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Grilled Beef and Vegetable Kabobs with Fresh Chimichurri Marinade
Original recipe: 4 servings · Prep: 20 min · Cook: 15 min · Total: 35 min
By PowerProteinPlates Editorial TeamPublished Apr 30, 2026 | Updated Jul 22, 2026
South American
35 mins
high-proteineasy-recipesgluten-freewhole-foodsquick-meals
Grilled Beef and Vegetable Kabobs with Fresh Chimichurri Marinade with measured ingredients, 35-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
easy
Cuisine
South American
Ingredients
Servings
4
- 1.5 pounds (680g) lean beef sirloin, cut into 1.5-inch cubes
- 1 red bell pepper, cut into 1.5-inch pieces
- 1 yellow bell pepper, cut into 1.5-inch pieces
- 1 medium red onion, cut into wedges
- 1 medium zucchini, sliced into 1/2-inch thick rounds
- 12 cherry tomatoes
- 8 wooden or metal skewers (if wooden, soaked in water for 30 minutes)
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional for mild heat)
- Salt and freshly ground black pepper to taste
Instructions
-
In a medium bowl, whisk together parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, crushed red pepper flakes (if using), salt, and black pepper to create the chimichurri marinade.
-
Reserve one-third of the chimichurri sauce in a small bowl for serving.
-
Add the beef cubes to a large bowl, pour the remaining chimichurri marinade over them, and toss well to evenly coat. Cover and refrigerate for at least 15 minutes, up to 2 hours, to enhance the flavor.
-
Preheat grill to medium-high heat (approximately 400°F / 200°C).
-
Thread beef cubes, bell pepper pieces, red onion wedges, zucchini slices, and cherry tomatoes alternately onto the skewers, leaving space between ingredients to ensure even cooking.
-
Grill the kabobs for 12-15 minutes, turning every 3-4 minutes until beef reaches an internal temperature of 135-145°F (medium-rare to medium) and vegetables are tender with char marks.
-
Remove kabobs from the grill and let rest for 5 minutes to retain juices.
-
Serve warm, drizzled with the reserved chimichurri sauce for fresh, herbaceous flavor.
-
Pair with a side of quinoa, brown rice, or mixed greens for a complete, balanced meal.
Frequently Asked Questions
- Can I meal prep Grilled Beef and Vegetable Kabobs with Fresh Chimichurri Marinade?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more beef or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Grilled Beef and Vegetable Kabobs with Fresh Chimichurri Marinade before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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