Chimichurri Kabobs Recipe from Whole 30

Serves: 2

Prep Time: 20 minutes

Marinate Time: 1 to 8 hours

Cook Time: 15 minutes

Total time: 35 minutes plus marinating



1 pound lean steak (sirloin, strip, flank) cut into 1-inch dice

[We also like to substitute steak with lamb, fish, or vegetables!]

1 1/2 cups Chimichurri (see recipe below).

1 red, yellow, or orange bell pepper, seeded, ribs removed, and cut into 1 1/2-inch squares

1 onion, cut into 6 wedges

1 zucchini, cut into 1 1/2-inch-thick-rounds


If using wooden skewers, soak them in water for 30 minutes to 1 hour to prevent them from burning.

PLACE the steak in a resealable plastic bag or nonreactive bowl with a lid.  Cover the steak with enough chimichurri (about 1 cup) to coat thoroughly.  Seal the bag or cover the bowl and marinate the steak in the refrigerator for 1 to 8 hours; more is better, especially for tougher cuts. (Feel free to leave your steak marinating overnight).

REMOVE the steak from the refrigerator 30 minutes before cooking.  Preheat the grill to high heat (500 degrees Fahrenheit).

REMOVE the steak from the marinade; discard the marinate.  Prepare the kabobs by threading the steak, bell pepper, onion, and zucchini onto soaked wooden skewers or metal skewers, alternating meat and vegetables.  You should be able to make about 6 skewers.

GRILL the kabobs directly over high hear for 2 minutes on each side.  Reduce the heat to medium (or move the kabobs to indirect heat.  Grill to desired doneness, 12 to 15 minutes, and serve with the remaining chimichurri.


Chimichurri Sauce

Makes: 2 1/2 cups

Prep time: 10 minutes



1/4 cup red wine vinegar

1/4 cup lime juice

2 cloves garlic, minced

1/2 shallot, minced

1 1/2 cups extra virgin olive oil

1/4 cup fresh cilantro

1/4 cup fresh parsley leaves

1/2 teaspoon salt

1/2 teaspoon black pepper



COMBINE the vinegar, lime juice, garlic, and shallot in a food processor and mix on low speed.  Drizzle in the olive oil while mixing; the dressing will begin to emulsify.  Add the cilantro, parsley, salt, and pepper and continue to mix on low until the dressing is uniform in texture and the herb pieces are chopped quite small.

CHIMICHURRI will last 2 to 3 days in the refrigerator.  If making ahead, bring it to room temperature before serving.  If the dressing has separated, gently whisk to reblend.