Description
These Grilled Chimichurri Steak Kabobs are a delightful blend of tender steak and vibrant vegetables, perfect for any summer gathering. The homemade chimichurri sauce, bursting with fresh herbs and zesty flavors, takes these kabobs to a whole new level. Quick to prepare and easy to customize with your favorite veggies, these skewers are not only satisfying but also healthy. Ideal for barbecues, picnics, or family dinners, these kabobs are sure to impress your guests while delivering on taste and nutrition.
Ingredients
Scale
- 16 ounces top sirloin (or your preferred tender steak), diced into 1-inch cubes
- 18–24 baby potatoes (1-inch in diameter)
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch pieces
- Chimichurri sauce (homemade)
- Kosher salt & ground black pepper (to season)
- 6–8 stainless steel or soaked bamboo skewers
Instructions
- Prepare the potatoes by boiling them in salted water for 5-7 minutes until fork-tender. Drain and set aside.
- Make the chimichurri sauce by blending all ingredients in a food processor until smooth. Adjust seasoning if necessary.
- Assemble the kabobs by alternating potato, steak, bell pepper, and onion on each skewer. Coat with half of the chimichurri sauce.
- Grill the kabobs over medium-high heat for about 3 minutes per side until cooked to desired doneness.
- Allow kabobs to rest for a few minutes before serving with reserved chimichurri sauce.
Nutrition
- Serving Size: 1 skewer (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg