Chimichurri Steak Kabobs with Peppers & Pineapple
Serves 420 mins prep20 mins cook
These chimichurri steak kabobs with bell peppers and pineapple are juicy, flavorful, and perfect for grilling season. Served with cilantro lime rice and asparagus, this healthy, high-protein meal is a summer dinner win!
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What you need
Instructions
0 Make the Chimichurri: Blend or finely chop parsley, cilantro, jalapeño, shallot, garlic, lemon juice, vinegar, olive oil, salt, and pepper. Set aside. 1 Prep the Steak: Season steak cubes with salt, pepper, garlic powder, and paprika. 2 Assemble Kabobs: Thread steak, bell peppers, and pineapple onto skewers. 3 Marinate: Brush 1/3 of the chimichurri sauce over the skewers and rub it into the steak. Let rest for 20 minutes. 4 Grill: Cook kabobs on medium-high heat, turning every few minutes until steak is desired doneness (about 10–12 minutes). 5 Serve: Brush with more chimichurri before serving. Pair with cilantro lime rice and asparagus for a full meal.View original recipe