrigerator until ready to use (can be made a few hours ahead).
  • Place the onions, beef and tomatoes onto the skewers.
  • Prepare the grill on high heat. Grill the steaks to desired doneness, about 2 to 3 minutes per side for medium-rare. Transfer steaks to a platter and top with chimichurri sauce.


Serving: 1skewer, Calories: 219kcal, Carbohydrates: 5.5g, Protein: 20g, Fat: 13g, Cholesterol: 62.5mg, Sodium: 335.5mg, Fiber: 1g
WW Points Plus: 6
Keywords: Best Steak with Chimichurri, Grilled Steak Skewers with Chimichurri, Steak Kebabs with Chimichurri
Grilled Steak Kebabs with Chimichurri-6
Grilled Steak Kebabs with Chimichurri-5

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  1. These are a favorite for sure! We made a big batch for a Mother’s Day lunch and everyone loved them. They were good for a party because they are pretty forgiving. They don’t have to still be piping hot to be good; they are delicious room temp or even cold, too if your guests (like mine!) get busy talking and don’t immediately serve plates right when food comes off the grill. Also works well with shrimp.  I made the sauce the night before. Leftovers were tasty for several days. 

  2. Absolutely loved the chimichurri, excellent flavor!!

  3. Excited to try this recipe! What is the best way to make without a grill? 

  4. Amazing! 

  5. Made these tonight. I was surprised how much I enjoyed them as I am not a huge steak person. They were wonderful. Will definitely make again. I will put more onions on them as the onions were amazing.

  6. I unfortunately don’t have a grill, but I do have a 10″ grill pan. It worked well, but I can only fire up 2 skewers simultaneously, which slows down the process a bit, but it was delicious, and turned out well despite the quantity limitation. Would definitely try again on a regular grill.

  7. SUPER delicious! Easy to make. A pleasure to eat.❤️  (Had it will a side of watermelon)

  8. Loved, loved, loved it! I’ve never had chimichurri sauce before. My husband and kids liked it. I did season the steak with a little Montreal steak seasoning first, but I don’t think I needed to. Will make for company next time!

  9. Turned out really good. Cooked exactly 3 minds on each side and turned out medium rare. Great recipe.

  10. Delicious

  11. This recipe was so good and flavorful and really easy! 

  12. I feel like I’m missing something. The steak was so tough and bland. Maybe if I used a marinade beforehand. That chimi sauce was banging, husband loved the spice kick but I need to take it down a notch for me. Served w rice and it was a quick meal. 

  13. Made this tonight and loved it! Came out perfect. I removed all the items from the kebabs and weighed my portion and I’ll have lunch for tomorrow! So excited for round two and this will become part of my summer rotation, so thanks once again for an amazing healthy recipe.

  14. I used a marinade for the steak, but the chimichurri sauce is fantastic! Great recipe for summer grilling!

  15. I haven’t made chimichurri in ages and had forgotten it existed, thank you for reminding me! Yours sounds and looks absolutely delicious! 🙂

  16. So fresh and delicious!  Definitely making these again.

  17. So fresh and delicious!  Definitely making these again.

  18. Its been a skinnytaste week and boy am I glad. I made these Kebabs on Tuesday and that sauce is AWESOME and easy. It would taste good with any type of meat or seafood. Definitely a keeper. Thank you for another great recipe!

  19. This was absolutely delish!! I make this often on the grill. We all love it!!!

  20. Has anyone made a large batch of the sauce & froze it? Did it hold up?

  21. After getting home and realizing I had no skewers, I put the steaks on a cast iron grill pan, seared the top and bottom, then added the tomatoes and red onion pieces around the edges and finished it in the oven. I bought a pack of 6 small steaks I intended to cube, but left whole to cook. I sliced an individual steak and topped with the chimichuri sauce and loved the fresh flavor. Served with roasted asparagus. It reheated great at lunch.

  22. So delicious! I added mushrooms to the skewers. My BBQ wasn’t working, so I cooked them (covered) in a cast iron skillet.

  23. My absolute fav! I always double the chimichurri and use it on other things, as well as the steak.

  24. Gina,
    Can the sauce be frozen, if making a large batch?
    Thank you,

  25. Has anyone tried this over grilled shrimp or swordfish kabobs? We loved it over steaks, and I’d love to try seafood.

  26. Are the smart points including the chino Hiedi?

  27. Hi Gina, sorry for a(nother) stupid question. Can I paint this stuff on homemade burgers  before grilling? My nephew is staying with us and he doesn’t eat “whole meats”. No steak, pork, chicken, white fish pieces (unless battered and deep fried) etc. but he will eat mince meat and pulverised things like tinned tuna. Ah the bizarre fussiness of children. ???? I hope this will work on burgers as if really like to try it soon.

  28. Hope this isn’t a dumb question but If grilling is not an option do you just bake? or bake and broil?

  29. This was delicious!! I made it for a dinner party and everyone was impressed!!

  30. This is probably a dumb question, but do you blend the sauce ingredients? I did because it was too “leafy” with the parsley and cilantro.

  31. The flavor was absolutely amazing. Wow!

  32. This was so good! My husband and I loved it. The sauce totally makes the dish!

  33. Making this tonight and pairing it with Gina’s Spiralized Sweet Potato Latkes and roasted asparagus.  Thanks Gina for all your recipes.  I’ve lost 30 lbs since March.  

  34. I am from Argentina, where originally chimichurri is. Let me give you a suggestion.
    Change olive oil for canola or other with less strong flavor and red white vinegar for white vinegar.
    And red onions for I am not sure how they are call here but are the one white, thin, and long onions.

    And please try to add a Tbsp of oregano.

    Try, on the same way, let all the ingredients in a fridge for at least 1 day and before use it mix  and enjoy!

  35. Perfect timing on this one. Here in San Diego it’s rather warm and I whipped up a similar chimichurri but added fresh mint, too. Isn’t this such a great way to top grilled meats? Have a great weekend.

  36. Made this for dinner last night using filet I had already defrosted and needed to use. The Chimichurri Sauce is one of the best I’ve ever made and will definitely be making this again. I did use red wine vinegar in lieu of the cider vinegar since that is what I had in my pantry. Thank you for this simple and delicious recipe…a hit in my house!

  37. What if you don’t have a grill?

  38. I adore chimichurri!

  39. This Chimichurri sauce is wonderful! I have made it many many times and it is also good with pork and chicken.. One of my favorite summer grilling staples!

  40. What cut of beef should be used?

  41. Do you recommend using flat leaf or curly leaf parsley? My grocery store sells both and I never know which one to use. Thanks.

  42. What cut of steak do you recommend here? Looks great.

    • she already posted it

      1 1/4 pounds beef, (sirloin or Angus) cut into 1-inch cubes