Grilled Chilean Beef Kabobs with Smoky Chimichurri Recipe
Grilled Chilean Beef Kabobs with Chimichurri Sauce and Cilantro Rice. An easy flavorful weeknight meal. Substitute cremini mushrooms for the beef for a vegan alternative. If going low-carb, use cauliflower rice!
How to Make the Best Grilled Chilean Beef Kabobs with Smoky Chimichurri
These grilled Chilean beef kabobs bring together tender, marinated beef with a vibrant smoky chimichurri sauce that’s absolutely bursting with fresh flavor. The combination of charred meat, zesty lime, and herbaceous chimichurri creates an irresistible dish that’s perfect for summer grilling or any time you’re craving something special.
The secret to these kabobs lies in the marinade—a simple blend of lime juice, garlic, and warm spices that tenderizes the beef while infusing it with bold Latin flavors. Paired with a cilantro-lime rice and that knockout smoky chimichurri (thanks to the smoked paprika), this meal is restaurant-quality but surprisingly easy to pull together on a weeknight.
Whether you’re hosting a backyard barbecue or just looking to elevate your Tuesday dinner, these kabobs deliver. And if you’re cooking for a mixed crowd, the recipe adapts beautifully—swap the beef for cremini mushrooms for a vegan version that’s equally delicious.
Grilled Chilean Beef Kabobs with Smoky Chimichurri
Grilled Chilean Beef Kabobs with Chimichurri Sauce and Cilantro Rice. An easy flavorful weeknight meal. Substitute cremini mushrooms for the beef for a vegan alternative. If going low-carb, use cauliflower rice!
Ingredients
Beef Marinade
Skewer Additions
Smoky Chimichurri
Cilantro Rice
Garnish
Instructions
Prepare the Beef
- Soak 8 10-inch skewers in warm water.
- Cut the beef into cubes and place in a zip lock bag or in a medium bowl.
- Mix oil, lime juice and zest, garlic, spices, salt and pepper in a small bowl. Pour over the beef and seal the bag, shaking and mixing so all the beef is coated. Set aside on counter.
Make the Chimichurri and Rice
- Preheat the grill.
- In a medium pot, add water and rice, bring to a boil. Cover, simmer on low heat for 20 minutes.
- In the meantime, make the smoky chimichurri. Place all chimichurri ingredients in a food processor, and pulse repeatedly (10 to 15 times) until cilantro and onion are all minced well. It need not be smooth, but more like the consistency of pesto. Place in a small bowl and set aside.
Grill and Serve
- Make the skewers alternating beef, cherry tomato, onion slice, then repeat until skewer is full. You should have about 3-4 pieces of beef on each skewer.
- Grill the skewers over medium high heat, rotating until meat is nicely charred and cooked to desired doneness.
- Place rice in a bowl, squeeze with lime, and scatter the cilantro and scallions overtop.
- Serve the beef skewers with the smoky chimichurri and the cilantro rice.
Notes
- If not using Badia seasoning, add one more teaspoon of salt to the marinade.
- For a vegan alternative, substitute 1 pound cremini mushrooms for the beef.
- For a low-carb option, use cauliflower rice instead of regular rice.
