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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

Steak Kebabs with Chimichurri

4.67 from 21 votes
My favorite way to eat steak is topped with this AWESOME chimichurri sauce! It adds flavor and zing to anything you're grilling!
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!
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Yield: 6 skewers
Serving Size: 1 skewer


  • 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.

Last Step:

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Serving: 1 skewer, Calories: 219 kcal, Carbohydrates: 5.5 g, Protein: 20 g, Fat: 13 g, Cholesterol: 62.5 mg, Sodium: 335.5 mg, Fiber: 1 g


Grilled Steak Kebabs with Chimichurri-6
Grilled Steak Kebabs with Chimichurri-5

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54 comments on “Steak Kebabs with Chimichurri”

  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. 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.

  3. 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.

  4. 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!

  5. 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.