If you’re searching for a simple, showstopping dish that delivers big flavor with minimal effort, look no further than these Grilled Beef Skewers with Chimichurri Sauce. Perfectly charred beef cubes seasoned with smoky paprika are paired with a vibrant, herbaceous chimichurri that brings zesty heat and brightness to every bite. This recipe is summer grilling perfection—and it’s ready in under 45 minutes.

Whether you’re planning a casual backyard barbecue or an elegant al fresco dinner, these skewers are guaranteed to impress. They’re easy to prep, fast to cook, and explode with bold, Argentinian-inspired flavor.

Who This Recipe Is For

This recipe is perfect for:

• Meat lovers who crave juicy, grilled beef with crisp edges.

• Busy home cooks looking for quick, satisfying meals.

• Outdoor grilling enthusiasts wanting something beyond burgers.

• Entertainers who want an elevated, colorful dish that looks as good as it tastes.

From weeknight dinners to weekend cookouts, these skewers bring flavor, color, and texture to the table—without a ton of ingredients or cleanup.

Why You’ll Love These Grilled Beef Skewers

• Bold, smoky flavor – Thanks to paprika, olive oil, and that perfect grill char.

• Vibrant, garlicky chimichurri – A fresh, herb-packed sauce that cuts through the richness of the beef.

• Quick cook time – Just 2–3 minutes per side!

• Great for meal prep or parties – Easy to scale up and serve on platters.

• Naturally gluten-free – And can easily be made Whole30 or paleo-friendly.

Ingredients Breakdown

For the Beef Skewers:

• 1.5 lbs beef sirloin or ribeye, cut into 1.5-inch cubes

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

• Wooden skewers, soaked in water for 30 minutes

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• 4 garlic cloves, minced

• 2 tbsp red wine vinegar

• 1/2 cup olive oil

• 1 tsp dried oregano

• 1/4 tsp red pepper flakes

• Salt and pepper to taste

Kitchen Equipment You’ll Need

• Mixing bowls

• Grill or grill pan

• Sharp knife and cutting board

• Measuring spoons and cups

• Tongs

• Wooden skewers (or metal skewers)

• Whisk or spoon for mixing sauce

How to Make Grilled Beef Skewers with Chimichurri

1. Marinate the Beef

In a large bowl, combine the beef cubes, olive oil, salt, pepper, and smoked paprika. Toss well to coat the beef evenly. Let the mixture marinate at room temperature for 30 minutes.

2. Prepare the Skewers

While the beef is marinating, soak wooden skewers in water (if using) to prevent burning. Thread the beef cubes onto the skewers, leaving a small gap between each piece for even cooking.

3. Make the Chimichurri

In a small bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, and salt and pepper to taste. Stir well and let sit for at least 10 minutes to allow flavors to meld.

4. Grill the Skewers

Preheat your grill or grill pan to medium-high heat. Grill the skewers for about 2–3 minutes per side, or until the beef is medium-rare with a good sear on the outside. Adjust time depending on your desired doneness.

5. Serve and Drizzle

Transfer the hot skewers to a serving platter. Drizzle generously with chimichurri sauce and serve immediately. Add extra chimichurri on the side for dipping.

Expert Tips for Perfect Skewers

• Cut beef uniformly: This ensures even cooking and a more attractive presentation.

• Don’t skip soaking the skewers: A crucial step for wooden skewers to prevent burning.

• Rest the beef: Let the grilled skewers sit for a couple of minutes before serving to retain juices.

• Make chimichurri ahead: The sauce tastes even better after an hour in the fridge.

Recipe Variations & Substitutions

• Try different cuts of beef: Strip loin or tri-tip work well too.

• Go spicy: Add a chopped fresh chili to the chimichurri for extra heat.

• Use fresh oregano: If available, fresh oregano gives an even bolder flavor.

• Add veggies to the skewers: Bell peppers, red onions, or mushrooms pair beautifully with beef.

• Make it keto: This recipe is naturally low-carb and perfect for keto or paleo diets.

Storing & Reheating Leftovers

• Storage: Place leftover beef and sauce in separate airtight containers and refrigerate for up to 3 days.

• Reheat: Lightly reheat skewers in a skillet over medium heat until just warmed through. Avoid microwaving as it may dry out the meat.

• Freeze: Cooked beef can be frozen for up to 2 months. Thaw overnight in the fridge and reheat as above.

Food & Drink Pairings

These skewers pair beautifully with:

• Grilled vegetables or corn on the cob

• Roasted potatoes or garlic rice

• Malbec or Cabernet Sauvignon – Bold reds stand up to the beef and herbs

• Craft beer – A hoppy IPA or dark lager balances the richness

• Sparkling water with lime – A fresh non-alcoholic pairing option

Frequently Asked Questions

Q: Can I use chicken or lamb instead of beef?
Yes! Chicken thighs or lamb cubes also work well with this marinade and chimichurri.

Q: How long should I marinate the beef?
30 minutes is enough for flavor, but you can marinate it up to 2 hours in the fridge for a deeper infusion.

Q: Can I bake these skewers instead of grilling?
You can. Place on a baking sheet and roast at 425°F (220°C) for 12–15 minutes, turning once.

Q: Can I make chimichurri in a food processor?
Yes! Pulse all ingredients just until combined for a more blended version.

Q: How do I keep beef tender on the grill?
Don’t overcook. High heat and short cook time keep the meat juicy and flavorful.

Final Thoughts

These Grilled Beef Skewers with Chimichurri Sauce are the kind of dish that looks gourmet but couldn’t be easier. With minimal ingredients and maximum flavor, they’re a staple you’ll crave all grilling season long. The punchy chimichurri elevates everything, proving once again that simple, fresh ingredients are the key to unforgettable food.

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Fire up the grill and enjoy!