Dinner

Easy Grilled Chimichurri Steak Kabobs Recipe

ByMaya Arden January 29, 2026January 29, 2026

Introduction

These Easy Grilled Chimichurri Steak Kabobs are full of vibrant flavors and perfect for a quick yet impressive meal. Tender steak cubes marinated in zesty chimichurri sauce and grilled alongside colorful bell peppers make for a delicious and eye-catching dish.

A white oval plate holds several metal skewers with grilled kebabs arranged closely together. Each skewer has four layers of thick, dark brown grilled meat pieces, interspersed with three colorful layers of red, yellow, and green bell pepper slices, creating a vibrant pattern. The meat is coated with finely chopped green herbs. Around the plate, small bits of herbs and oil are scattered. To the top right, a white bowl filled with a green herb sauce and a spoon rests on a white marbled surface. A gray striped cloth is partially under the plate to the left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs filet mignon or top sirloin steak, cut into 1 ½-inch cubes
½ cup Chimichurri Sauce, plus more for finishing

1 tablespoon Worcestershire sauce
1 tablespoon packed brown sugar

1 tablespoon garlic powder
1 teaspoon smoked paprika

1 teaspoon ground cumin
Kosher salt and fresh ground black pepper, to taste
1 large green bell pepper, deseeded and cut into 1-inch pieces

1 large red bell pepper, deseeded and cut into 1-inch pieces
1 large yellow bell pepper, deseeded and cut into 1-inch pieces

Instructions

Step 1: In a large resealable plastic bag or bowl, combine the steak cubes with chimichurri sauce, Worcestershire sauce, brown sugar, garlic powder, smoked paprika, cumin, salt, and pepper. Toss well to coat. Seal or cover and refrigerate for at least 2 hours or overnight for best flavor.

Step 2: If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated steak and bell pepper pieces alternately onto skewers, leaving about 2 inches at the end. This recipe yields 8–10 kabobs.
Step 3: Remove the kabobs from the refrigerator and let them come to room temperature for about 15 minutes while you preheat the grill to medium-high (around 400°F). Lightly grease the grill grates.
Step 4: Place the kabobs on the hot grill. Close the lid and cook for about 4–5 minutes, turning occasionally until steak reaches your preferred doneness.

Step 5: Remove the kabobs from the grill and brush with additional chimichurri sauce while hot. Let rest for at least 5 minutes before serving. Enjoy with your favorite sides.

Tips & Variations

Use metal skewers for easier handling and grilling, but soaked wooden skewers work well too.
Marinating the steak overnight enhances the flavor but 2 hours is sufficient if short on time.

Add cherry tomatoes or red onion pieces to the skewers for extra color and taste.
Serve with rice, crusty bread, or a fresh salad for a complete meal.

Storage

Store any leftover grilled steak kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to avoid drying out the meat. It’s best enjoyed fresh but reheats well with a drizzle of chimichurri sauce.

How to Serve

The image shows two skewers of grilled beef kebabs placed on a round white plate filled with orange-brown rice mixed with black beans. Each skewer has chunks of dark brown grilled beef alternating with bright pieces of green, yellow, and red bell peppers, all sprinkled with chopped green herbs. The plate is set on a white marbled surface, next to a bowl of green chunky sauce with red bits. A woman's hand in the corner holds a fork on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for these kabobs?

Yes, other tender cuts like ribeye or sirloin work well. Avoid tough cuts as they may become chewy when grilled quickly.

How do I know when the steak is done?

Use a meat thermometer for accuracy. Medium-rare is about 135°F, medium 145°F. Cooking times vary by grill and skewer thickness, so check the steak as it grills.