Grilled Chilean Beef Kabobs with Chimichurri Sauce and Cilantro Rice. An easy flavorful weeknight meal. Substitute Cremini mushrooms or other veggies for the beef – for a flavorful vegan option. Paleo, Gluten-free and VEGAN ADAPTABLE! 
Happy summer! To celebrate the summer solstice this year, I partnered with Santa Rita Wines to create these flavorful Grilled Chilean Beef Kabobs with Smoky Chimichurri Sauce.
Served with Cilantro Rice, this meal came together quickly and easily, perfect for a weeknight dinner outdoors. We set the table for two, poured a couple of glasses of Santa Rita Wine and enjoyed the evening relaxing and unwinding on the patio. Soon the stress of the workday was long forgotten.
Best cuts of Beef for Kabobs:
- Top Sirloin
- Culotte
- Tri-tip
- Filet Mignon
- Any tender cut of meat
Tender Beef is cut into cubes and drizzled with olive oil, then seasoned along with garlic and lime zest. While the meat marinates for a few minutes, put a pot of rice on and make the flavorful chimichurri sauce.
Remember you can also make these with cremini mushrooms for a vegan version.
Skewer the beef along with baby tomatoes and onions. Then grill.
How to grill Beef kabobs:
- Grill kabobs over medium-high heat (400°F).
- 1-inch cubes of beef will require approximately 9 to 10 minutes of total time on the grill, rotating, for medium rare.
- Keep in mind, beef kabobs will continue to cook after you pull them off the grill.
Either serve the Chimichurri sauce on the side or drizzle it over top.
Smoky, spicy and full of flavor, this chimichurri sauce recipe is the BEST!
Enjoy!
xoxo
PS. If looking for a good source of grass-fed, organic beef, check out Butcher Box!
Print
GRILLED CHILEAN BEEF Kabobs W/ SMOKY CHIMICHURRI
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main, beef, Paleo, Gluten free
- Method: grilled
- Cuisine: Chilean
Description
Grilled Chilean Beef Kabobs with Chimichurri Sauce and Cilantro Rice. An easy flavorful weeknight meal. Substitute cremini mushrooms for the beef for a vegan alternative. If going low- carb, use cauliflower rice!
Ingredients
- 2 lbs Beef- tenderloin, ribeye, sirloin, cut into 1 1/2 inch cubes ( or sub 1 pound cremini mushrooms)
- 1/8 cup oil
- 1/8 cup lime juice, plus zest of one lime
- 2 cloves garlic- finely minced
- 1 Tablespoon Badia “complete” Seasoning ( or sub 1 tsp onion powder,1 tsp dried oregano or thyme, 1 teaspoon cumin)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Note: If not using the Badia seasoning, add one more teaspoon salt
- Skewer additions: cherry or grape tomatoes, sweet onions
Smokey Chimichurri Sauce
- 1 bunch cilantro
- 1/2 cup olive oil
- 1/8 cup lime juice
- 1 jalapeno ( or use less for less spicy)
- 1/2 cup chopped onion
- 1 garlic clove
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
Cilantro Rice
- 2 cups water
- 1 cup rice, rinsed
- pinch salt
- 1/4 cup cilantro- chopped
- 3 scallions – chopped
- 1 lime
- Garnish- lime wedges, chopped cilantro
Instructions
- Soak 8 10 inch skewers in warm water.
- Cut the beef into cubes and place in a zip lock bag or in a medium bowl.
- Mix oil, lime juice and zest, garlic, spices, salt and pepper in a small bowl. Pour over the beef and seal the bag, shaking and mixing so all the beef is coated. Set aside on counter.
- Pre heat the grill.
- In a medium pot, add water and rice, bring to a boil. Cover, simmer on low heat for 20 minutes.
- In the mean time, make the Smokey chimichurri. Place all chimichurri ingredients in a food processor, and pulse repeatedly ( 10 to 15 times) until cilantro and onion are all minced well. It need not be smooth, but more like the consistency of pesto. Place in a small bowl. Set aside.
- Make the skewers alternating beef, cherry tomato, onion slice, then repeat until skewer is full. You should have about 3- 4 pieces of beef on each skewer.
- Grill the skewers over medium high heat, rotating until meat is nicely charred and cooked to desired done-ness.
- Place rice in a bowl, squeeze with lime, and scatter the cilantro and scallions overtop.
- Serve the beef skewers with the Smokey Chimichurri and the rice.
Nutrition
- Serving Size:
- Calories: 417
- Sugar: 9.4 g
- Sodium: 686.3 mg
- Fat: 21.5 g
- Carbohydrates: 37.4 g
- Protein: 20.8 g
- Cholesterol: 65.9 mg
Yummy!! Do you know if I can freeze the chimichurri sauce? It would be amazing to be able to make a double or tripple batch to pull out.
Hi Leah- I have tried freezling, and it turned brownish. Well, just the top half-inch or so!
Sylvia, your site and this recipe specifically is how/when I started enjoying cooking again after decades.
Being vegan/vegetarian helps because I don’t feel conflicted about what I make for my husband and I…it brings us happiness and health.
Great to hear Carrie!
My husband is very picky and he loved this. It’s truly delicious. Will definitely make again.
thanks so much and glad he liked this!
Made for our friends last night – everyone raved! Perfect summer grilling recipe. Thanks!
Awesome Jen! Glad you liked it! 🙌
Delicious chimichurri sauce and a hit with the family.
Do you think you could freeze sauce for use at a later time?
You could, but it might discolor.
This is my second time making it! Thank you! It is awesome!
Great to hear!!! Thanks!
Excellent recipe and absolutely delicious. Made it with baked potatoes and grilled veggies. Delicious !!! Will make this for guests !
So so so delicious! I didn’t use the Badia seasoning, I did the other mix and now it is one of our favorite seasoning blends.
Great to hear!
I love your site and recipes. I have used one of your recipes every night of the week so far and have the rest of the week planned out with more! Thank you for your inspiration!
We loved this recipe! Made everything in it. The whole family loved it. Super flavor filled and would make it again.
Yummy! I made this with skirt steak and the whole family loved it! The meal comes together very quickly and you get quite a big bang for your buck! We had a little chimichurri sauce leftover after we devoured the meat. I tossed it with some pasta and had it for lunch the next day!
So happy you enjoyed it!
We used skirt steak and it was delicious! Comes together very quickly. I used only half a jalapeno, but in the future will use whole one. Very flavorful, we all enjoyed it!
I made this for dinner last night and it was excellent. The marinade for the steak is probably the best part. Unfortunately, I was lazy about buying smoked paprika and needed to substitute with regular, but we still enjoyed the recipe thoroughly!!!
My fiancé said that this has to be kept in our keeper pile!
Yay, Im so glad you enjoyed it!
Can you recommend a way to cook this meat without grilling?
You could pan-sear ( not skewered) using a cast iron skillet on med- high heat to get a good sear.
Thank you!! I will try. Love all the recipes on here 🙂
Thanks Alanna!
I used my Calphalon grill pan on the stove top and used skewers and it worked out great! I had a combination of metal skewers and wooden ones. The metal ones definitely were better!
While Chileans are not known to use the chimmichurri condiment (it comes from the other side of the Andean ridge) they are certainly no stranger to it. Genuine chilean asado would seasoned only with salt, but the do use a condiment called Pebre which is tomato based and hand chopped in the south and central region and a green version based on aji and buzzed in a processor is ubiquitous in the arid north. Chileans also consume avocados (Palta) at an amazing clip, almost as much as in Mexico, and no meal is complete without bread, such as pan amasado or sopaipillas (not related to the north american version.) I enjoyed reading your recipe and intend to try it.
Very delicious – have been wanting to try homemade chimichurri for a long time and we’ll do it again! I let the meat marinade for a couple of hours and the whole meal, rice and all, was a hit. The only deviation was I used a Pacific pho base (I was out of chicken broth which I always use for rice, quinoa, etc.) for the rice, which was pretty awesome. We had it with a 2013 Beringer Estate zin. 5 stars without a doubt!
PS: despite my current mess of a website, I left it anyway. Should have some time in Dec to get it going again and will have to share this recipe there!
Awesome Kristen! Thanks for sharing…hope you are doing well and glad you liked the recipe!
I wanted to thank you for this idea. I made a vegan version of it here: http://veganvigilanteblog.com/recipe/grilled-vegetable-kabobs/ and it turned out just awesome.
This looks delicious! I love chimichurri sauce and plan to make this for my 4th of July weekend.
Woah. These. Look. Awesome. Loving all the colors and flavors and I cannot WAIT to give these a try!
This looks awesome and I am making it tonight!
One note, though, the auto-play video is not so good. It blasted through my work computer speakers and I kept scrolling and scrolling and couldn’t find the video to turn it off (my mute key is broken, haha, I figured it would be faster to try to find the video rather than navigate to computer sound settings. I was wrong).
If video ads look compelling, I will click them to play. I whitelist my favourite blogs on Ad-Blocker to support their incomes, but as soon as ads blast music or play video without my consent (a click!), I generally stop visiting the site or enable a plugin to stop the video.
Oh gosh, I’m so sorry, it’s not supposed to do that.
The photos in this post are absolutely fantastic!