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Grilled steak kabobs on a large white oval serving dish, drizzled with chimichurri sauce. The dish sits atop a light blue marbled surface, alongside a small dish of chimichurri sauce & a gold & white striped linen napkin.

Grilled Chimichurri Steak Kabobs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Jess Larson
  • Prep Time: 25 minutes
  • Cook Time: 6 minutes
  • Total Time: 40 minutes
  • Yield: serves 4
  • Category: Main Dishes, Beef Recipes
  • Method: Grilling & Smoking
  • Cuisine: American, Argentinian
  • Diet: Gluten Free


These Grilled Chimichurri Steak Kabobs are my all-time favorite summer meals! They give the classic Argentinian pairing of smoky grilled steak & zippy chimichurri sauce a fun twist by threading it together on a skewer with tender baby potatoes & char-grilled peppers & onions. The result is equally satisfying & fresh – a steak & potatoes dinner with a summertime twist!

A couple of tips for success: 

  • Homemade chimichurri sauce is a non-negotiable for this recipe, playing double duty as both seasoning & serving sauce for the steak kabobs. My go-to chimichurri recipe is zippy & herbaceous thanks to a generous amount of fresh parsley, cilantro, & oregano.
  • Use a tender cut of beef. The kabobs are grilled hot & fast, so your favorite tender cut of steak will work beautifully. I am partial to top sirloin since its an affordable cut with great flavor & tender texture. 
  • Size matters! To cook evenly, all the elements of your kabobs should be roughly the same size. I aim to slice everything into 1-inch pieces & give the baby potatoes a head start with a quick par-boil on the stovetop.

Once they’re assembled, these chimichurri steak kabobs grill up in a matter of minutes. They’re an easy crowdpleaser & I think that once you try them, you’ll love them as much as we do. ♡ Happy grilling!


  • 16 ounces top sirloin (or tender steak of choice), diced into 1-inch cubes
  • 1824 baby potatoes, about 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, below
  • kosher salt & ground black pepper, to season
  • 68 stainless steel or bamboo skewers (soaked in water at least 20 minutes prior to assembly)

for the chimichurri:

  • ½ cup cilantro leaves & tender stems
  • ½ cup parsley leaves & tender stems
  • 3 tablespoons fresh oregano 
  • 1 lemon, zested & juiced
  • 34 cloves garlic
  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon crushed red pepper flake
  • 1 ½ teaspoons kosher saltGrilled Steak Kabobs ingredients arranged on a light blue surface: diced top sirloin, red onions, bell pepper & baby potatoes. Chimichurri ingredients alongside them - fresh herbs, lemon zest & juice, olive oil & garlic.


  1. Par-boil the potatoes: Place the potatoes in a pot. Cover by 1-2 inches in cold water. Season with 2 teaspoons kosher salt. Bring to a boil, then boil the potatoes for 5-7 minutes, or just until fork-tender. Drain & set aside.How to make steak and potato kabobs, Step 1: baby potatoes parboiling in a small saucepan, which sits atop a light blue marbled surface.
  2. Prep the chimichurri sauce: Meanwhile, as the potatoes par-boil, prep the chimichurri sauce. Add all listed ingredients to a food processor. Pulse to combine. Taste and season with additional salt or ground black pepper. Set aside, or store in an airtight container in the refrigerator for up to 1 week. [gallery columns="2" size="full" ids="12132,12133"]
  3. Assemble the chimichurri steak kabobs: Thread each skewer with potato, top sirloin, bell pepper, red onion, alternating as you go. Pour ½ of the prepared chimichurri over the steak kabobs, using your hands to ensure each is nicely coated in chimichurri sauce. Reserve remaining chimichurri for serving. Chimichurri steak and potato kabobs assembly: A woman's hands shown threading steak onto a bamboo skewer with bell peppers, onions, & potatoes. 3 assembled skewers sit atop a small baking sheet on a light blue marbled surface.
  4. Grill the chimichurri steak kabobs: Prepare a grill for medium-high direct heat grilling (500-600 degrees F). Once hot, place the steak kabobs on the grill, such that the kabobs run perpendicular to the grill grates. Grill 3 minutes per side for medium doneness – add or subtract a minute of cooking time per side if you prefer your steak more/less done. Grilled steak kabobs, Step 4: Grilled steak kabobs shown on grill grates.
  5. Serve the grilled steak kabobs: Remove the kabobs from the grill. Rest for 2-3 minutes before serving. Serve with reserved chimichurri. Enjoy!Grilled steak kabobs on a large white oval serving dish, drizzled with chimichurri sauce. The dish sits atop a light blue marbled surface, alongside a small dish of chimichurri sauce & a gold & white striped linen napkin.


  • Make-Ahead & Storage:
    • Make-Ahead Steak Kabobs: These steak and potato kabobs can be assembled up to 12 hours in advance. Prep according to Steps 1-3 of Recipe Directions (above) & store assembled kabobs covered in the refrigerator. Remove from the refrigerator about 30 minutes before you’d like to begin grilling to bring the steak to room temperature for more even grilling. Grill & serve as described in Steps 4-5, above.
    • Storage: Leftover steak kabobs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, remove the steak & veggies from the kabobs & reheat in the microwave until warmed through. Leftover chimichurri sauce will keep, stored in an airtight container for up to 1 week. You can also freeze leftover chimichurri. To freeze, transfer to a freezer safe container (these are my favorite!) for up to 3 months. Thaw in the refrigerator a day before you’d like to use it.
  • 20-Minute Meal Prep: Nearly all of the active prep work for these grilled steak kabobs comes from par-boiling the potatoes & prepping the chimichurri sauce. Prep either or both in advance for a great head start on your grilled steak and potato kabobs dinner – it’ll take 20 minutes, tops:
    • Par-boil the potatoes according to Step 1 of Recipe Directions, above. Allow to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. (10 minutes active prep)
    • Prep the chimichurri sauce according to Step 2 of Recipe Directions above. Store in a jar or airtight container in the refrigerator for up to 1 week. (10 minutes active prep)