Chimichurri Steak Kabobs with Peppers & Pineapple
These chimichurri steak kabobs with bell peppers and pineapple are juicy, flavorful, and perfect for grilling season. Served with cilantro lime rice and asparagus, this healthy, high-protein meal is a summer dinner win!
Equipment
- kabobs
Ingredients
For the Kabobs:
- 1.5 lbs steak sirloin or flank, cut into cubes
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1.5 cups pineapple chunks
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
For the Chimichurri:
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/4 jalapeño seeds removed
- 1/2 shallot
- 1 –2 garlic cloves
- Juice of 1/2 lemon
- 3 tbsp red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
To Serve:
- Cilantro lime rice
- Grilled or roasted asparagus
Let's Make It
- Make the Chimichurri: Blend or finely chop parsley, cilantro, jalapeño, shallot, garlic, lemon juice, vinegar, olive oil, salt, and pepper. Set aside.
- Prep the Steak: Season steak cubes with salt, pepper, garlic powder, and paprika.
- Assemble Kabobs: Thread steak, bell peppers, and pineapple onto skewers.
- Marinate: Brush 1/3 of the chimichurri sauce over the skewers and rub it into the steak. Let rest for 20 minutes.
- Grill: Cook kabobs on medium-high heat, turning every few minutes until steak is desired doneness (about 10–12 minutes).
- Serve: Brush with more chimichurri before serving. Pair with cilantro lime rice and asparagus for a full meal.