Grilled Steak Kabobs with Basil Mint Chimichurri

Grilled meat Kabobs are made with tender sirloin meat, oregano, lemon juice, and garlic. For the perfect summer supper, serve with basil and mint chimichurri.  


For the beef kabobs: – 1 1/2 lbs. beef sirloin, cut into 1 inch cube – 1/4 cup olive oil – 1 Tablespoon dried oregano – 2 Tablespoons fresh lemon juice – 3 cloves garlic, minced – Salt and Pepper For the herb chimichurri: – 1/2 cup olive oil – 2 Tablespoons golden balsamic vinegar – 1 cup fresh mint leave – 1 cup fresh basil leave – 2 cloves garlic, minced – Pinch or two of salt – Pinch of red pepper flake


For the steak kabobs:- Warm the grill up until it's medium-high (about 400 degrees). Put the garlic, oregano, lemon juice, and olive oil in a bowl and mix them together.  

Step 1

Add the beef to the olive oil mixture and make sure it's well covered. Season the beef with salt and pepper. Put the dish in the fridge for at least 30 minutes and up to 3 hours with the lid on.  

Step 2

Put the beef on skewers; this amount should make 4 to 6 skewers, based on their size.  

Step 3

Cover the skewers and put them on the grill. Cook for about two minutes on each side until the meat is browned.  

Step 4

For the fresh herb chimichurri:- Put the garlic, mint, basil, olive oil, and vinegar in a food processor. Pulse the machine a few times to break up the herbs.   

Step 5

To taste, add salt and red pepper flakes. You can make chimichurri ahead of time and keep it in the fridge until you're ready to use it.  

Step  6

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