These kebabs are perfect for grilling season! The steaks gets a very simple but delicious marinade so that the fresh chimichurri sauce can really shine!
- 2 10 oz steaks (I used Ribeyes)
- 1/4 cup avocado/olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
- 2 medium-sized bell peppers
- 2 medium zucchini
- 1 red onion
- 2 Tbsp chopped parsley stems removed
- 2 Tbsp chopped cilantro stems removed
- 2 Tbsp finely diced red onion
- 1 clove minced garlic
- 2 Tbsp avocado oil
- 2 Tbsp apple cider vinegar
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp red pepper flakes
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Prepare the marinade by adding all ingredients into a blender and running it for about 10 seconds until everything is blended. Cut the steak into cubes and place in a shallow bowl or dish. Pour marinade over the steak and set in the fridge to marinate for at least 30 minutes.
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Make the chimichurri sauce by finely dicing/chopping herbs, garlic, and red onion. Mix everything in a small bowl and set aside to allow the flavors to combine.
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Prepare the vegetables by chopping the bell peppers into large strips, then in half. Cut the zucchini in half lengthwise, then into thick "half-moons". Dice the red onion into large chunks as well. (Feel free to use a small portion of the red onion for the chimichurri).
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After the steak has had a chance to marinate, prepare the kebabs. Divide the meat evenly among 4-6 skewers (depending on their size). Assemble the kebabs with the vegetable to meat ratio of your liking :)
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Preheat the grill to medium heat. Place the skewers on the grill for about 5-6 minutes each side.
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Serve the kebabs over cauliflower rice, white rice, baby potatoes, whatever your heart desires...with LOTS of that chimichurri poured over the top!