Chimichurri Steak Skewers Recipe for Grilling

A Sauce with a Story

Chimichurri sauce is like a bright green hug for your steak. It comes from faraway places like Argentina. I love its zesty, herby flavor.

My grandson once called it “flavor confetti.” I still laugh at that. It really does look like a party in a bowl. Doesn’t that smell amazing when you mix it all up?

Why We Soak Those Sticks

Always soak your wooden skewers in water first. I set them in a pan while I chop the herbs. This is a very important step.

It stops them from burning on the grill. Trust me, I learned this the hard way. A smoky skewer is not a tasty skewer! This matters because it keeps your food safe and fun to eat.

Let’s Talk Flavor

Coating the steak in the sauce before cooking is my secret. It lets the flavors sink right into the meat. The vinegar and herbs make the steak so tender.

This matters because it turns simple ingredients into something special. It’s a little bit of work for a lot of joy. What is your favorite sauce to put on meat?

Cooking Your Skewers

You can cook these in so many ways. I use my air fryer most often now. It’s so quick and gets them nice and brown.

But a hot grill gives them a wonderful smoky taste. No matter how you cook them, don’t forget to flip them halfway. Do you prefer using a grill, an oven, or an air fryer?

A Little Fun Fact

Fun fact: The name “chimichurri” might come from a mispronunciation. Some say English settlers asked for the sauce by saying “give me the curry!” Isn’t that a funny thought?

It shows how food brings all of us together. Our favorite dishes often have a fun story hiding in them. Have you heard any other fun food stories?

The Final Touch

After the skewers are cooked, I brush on more sauce. This is the best part. That fresh, cool sauce on the hot steak is perfect.

I always serve the extra sauce in a little bowl on the side. Everyone ends up dipping their bread in it, too. It makes a simple meal feel like a celebration.

Ingredients:

Ingredient	Amount	Notes
Extra virgin olive oil	107 g (½ cup)
Red wine vinegar	60 g (¼ cup)
Shallot	½ medium (about 2 tbsp)	Finely diced
Jalapeno	1 small (about 2 tbsp)	Seeded and finely diced
Fresh parsley	½ cup	Minced
Garlic	1 teaspoon	Minced
Fresh oregano	1 ½ teaspoons	Minced
Fresh basil	1 teaspoon	Minced
Fresh cilantro	1 teaspoon	Minced
Fresh thyme	½ teaspoon	Minced
Kosher salt	¼ teaspoon
Red pepper flakes	1 pinch
Wooden skewers		Soak in water for 30 min
Steak	1 pound	Cut into 1-inch cubes (top sirloin or ribeye)
Kosher salt	1 teaspoon
Black pepper	½ teaspoon
Chimichurri sauce	1 cup, divided	¼ cup for marinating, rest reserved

My Sizzling Steak Skewers with Zesty Green Sauce

I love a meal you can eat right off a stick. It feels like a little party. These steak skewers are my go-to for a fun dinner. The secret is that bright, herby sauce. It’s called chimichurri. Doesn’t that sound fun to say?

Making the sauce is the first step. You just chop everything up and mix it in a bowl. I like to use my biggest one. The smell of all those fresh herbs is just amazing. Letting it sit for a bit makes the flavors become best friends.

Step 1: Make the Chimichurri Sauce

First, let’s make our magic green sauce. Put all the chimichurri ingredients into a large bowl. Give it a really good stir until everything is mixed. Now, let it rest on the counter for an hour or two. This waiting makes the sauce taste so much better. I use this time to tell my grandkids stories.

Step 2: Prepare the Skewers and Steak

Time to get our skewers ready. Soak those wooden sticks in water for at least 30 minutes. (This is my hard-learned tip! It stops them from burning up in the heat.) While they soak, cut your steak into little cubes. Season them simply with salt and pepper. I still laugh at how I learned the soaking lesson the smoky way.

Step 3: Assemble the Skewers

Now for the fun part. Toss the steak cubes with about a quarter cup of your sauce. Save the rest for later. Then, thread the meat onto the skewers. Don’t pack the pieces too tightly. A little space lets the hot air dance around each piece. Do you have a favorite thing to cook on a skewer? Share below!

Step 4: Cook the Skewers

Cook your skewers in the air fryer at 400°F. It only takes about 4 to 6 minutes. Remember to flip them halfway through. You can also grill or pan-fry them. When they’re done, brush them with more of that lovely green sauce. The sizzle is my favorite sound.

Cook Time	6 minutes
Total Time	50 minutes (plus sauce resting time)
Yield	4 servings
Category	Dinner, Grilling

Let’s Shake Things Up!

This recipe is wonderful as it is. But you can also change it to suit your mood. I love getting creative in the kitchen. It keeps things exciting. Here are a few fun twists I’ve tried over the years.

• Chicken Twist: Swap the steak for cubes of chicken breast. The zesty sauce clings to it beautifully. It’s a lighter option for a sunny day.
• Veggie Delight: Use big chunks of bell pepper, onion, and zucchini. Brush them with the sauce and grill. It’s a colorful and tasty meat-free meal.
• Spicy Kick: Leave the seeds in your jalapeno for the sauce. Add an extra pinch of red pepper flakes. It will really wake up your taste buds!

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Now, what to serve with these juicy skewers? I think a simple side is best. You want to let the steak and sauce be the stars. A fluffy pile of rice soaks up the extra sauce so nicely. A crisp green salad is another perfect choice.

For a drink, a tall glass of iced herbal tea is lovely. It’s cool and refreshing. For the grown-ups, a light red wine pairs wonderfully with the savory steak. It just feels like a celebration. Which would you choose tonight?

Keeping Your Skewers Tasty Later

Let’s talk about keeping these skewers for another day. You can store them in the fridge for up to three days. Just put them in a sealed container. I like to keep the extra sauce in its own little jar.

You can also freeze the cooked skewers for a quick future meal. Wrap them tightly so they don’t get freezer burn. Thaw them in your fridge overnight when you’re ready. This makes a busy weeknight so much easier.

To reheat, I use my air fryer or a warm oven. This keeps the steak from getting tough. I once microwaved one and it got a bit rubbery. We learn from our little mistakes!

Batch cooking is a wonderful thing. It means a good meal is always close by. This matters because it saves you time and stress. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Skewer Troubles

Soaking your wooden skewers is very important. If you forget, they will burn on the grill. I remember when I was in a hurry and skipped this step. We had some very charred sticks!

Do not pack the steak cubes too tightly on the stick. Leave a little space between each piece. This lets the hot air move around them. Your steak will cook evenly and get a nice color.

Let your chimichurri sauce sit for an hour or two. The flavors need time to get to know each other. This matters because it makes your sauce taste so much brighter. Getting these small things right builds your cooking confidence. Which of these problems have you run into before?

Your Quick Skewer Questions Answered

Q: Is this recipe gluten-free? A: Yes, it is! All the ingredients are naturally safe.

Q: Can I make the sauce ahead? A: You can make it up to a week ahead. It gets better in the fridge.

Q: I don’t have fresh herbs. A: Dried herbs work in a pinch. Use about one-third of the amount.

Q: Can I double the recipe? A: Absolutely! It is perfect for feeding a hungry crowd.

Q: Is the jalapeno too spicy? A: Take the seeds out for a milder sauce. It will still have great flavor. Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love making these skewers as much as I do. They always remind me of summer evenings with my family. Food is best when it is shared with people we love.

I would be so thrilled to see your creation. Show me your beautiful skewers and your happy diners. Have you tried this recipe? Tag us on Pinterest! Let’s fill that board with delicious food.

*Fun fact: Chimichurri is from Argentina. It is traditionally served with grilled meat.

Happy cooking!

—Fiona Brooks.