Grilled Chilean Beef Skewers with Smoky Chimichurri Sauce and Cilantro Rice. An easy flavorful weeknight meal. |

4.8 from 6 reviews

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!



Smokey Chimichurri Sauce

Cilantro Rice


  1. Soak 8 10 inch skewers in warm water.
  2. Cut the beef into cubes and place in a zip lock bag or in a medium bowl.
  3. 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.
  4. Pre heat the grill.
  5. In a medium pot, add water and rice, bring to a boil. Cover, simmer on low heat for 20 minutes.
  6. 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.
  7. 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.
  8. Grill the skewers over medium high heat, rotating until meat is nicely charred and cooked to desired done-ness.
  9. Place rice in a bowl, squeeze with lime, and scatter the cilantro and scallions overtop.
  10. Serve the beef skewers with the Smokey Chimichurri and the rice.

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