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Your family is going to love these tender and flavorful Steak Fajita Kabobs hot off the grill and served with chimichurri sauce. Best of all, you will love how easy this meal is to prepare! It is a quick and easy meal that you can throw together any night of the week, and you will definitely want to.
Don't they look amazing?
Ingredients needed to make Steak Fajita Kabobs
- sirloin steak
- fajita seasoning
- white onion
- green bell pepper
- yellow bell pepper
- red bell pepper
- fresh cilantro
- fresh parsley
- olive oil
- red wine vinegar
- lime juice
- garlic cloves
- sea salt
- crushed red pepper flakes
- 12-inch skewers
How to make Steak Fajita Kabobs with Chimichurri sauce
Place steak cubes in a large bowl and toss with fajita seasoning.
Cover and set aside for 30 minutes.
To make the steak kebab 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 kabobs on the grill, over direct heat, and grill for 8 to 10 minutes, or until the steak reaches your desired doneness. 125 degrees 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 with chimichurri sauce and Cilantro-Lime Cauliflower Rice,
or wrapped in flour tortillas.
Either way you serve them is perfection!
Recipe Notes & Tips
- 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.
More delicious beef recipes on the grill:
- 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
Enjoy!!
Steak Fajita Kabobs with Chimichurri
Equipment
- 12-inch Skewers
Ingredients
Steak Kabobs
- 1 pound sirloin steak cut into 1 1/2-inch cubes
- 1 Tablespoon fajita seasoning
- 1 white or yellow onion cut into wedges
- 1 green bell pepper seeded and cut into 1 1/2-inch squares
- 1 red bell pepper seeded and cut into 1 1/2-inch squares
- 1 yellow bell pepper seeded and cut into 1 1/2-inch squares
Chimichurri Sauce
- ½ cup fresh cilantro
- ½ cup fresh Italian parsley
- 4 cloves fresh garlic
- 3 Tablespoons olive oil add more for a thinner sauce
- 2 teaspoons fresh lime juice
- 2 Tablespoons red wine vinegar
- ½ teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes add more for more heat
Instructions
- 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 degrees 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 with chimichurri sauce.
Notes
- 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 flour tortillas.
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