Easy Beef Kebabs With Tangy Rosemary Chimichurri


  • 1 bunch of Italian flat leaf parsley
  • 2 large sprigs of rosemary, destemmed
  • 3-5 cloves of garlic
  • Juice from one lemon
  • 1/4 cup olive oil (I used Meyer Lemon Olive Oil from [aflink u=" http://www.copperhilloliveoil.com"]Copperhill [/aflink])
  • 2 tbs apple cider vinegar
  • pinch of salt, pepper, & red pepper flakes
  • 1 lb steak, chopped into 1 1/2 inch pieces. We used sirloin tip, but you can use whatever cut you would like.
  • Montreal Steak Seasoning, enough to coat your steak bits


  1. Heat up your grill.
  2. Soak a couple of wooden kebab skewers in water.
  3. In a food processor, add in your parsley, rosemary, garlic, lemon juice, olive oil, apple cider vinegar, salt, pepper & red pepper flakes. Process until almost smooth. Set aside.
  4. Season and coat your chopped up steak with the Montreal Steak Seasoning.
  5. Skewer your steak pieces onto your kebab skewers.
  6. Your skewers are going to cook quickly. My husband and I like them medium rare, and we grilled them for 4 minutes a side. Keep an eye on your kebabs and pull them off when they have reached your desire level of doneness.
  7. Serve up with a couple of heaping tablespoons of chimichurri and enjoy!


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