This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Sizzling Grilled Steak Fajita Skewers are made with juicy, tender steak strips marinated in a flavorful blend of spices, threaded onto skewers with colorful bell peppers and onions, then grilled to perfection.
Top them off with a zesty cilantro chimichurri sauce for a mouthwatering fusion of Tex-Mex flavors!
If you love Mexican food as much as we do, check out these delicious Cinco de Mayo food recipes too!
Don’t they look amazing? They are perfect for a fiesta-inspired feast (hola Cinco de Mayo) or a quick and satisfying weeknight dinner that will have you savoring every bite!
Ingredients needed to make juicy Steak Fajita Skewers
- top sirloin steak cut into 1.5-inch pieces/cubes
- fajita seasoning – No fajita seasoning? No problem, substitute taco or southwest seasoning.
- white onion
- green bell pepper
- yellow bell pepper
- red bell pepper
- fresh cilantro
- fresh flat leaf parsley
- olive oil
- red wine vinegar
- lime juice
- fresh garlic cloves
- kosher salt
- crushed red pepper flakes
- 12-inch skewers that have been soaked in water
Be sure to check out the detailed printable recipe card below
How to make Steak Fajita Skewers with Chimichurri
Place steak cubes in a large bowl and toss with fajita seasonings.
Cover and set aside for 30 minutes.
To make the steak kabobs sauce:
Place the cilantro, parsley, olive oil, vinegar, lime juice, garlic cloves and red pepper flakes in the bowl of a food processor.
Lock cover in place and process until well-combined and to your desired thickness.
Set aside until ready to serve.
Preheat gas grill to medium-high heat.
Thread four skewers, alternating between the steak, onion and bell pepper.
Place steak kabobs on the grill, over direct heat, and grill for 8 to 10 minutes, or until the steak reaches your desired doneness. 125° F. for medium-rare or 135 for medium.
Remove from grill, cover with foil and allow steak to rest for 10 minutes. They will continue to cook under the foil.
Serve with this flavorful homemade chimichurri sauce and Cilantro-Lime Cauliflower Rice,
or wrapped in warm tortillas. Try these paleo cassava flour tortillas or your favorite low carb tortilla brand. (I like Mission Carb Counter)
Either way you serve them you will have the best summer meal that the entire family will enjoy!
Opt for tender cuts like flank steak, skirt steak, or sirloin, as they are ideal for skewering and grilling. Make sure to slice the steak against the grain to ensure tenderness.
For the best flavor, marinate the steak for at least 30 minutes to 2 hours. However, you can also marinate it overnight in the refrigerator for more intense flavor.
Absolutely! Feel free to customize your skewers with your favorite vegetables, such as cherry tomatoes, zucchini, or mushrooms.
Chimichurri is a vibrant and flavorful Argentinean sauce made with parsley, garlic, red wine vinegar, olive oil, and various herbs and spices.
Yes, you can use an indoor grill pan, cast-iron skillet, or a stovetop grill to cook the skewers if you don’t have access to an outdoor grill.
If you are using wooden skewers, it’s a good idea to soak them in water for about 30 minutes before threading the ingredients. This prevents the flames from catching them on fire during grilling.
More delicious grilled beef recipes
- Perfect Grilled Steaks
- Sirloin Chimichurri Steak – no cilantro in this recipe
- Grilled Steak Fajitas – traditional, marinated flank steak version
- Grilled Steak Burritos with Salsa Spanish Rice
- Beef Tenderloin with Tomato Butter Shrimp and Grilled Corn Salsa
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Grilled Steak Fajita Skewers with Chimichurri
- 12-inch Skewers
- 1 pound sirloin steak cut into 1.5-inch cubes
- 1 tablespoon fajita seasoning
- 1 white or yellow onion cut into wedges
- 1 green bell pepper seeded and cut into 1.5-inch squares
- 1 red bell pepper seeded and cut into 1.5-inch squares
- 1 yellow bell pepper seeded and cut into 1.5-inch squares
- 0.5 cup fresh cilantro
- 0.5 cup fresh Italian parsley
- 4 cloves fresh garlic
- 3 tablespoons olive oil add more as needed to thin sauce
- 2 teaspoons fresh lime juice
- 2 tablespoons red wine vinegar
- 0.5 teaspoon kosher salt
- .25 teaspoon crushed red pepper flakes add more for more heat
- Place steak cubes in a large bowl and toss with fajita seasoning. Cover and set aside for 30 minutes. (soak wooden skewers if using)
- Place the cilantro, parsley, olive oil, vinegar, lime juice, garlic cloves and red pepper flakes in the bowl of a food processor.
- Lock cover in place and process until well-combined and to your desired thickness. Set aside until ready to serve.
- Preheat gas grill to medium-high heat.
- Thread four skewers, alternating between the steak, onion and bell pepper. Place kabobs on the grill over direct heat, and grill turning every few minutes for more uniform cooking, about for 8 to 10 minutes or until the steak reaches your desired doneness. (125° F. for medium-rare or 135 for medium).
- Remove from grill, cover with foil and allow to rest for 10 minutes. They will continue to cook under the foil.
- Serve drizzled with chimichurri sauce.
- If using wooden skewers, make sure your soak them in water for at least 30 minutes to keep them from burning on the grill.
- No fajita seasoning? No problem, substitute taco or southwest seasoning.
- Substitute any type of steak you like, just make sure to adjust cooking time for thinner cuts of meat.
- Serve with cilantro-lime rice or warm flour tortillas.