Beef Kabobs with Chimichurri Sauce
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Nothing beats biting into Beef Kabobs with Chimichurri Sauce fresh off the grill. The curry-spiced beef is tender and smoky, vegetables are caramelized and sweet, and that bright chimichurri adds a garlicky punch. It’s the kind of meal that looks impressive but comes together quickly for a weeknight.
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I make them for Memorial Day cookouts, Fourth of July parties, and summer weeknights when I want something impressive without stress. They’re crowd-pleasers that travel well to potlucks and tailgates. You can prep the skewers ahead and grill onsite. The kabobs stay fresh for 3 days, and chimichurri keeps for a week.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Beef Kabobs with Chimichurri Sauce with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These kebabs are so flavorful yet let the grill do most of the work while the chimichurri adds incredible freshness.
Make the Chimichurri Sauce
Combine the parsley, red wine vinegar, olive oil, lemon juice, chopped garlic cloves, salt, and black pepper in a medium bowl or mason jar.
Stir everything together until well blended, then set it aside to let the flavors develop while you prep the kebobs. The longer it sits, the more the garlic mellows and the herbs infuse the oil.
Marinate the Beef
In a large bowl, add the beef cut into 1 or 2-inch cubes, then the olive oil, curry powder, salt, and pepper. Toss until every piece is coated in the curry mixture.
Cover the bowl and let the beef cubes absorb the marinade for at least 30 minutes in the refrigerator to let the curry flavors really penetrate the meat.
Assemble the Skewers
Thread the marinated beef, chunks of red bell peppers, zucchini rounds, and wedges of red onions onto bamboo skewers, or flat metal skewers if you don’t want them spinning.
Alternate between the beef and the fresh veggies; this gives you color variety and makes sure every bite has a mix of flavors and textures.
Preheat the Grill
Get your grill, griddle, or grill pan going at medium-high heat, around 400°F (200°C). You can use a grill surface thermometer to make sure it hits the ideal temperature.
You want it hot enough to sear the beef and vegetables, but not so hot that everything burns before cooking through.
Grill the Kabobs
Place the skewers on the grill and cook for 4 to 5 minutes per side, turning once or twice to get even charring. I always wear my grill gloves to keep my hands safe from burns.
The beef should reach an internal temperature of 145°F for medium doneness. Use an instant-read thermometer to check the temperature in the thickest part of the beef.
Rest and Serve
Let the kabobs rest for 5 minutes after pulling them off the grill. This lets the juices redistribute so the beef stays tender.
Drizzle the chimichurri sauce generously over the beef kebobs or serve it on the side in a small bowl for dipping. Enjoy!
If you’re taking these kabobs to a potluck or picnic, pack them in a large airtight container or wrap them tightly in foil. You can also just assemble the kabobs and grill them onsite on a portable gas grill so you can serve them fresh and hot straight off the grill.
Keep the chimichurri sauce separate in a small jar or leakproof container with a tight lid so it doesn’t spill.
Equipment
Ingredients
For the kabobs:
- 1 pound beef sirloin cut into 1-inch cubes
- 1 red bell pepper chopped into large chunks
- 1 zucchini sliced into thick rounds
- 1 red onion cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon curry powder
- Salt and pepper to taste
For the chimichurri sauce:
- 1 ½ cups fresh parsley finely chopped
- ¼ cup red wine vinegar
- 1 cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon garlic minced
- Salt and pepper to taste
Instructions
- In a bowl or mason jar, combine parsley, red wine vinegar, olive oil, lemon juice, garlic, salt, and pepper. Stir well to blend. Set aside to let the flavors develop.Salt and pepper, 1 ½ cups fresh parsley, ¼ cup red wine vinegar, 1 cup olive oil, 1 tablespoon lemon juice, 1 tablespoon garlic
- In a separate bowl, whisk together olive oil, curry powder, salt, and pepper. Add the beef cubes and toss until well coated. Cover and marinate for at least 30 minutes in the refrigerator.3 tablespoons olive oil, 1 teaspoon curry powder, Salt and pepper, 1 pound beef sirloin
- Thread the marinated beef, red bell pepper, zucchini, and red onion onto skewers, alternating for color and flavor variety.1 red bell pepper, 1 zucchini, 1 red onion
- Preheat your grill to medium-high heat (around 400°F (200°C)).
- Place the skewers on the grill and cook for 4–5 minutes per side, or until the beef reaches an internal temperature of 145°F for medium doneness.
- Let the kabobs rest for 5 minutes before serving. Drizzle with chimichurri sauce or serve it on the side for dipping.
Notes
Nutrition
How to Store Leftovers
Let leftover kabobs cool completely, then store in a large airtight container in the fridge for up to 3 days. Keep the chimichurri sauce separate in a jar or small container for up to a week to keep it fresh and prevent the kabobs from becoming soggy.
To reheat, place the kabobs on a baking sheet and warm them in a 350°F oven for about 10 minutes, or reheat them on the grill or under the broiler for a few minutes per side. You can also warm them in the microwave unassembled and thread once ready to serve.
The chimichurri doesn’t need reheating and tastes best cold or at room temperature. You can freeze this sauce in a freezer-safe container for up to 3 months and thaw it overnight in the fridge before using.
What to Serve With Beef Kabobs with Chimichurri Sauce
These kabobs pair beautifully with corn on the cob, a simple green salad with lemon vinaigrette, or fluffy white rice to soak up the chimichurri. I also love serving them with grilled potatoes, flatbread, or warm pita for something light.
If you want extra crunch, add sliced English cucumber and jalapeño to munch on the side. You can also serve them alongside garlic mushrooms or fresh tomatoes for a complete summer spread.
They’re hearty enough on their own, but adding a side of black beans, quinoa salad, or pasta salad makes them even more filling for a crowd. For drinks, try iced tea or lemonade that won’t compete with the bold flavors.
More Easy Recipes for You to Try at Home
If you love these kabobs, you’ll want to try my other easy grilled recipes.
