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Grilled Steak Kabobs with Zesty Cilantro Chimichurri

These Grilled Steak Kabobs with Cilantro Chimichurri feature a straightforward marinade and a bright, herb-forward chimichurri. Perfect for a relaxed evening on the patio, they combine juicy sirloin with plenty of fresh vegetables for a healthy, satisfying meal.

Grilled steak kabobs with zucchini and onion over rice and topped with cilantro chimichurri.

These kabobs showcase tender sirloin cubes threaded with zucchini and red onion, finished with a vibrant cilantro chimichurri. The combination of a simple marinade and the bright sauce makes this an easy weeknight dinner or a crowd-pleasing option for gatherings.

Fire up the grill and get ready for a great meal.

Why You Will Love These Grilled Steak Kabobs:

  • Quick and easy to prepare.
  • Marinade and prep can be done ahead to save time.
  • Cilantro chimichurri adds fresh, zesty flavor.
Grilled steak kabobs arranged in rows on grill.

Best Cut of Beef for Kabobs

Sirloin is a great choice for kabobs: flavorful, fairly lean, and budget-friendly. I cut a thick sirloin into roughly 1 1/2-inch pieces so the meat and vegetables cook evenly. Other tender cuts, such as filet mignon or strip steak, also work well if you prefer them.

Choose a thicker cut rather than thin slices so the steak and vegetables finish at similar times and you avoid overcooking the meat.

Marinating Time

Marinate based on your schedule. Fifteen minutes helps, but one to two hours is ideal for deeper flavor. This marinade is versatile and works well on other grilled proteins too.

Recipe Ingredients

For the Steak and Marinade

Sirloin steak cubed in bowl, sliced zucchini, sliced red onion and other ingredients arranged on surface.
  1. Steak: 2 lb sirloin, cut into 1 1/2-inch pieces.
  2. Garlic: 2 cloves, minced.
  3. Olive oil: 3 tablespoons.
  4. Worcestershire sauce: 3 tablespoons.
  5. Balsamic vinegar: 2 tablespoons.
  6. Crushed red pepper: 1/2 teaspoon.
  7. Sea salt and cracked pepper: 1/2 teaspoon each, or to taste.
  8. Vegetables: 2 small zucchini, sliced 1/2-inch thick; 1 red onion, cut into 1-inch pieces.

For the Cilantro Chimichurri

Chopped cilantro, spices, olive oil , garlic and other chimichurri ingredients arranged on surface.
  1. Cilantro: 1 cup, chopped (use fresh).
  2. Red pepper flakes: 1/4 teaspoon, adjust to taste.
  3. Olive oil: 1/3 cup.
  4. Red wine vinegar: 2 tablespoons.
  5. Lemon juice: 1/2 lemon, juiced.
  6. Oregano: 1 teaspoon dried or 1 tablespoon fresh.
  7. Garlic: 2 cloves, minced.
  8. Salt and pepper: 1/4 teaspoon each, or to taste.

Recipe Tips

  • Don’t overcrowd the skewers. Leave small gaps so heat circulates and everything cooks evenly.
  • Turn the kabobs regularly—rotate every 2–3 minutes—to avoid overcooking the steak.
  • The chimichurri can be made two ways: pulse in a food processor for a smoother, slightly creamier sauce, or finely chop the cilantro and whisk ingredients together for a more traditional, oil-based chimichurri.
  • I don’t marinate the vegetables; a light toss with olive oil, garlic powder, salt, and pepper keeps them crisp and nicely charred. If you prefer, you can add some marinade to them.

Side Dish Suggestions

  • Street Corn with Garlic Feta Butter
  • Simple Pasta Salad with Lemon Garlic Grilled Zucchini
  • Instant Pot Mac and Cheese
  • 3 Bean Cowboy Caviar
  • Easy Cheesy Zucchini Tots
  • Tomato Basil Pasta Salad

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Grilled Steak Kabobs with Cilantro Chimichurri

These Grilled Steak Kabobs with Cilantro Chimichurri include a simple marinade and are finished with an easy, flavorful chimichurri. Perfect for outdoor dining and sharing.
Steak kabobs arranged on a plate over rice and topped with cilantro chimichurri.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Marinade Time: 1 hour
Total Time: 25 minutes
Servings: 6 12-inch skewers, approx.

Ingredients

Kabobs and Marinade:

  • 2 lb steak (sirloin), cut in 1 1/2 in. pieces
  • 2 garlic cloves, minced
  • 3 T olive oil
  • 3 T Worcestershire sauce
  • 2 T balsamic vinegar
  • 1/2 tsp crushed red pepper
  • 1/2 tsp fresh cracked pepper
  • 1/2 tsp sea salt
  • 2 small zucchini, sliced into 1/2 inch thick pieces
  • 1 red onion, chopped into 1 inch pieces

Chimichurri

  • 1 cup chopped cilantro
  • 1/4 tsp red pepper flakes
  • 1/3 cup olive oil
  • 2 T red wine vinegar
  • 1/2 lemon, juiced
  • 1 tsp oregano (or 1 T fresh)
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 2 garlic cloves, minced

Instructions

  • Whisk the marinade ingredients (olive oil, balsamic, Worcestershire, minced garlic, red pepper, sea salt, cracked pepper). Toss with the steak pieces and refrigerate in a bowl or zip-top bag for 15 minutes to several hours.
  • Preheat the grill to medium-high heat when the meat has marinated.
  • Thread the steak and vegetables onto skewers, leaving small gaps so they cook evenly. Grill the skewers, turning every 2–3 minutes, until the steak reaches desired doneness—about 10–12 minutes total depending on heat and thickness.
  • Remove from the grill and let the kabobs rest for several minutes.
  • While the meat rests, prepare the chimichurri by whisking ingredients together or pulsing them briefly in a food processor. Spoon the chimichurri over the kabobs and serve.

Nutrition

Calories: 403 kcal, Carbohydrates: 7 g, Protein: 34 g, Fat: 26 g

Nutrition information is an approximation and should be used as a guide.