Beef Kabobs with Chimichurri Sauce

Beef Kabobs with Chimichurri Sauce are my go-to when I want a restaurant-quality meal that comes together quickly. Curry-spiced beef gets beautifully charred on the grill alongside sweet peppers and onions, while the bright, garlicky chimichurri adds fresh herb flavor that makes every bite pop. I make them for Memorial Day cookouts, Fourth of July parties, Father's Day dinners, and weeknights when I want something impressive without the stress. The kabobs stay fresh in the fridge for up to 3 days, and the chimichurri keeps for a week or freezes for up to 3 months.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Main Course

Cuisine: American, Argentinian

Keyword: Beef Kabobs with Chimichurri Sauce

Servings:

Calories: 752kcal

Author: Mandy Applegate

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

US Customary - Metric

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

I've got a few tips to help you get the best results every time.

Make chimichurri ahead: You can prepare the chimichurri sauce up to 7 days in advance and store it in the fridge, so the flavors have even more time to meld and develop. You can also freeze it for up to 3 months, just thaw it in the fridge overnight; no need to reheat.

Slice uniformly: Uniform sizes matter. Cut the beef and vegetables into similar-sized pieces so everything cooks evenly and finishes at the same time.

Soak bamboo skewers: If you're using bamboo or wooden skewers, soak them in water for at least 30 minutes before threading the kabobs so they don't burn on the grill.

Check the temperature: Use an instant-read thermometer to check the beef instead of guessing, especially if you prefer a specific level of doneness.

Don't skip the rest: Letting the beef rest for 5 minutes after grilling keeps the juices inside instead of running all over your plate when you cut into it.

Store properly: Place fully cooled cooked kabobs in an airtight container in the fridge for up to 3 days. Reheat on the grill, under the broiler, in the oven, or in the microwave before serving. Store the chimichurri sauce separately, so the kabobs won't get soggy.

Nutrition

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