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Ready to grill this summer? Try out this recipe for juicy steak skewers! Marinated sirloin steak skewers with baby potatoes, bell peppers, red onion, garlic cloves, then topped with a homemade blended chimichurri sauce. These are the best steak bites you’ll ever make!
What are steak skewers?
Steak skewers go by a variety of different names. You might have heard them called steak kabobs or even shish kabobs.
Steak skewers are a fun party or outdoor cookout food. Steak is layered on long wooden skewers with other ingredients like vegetables or even fruit!
Some people bake their steak skewers, but most people like to grill them outside.
What is chimichurri sauce?
Chimichurri is an uncooked sauce, typically served over meat. It’s very popular in Argentinean cuisine, especially with grilled meats!
- Olive oil
- Red wine vinegar
- Lime juice
Chimichurri can also be made using basil, but I usually just go with whichever herbs I have on hand.
You can blend it for a more smooth sauce like in the photo above, or you can just finely chop all of the ingredients as I did on my marinated flank steak recipe with chimichurri!
Best steak to use for beef kabobs
When it comes to steak skewers, there are a lot of options out there! I utilized sirloin steak because not only is it budget-friendly, but because it gets very tender and juicy from being marinated.
If budget isn’t an issue, you can use filet mignon or rib-eye!
You can also use marinated flank steak on your shish kabobs. Flank steak is usually pretty tough, but the marinade will make it tender.
Steak marinade ingredients
When it comes to eating a filet or fancy cut of beef, I only utilize salt and pepper, no marinade. However, when you have a more tough cut of meat, marinating is your best friend.
Marinating meat helps elevate the flavor, helps tenderize it, and helps the beef not dry out when cooking or grilling it.
For this marinade, I used:
- Olive oil
- Soy sauce (low sodium)
- Worcestershire sauce (low sodium)
- Dijon mustard
- Lemon juice
- Garlic cloves (minced)
- Dried oregano
- Red pepper flakes
- Fresh ground black pepper
What is the best acid to use in steak marinade?
Utilizing acidic ingredients is what helps break down the tough fibers in the meat and help tenderize it. Incorporating lemons, limes, or orange juice is always recommended to add to a marinade.
You can also use your favorite kinds of vinegar too as an acidic component. Try it with balsamic vinegar for a tangier flavor profile!
How to marinate the meat for skewers
To marinate the steak skewers, you can use the same bowl!
- Whisk together all of the marinade ingredients until they were fully combined.
- Cut the sirloin into 2-inch cubes. Remember, they will shrink when they cook, so don’t cut them too small.
- Then, put the cubes into the marinade and mix them all in until fully coated.
- Cover and place in the refrigerator for a minimum of 4 hours.
The longer they marinate, the more flavor will soak into the meat.
Best vegetables for steak kabobs
When it comes to grilling vegetables, the world is your oyster!
I wanted these steak skewers to be more hearty, so I used baby golden potatoes. Make sure you use small potatoes, or else they won’t fully cook through when you grill the skewers.
I also used:
- Bell peppers
- Whole garlic cloves
- Red onions
You want to cut these into one-inch squares. You could also use zucchinis and mushrooms too!
Assembling the steak skewers
I kept it simple with the vegetables, just adding some olive oil, kosher salt, and black pepper. The steak marinade has so much flavor, and the juices will help flavor the vegetables once they are all on the skewer.
When assembling the skewer, I pre-soaked my wooden skewers. This helps them not to burn/catch fire when you are grilling.
To assemble the steak skewers:
- You want to start and end with the most secure vegetable. I put the potatoes on the end because they won’t slide off when cooking on the grill even when cooked.
- Then I followed it with a pepper, followed by an onion.
- Slide on a piece of steak and garlic.
- Repeat until you have about an inch left on either end of the skewer.
Note: Be mindful if you’re using zucchini. The slices tend to slide off, so don’t put them on the ends.
Grilling the skewers
Make sure your grill is clean and brought up to high heat before you start cooking!
To grill the skewers:
- Once pre-heated, lower the heat to medium and place the steak skewers on the grill.
- Turn the skewers every couple of minutes to ensure all sides are getting evenly cooked. Depending on how you like your steak cooked, the cooking time will vary.
An electric thermometer is always great to have on hand!
For medium-rare, the internal temperature should be 130-135F. For medium, the temperature should be 145F. It takes about 8-10 minutes.
You don’t want to cook it more than that because you’ll end up with a tough piece of steak.
A lot of elements can affect the cooking time of the steak, such as wind outside, location of the kabobs on the grill, and distance from the flame, so just keep an eye on them and utilize that thermometer.
No one likes an overcooked steak!
When to serve with marinated steak kabobs
I hope you enjoy these marinated steak skewers with chimichurri. They are the perfect grilling recipe for BBQs on the weeknights! They are also perfect for outdoor cookouts and parties.
How do you store leftover marinated steak kabobs?
If you have a food storage container that the skewers will fit inside, then store extras while they are still on the kabobs. Then, you can just reheat them as they are.
If you don’t have a container like this, just remove the steak and veggies and place them in a food storage container or resealable plastic bag.
Keep the leftover grilled steak and vegetables in the refrigerator for up to 3 days.
Check out these other grilling recipes!
- Carne Asada Tacos
- Marinated Chicken Skewers
- Jerk Chicken Skewers
- Marinated Flank Steak with Chimichurri
- Blue Cheese Burgers
For the web story version of this recipe, click here!
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- 1 1/2 pounds sirloin steak (cut into 1 1/2 inch cubes)
- 1 pound baby dutch yellow potatoes ((see note))
- 2 bell peppers (seeds removed, cut into squares)
- 10 cloves garlic (peeled)
- 1 red onion (peeled, cut into squares)
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- Wooden skewers (soaked)
- 1 cup fresh cilantro
- 1/2 cup fresh parsley
- 3 garlic cloves (peeled)
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 jalapeño (seeded)
- 1 tablespoon lime juice
- Pinch Kosher salt
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- In a large bowl, whisk together all of the marinade ingredients until fully combined. Add in the cubed sirloin pieces and mix until all the steak is fully coated. Cover and refrigerate for minimum 4 hours. If using wooden skewers, place in water to soak [see note].
- Once the steak is finished marinating, in a separate medium bowl place all the vegetables, olive oil, salt and pepper. Toss until vegetables are coated.
- Grab a pre-soaked skewer and begin adding the vegetables and steak. I start with the potato because it will remain secure and the other elements won’t slide off when grilling. I use about 3-4 pieces of steak per skewer. Discard marinade.
- Preheat the grill on high and clean the grill grates if needed. Once grill is preheated, lower the heat to medium and place the skewers onto the grill. Cook for 8-10 minutes, rotating every few minutes so it is evenly cooked. Utilize an electric thermometer for desired doneness, for medium rare internal temperature should be 135 degrees F. For medium temperature should be 145 degrees F. Remove from the grill.
- Add all the chimichurri ingredients into a food processor and pulse until combined. [see note]
- Serve the steak skewers with the chimichurri sauce drizzled on the top. Enjoy!
- Make sure you use small baby potatoes, larger potatoes will not be able to cook through with the cooking time on the grill.
- For the meat, you can use sirloin or flank steak.
- Pre-soak wooden skewers so they do not burn/catch fire when grilling.
- You can use any veggie you like! Zucchini and mushrooms also work really well.
- If you do not have a food processor for the chimichurri, you can chop all the ingredients and whisk them to combine.
- You can also use this marinade on skirt steak!