Four steak kebabs with roasted vegetables resting on a wooden serving dish.

Steak Kebabs With Chimichurri

It is officially grilling season! Looking for a twist on your average kebab? Try this great recipe from Skinny Taste.

Ingredients:

  • 1 1/4 pounds beef, (sirloin or Angus) cut into 1-inch cubes
  • fresh ground pepper
  • 1 1/4 tsp kosher salt
  • 1 large red onion, cut into large chunks
  • 18 cherry tomatoes
  • 6 bamboo skewers, soaked in water for 1 hour

For The Chimichurri Sauce:

  • 2 packed tbsp parsley, finely chopped (no stems)
  • 2 packed tbsp chopped cilantro
  • 2 tbsp red onion, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp water
  • 1/4 tsp kosher salt
  • 1/8 tsp fresh black pepper
  • 1/8 tsp crushed red pepper flakes, or more to taste

Directions:

  1. Season the meat with salt and pepper.
  2. For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients and mix; set aside in the refrigerator until ready to use (can be made a few hours ahead).
  3. Place the onions, beef and tomatoes onto the skewers.
  4. Prepare the grill on high heat. Grill the steaks to desired doneness, about 2 to 3 minutes per side for medium-rare. Transfer steaks to a platter and top with chimichurri sauce.

Nutrition Information:

Yield:

6 skewers

Serving Size:

1 skewer

Amount Per Serving:

  • Freestyle Points: 4
  • Points +: 6
  • Calories: 219 calories
  • Total Fat: 13g
  • Saturated Fat: g
  • Cholesterol: 62.5mg
  • Sodium: 335.5mg
  • Carbohydrates: 5.5g
  • Fiber: 1g
  • Sugar: 0g
  • Protein: 20g

All images and text © Gina Homolka for Skinnytaste.

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