Chimichurri Kabobs

Traditional Brazilian churrasco—large cuts of beef, chicken, sausage, and vegetables grilled on swords—inspired these mixed grill kabobs.

Chimichurri Kabobs
Photo: Carson Downing
Hands On Time:
30 mins
Total Time:
4 hrs
12 skewers


  • 1 small yellow onion, coarsely chopped

  • 8 garlic cloves, halved

  • ½ cup orange juice

  • cup lime juice

  • ½ cup olive oil

  • ½ pound beef sirloin steak, cut into 1-inch pieces

  • 12 ounce boneless skinless chicken breasts or thighs, cut into 1-inch pieces

  • 16 button mushrooms, stems trimmed

  • 1 green bell pepper, cut into 1-inch pieces

  • 1 red bell pepper, cut into 1-inch pieces

  • 1 red onion, cut into 1-inch pieces

  • 8 ounce smoked linguica or other spicy smoked sausage (3 links), cut on the bias into 1-inch chunks

  • Chimichurri


  1. In a food processor combine the yellow onion, garlic, orange juice, lime juice, olive oil, 1/2 tsp. salt, and 1 tsp. black pepper and puree. Pour 3/4 cup marinade into a medium container or resealable plastic bag and add the steak and chicken cubes. Toss to coat, cover or seal, and refrigerate for 4 to 8 hours.

  2. One to two hours before grilling, combine mushrooms, bell peppers, and red onion in a bowl and pour remaining marinade over vegetables to coat separately. Be gentle while mixing to avoid breaking up onion pieces.

  3. If using wood skewers, soak them in water at least 30 minutes before grilling. Thread twelve 10- to 12-inch skewers with alternating pieces of steak, peppers, chicken, mushrooms, onion, and sausage.

  4. Preheat an outdoor grill to medium (350°F to 400°F), brush cooking grates clean and lightly oil. (Or set a grill pan over medium-high and brush with oil.) Grill skewers for 10 to 12 minutes, turning over halfway through, until chicken is no longer pink (165ºF). Serve with Chimichurri.


In a medium bowl combine 1/3 cup chopped fresh flat-leaf parsley, 1 Tbsp. chopped fresh oregano, 1 minced shallot, 1/3 cup extra virgin olive oil, 3 Tbsp. red wine vinegar, 1 pinch crushed red pepper, 1 tsp. salt, and 1/2 tsp. black pepper. Makes 2/3 cup.Nutrition analysis per serving: 172115 calories, 0 g protein, 2 g carbohydrate, 12 g total fat (2 g sat. fat), 0 mg cholesterol, 1 g fiber, 1 g total sugar, 6% Vitamin A, 6% Vitamin C, 391 mg sodium, 1% calcium, 3% iron

Nutrition Facts (per serving)

425 Calories
31g Fat
10g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 425
% Daily Value *
Total Fat 31g 40%
Saturated Fat 8g 40%
Cholesterol 90mg 30%
Sodium 797mg 35%
Total Carbohydrate 10g 4%
Total Sugars 5g
Protein 27g
Vitamin C 51.5mg 258%
Calcium 46mg 4%
Iron 2mg 11%
Potassium 659mg 14%
Folate, total 42.6mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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