# Chimichurri Steak Kabobs with Grilled Peppers > Juicy steak kabobs brushed with vibrant Argentinian chimichurri and paired with charred bell peppers for a smoky, herb-forward grilling experience. These skewers are bright, bold, and perfect for backyard dinners or weekend entertaining. Canonical URL: https://www.topshelf.recipes/recipes/chimichurri-steak-kabobs-grilled-peppers ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe These chimichurri steak kabobs are built around a simple truth: big herb flavor and high heat do most of the work. Slicing flank steak across the grain into uniform 1½-inch cubes gives you tender, chewable bites that take on the bright, garlicky punch of Argentinian chimichurri without becoming mushy, while quick grilling leaves the interior juicy and the exterior nicely charred. Red and yellow bell peppers add sweet contrast and a smoky note when blistered, and reserving a portion of the sauce to brush on at the end keeps the herbs tasting fresh rather than cooked through. This version balances speed and depth—marinating for as little as 20 minutes infuses flavor without over-softening the steak, and emulsifying the oil and vinegar helps the sauce cling to meat and vegetables. It’s ideal for backyard dinners, a casual weekend crowd, or anyone who wants bold, herb-forward grilling that’s impressive but not fussy. Follow a few timing and heat cues and these skewers will offer bright acidity, a garlicky backbone, and the satisfying char that makes outdoor cooking so rewarding. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 12 minutes - Total Time: 37 minutes - Servings: 6 - Difficulty: Medium - Category: Grilling ## Ingredients ### Cut and marinate the steak - 1 1/2 lb Flank steak, trimmed ### Make the chimichurri - 1 cup Flat-leaf parsley, packed - 2 tbsp Fresh oregano leaves - 3 cloves Garlic cloves, peeled - 2 tbsp Red wine vinegar - 1/2 cup Extra-virgin olive oil - 1/2 tsp Crushed red pepper flakes - 1 1/2 tsp Kosher salt ### Prepare the peppers - 1 large Red bell pepper, seeded and cut into 1½-inch pieces - 1 large Yellow bell pepper, seeded and cut into 1½-inch pieces ## Instructions ### 1. Make the chimichurri In a food processor or by hand, finely chop the parsley, oregano, and garlic. Transfer to a bowl and whisk in red wine vinegar, olive oil, crushed red pepper flakes, and 1 teaspoon of the kosher salt until emulsified; taste and adjust seasoning. Reserve about one-third of the sauce for finishing and use the rest to marinate the steak. ### 2. Cut and marinate the steak Slice the flank steak across the grain into 1½-inch cubes and place in a bowl. Toss with two-thirds of the chimichurri so pieces are well coated, cover, and refrigerate for at least 20 minutes or up to 2 hours to allow flavor to penetrate. ### 3. Prepare the peppers While the steak marinates, cut the red and yellow bell peppers into 1½-inch pieces. Pat them dry and season lightly with a pinch of kosher salt to draw out moisture and encourage char. ### 4. Assemble the kabobs Thread steak cubes and pepper pieces onto skewers, alternating for even cooking and leaving a little space between pieces. Brush the assembled skewers lightly with olive oil to prevent sticking. ### 5. Grill the skewers Preheat the grill to medium-high (about 425–450°F / 220–230°C). Grill kabobs for 8–12 minutes, turning every 2–3 minutes until steaks reach desired doneness and peppers are charred. During the last minute, brush with the reserved chimichurri for a bright finish. ### 6. Rest and serve Transfer skewers to a platter and let rest 5 minutes to redistribute juices. Serve with extra chimichurri on the side and garnish with a sprinkle of kosher salt if desired. ## Nutrition Estimated nutrition per serving (4 oz steak): - Calories: 490 kcal - Protein: 32.6 g - Carbohydrates: 24.8 g - Fat: 28.8 g - Saturated Fat: 6.7 g - Trans Fat: 0 g - Fiber: 7.6 g - Sugar: 0 g - Added Sugars: 0 g - Cholesterol: 81 mg - Sodium: 705 mg - Potassium: 756 mg - Calcium: 83 mg - Iron: 4.5 mg - Vitamin D: 0.1 mcg ## Tips ### Slice Against the Grain Cutting the flank steak across the grain into equal cubes shortens the muscle fibers and yields a noticeably more tender bite after grilling. ### Don’t Overmarinate Flank Keep the marinating window to 20 minutes–2 hours; longer lets the acid break down the meat too much and can create a mushy texture. ### Soak Wooden Skewers If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning and to help stabilize the pieces on the grill. ### Leave Space on Skewers Thread pieces with a little gap between them so hot air can circulate for even charring and predictable cooking times. ### Brush at the End Reserve a third of the chimichurri and brush it on during the last minute of grilling so the herbs stay bright and don’t blacken. ## Variations and Substitutions ### Chicken or Shrimp Swap Use boneless chicken thighs cut into 1½-inch pieces or large shrimp; reduce grilling time and marinate shrimp only 15–30 minutes to avoid firming from the acid. ### Vegetarian Portobello & Halloumi Replace steak with firm cubes of halloumi and meaty portobello chunks for a vegetarian option that still benefits from chimichurri’s herbiness and grill char. ### Citrus-Shallot Chimichurri Add a tablespoon of orange or lime juice and a finely minced shallot to the chimichurri to introduce bright citrus notes that pair beautifully with the peppers. ### Smoky Paprika Twist Stir 1 teaspoon smoked paprika into the chimichurri or dust the steak lightly before skewering for a deeper, smoky flavor without extra smoke from the grill. ## Notes This recipe brings Argentina's signature chimichurri to handheld kabobs — great for dinner parties or a flavorful weeknight treat. Home cooks will love the make-ahead sauce and quick grill time. ### Storage and Make-Ahead Store leftover skewers in an airtight container in the refrigerator for up to 3 days; keep any extra chimichurri in a separate jar to preserve its fresh herbal flavor for up to 5 days. Reheat gently on a medium grill or in a hot skillet for a couple of minutes per side so the steak warms through without overcooking. Chimichurri also freezes well in ice cube trays for up to 3 months—thaw and stir before serving. ### Serving Suggestions Serve these kabobs over a bed of cilantro-lime rice, warm grilled flatbreads, or a simple salad of arugula and thinly sliced red onion to cut the richness. Offer extra chimichurri on the side, and finish with flaky sea salt and a squeeze of lemon if desired; a glass of Malbec or a crisp, citrus-forward lager complements the herbaceous, peppery profile nicely. ## Frequently Asked Questions ### Can I use a different cut of steak? Yes—skirt or sirloin work well; if using a thicker cut like ribeye, slice into uniform cubes so they cook evenly, and adjust grilling time for thickness. Avoid very lean cuts that can become tough when grilled quickly. ### How do I know when the steak is done? Use an instant-read thermometer—120–125°F for rare, 130–135°F for medium-rare, and 140–145°F for medium; because cubes cook quickly, check a representative piece after 8 minutes and adjust as needed. ### Can I make chimichurri ahead of time? Yes—the chimichurri flavors deepen after a few hours in the fridge and will keep up to 5 days. Reserve a portion before marinating so you have bright, uncooked sauce for finishing. ### How do I prevent peppers from slipping on the skewer? Cut peppers into firmer, slightly larger pieces and thread two parallel pieces on the skewer when possible; alternatively, place pepper pieces between steak cubes to help hold them in place while grilling. ### Can I grill these indoors? Yes—use a very hot, well-oiled cast-iron grill pan or broiler, turning often to mimic the quick high heat of an outdoor grill; watch closely to avoid burning the chimichurri when finishing under direct heat. ## Related Recipes and Guides - [Quinoa and Black Bean Salad](https://www.topshelf.recipes/recipes/quinoa-black-bean-salad) - [Perfect Juicy Grilled Chicken Breasts (No Drying, 15 Minute Method)](https://www.topshelf.recipes/recipes/perfect-juicy-grilled-chicken-breasts-15-minute-method) - [Maple Mustard Glazed Grilled Chicken Thighs (Sweet Savory Weeknight BBQ)](https://www.topshelf.recipes/recipes/maple-mustard-glazed-grilled-chicken-thighs) - [Small Grill Alternatives to Beer-Can Whole Chicken: Spatchcock and Two-Zone Roast on the Grill](https://www.topshelf.recipes/recipes/small-grill-spatchcock-two-zone-roast) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Spicy Grilled Shrimp Skewers with Garlic Lime Marinade](https://www.topshelf.recipes/recipes/spicy-grilled-shrimp-skewers-garlic-lime-marinade) - [End-of-Summer Vegetable Grill Roundup](https://www.topshelf.recipes/articles/end-of-summer-vegetable-grill-roundup) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling)