Grilled Steak Skewers with Chimichurri

The Sauce That Makes It Sing

Let’s talk about that green sauce. It’s called chimichurri. It is bright, herby, and a little bit tangy. It wakes up the steak like a sunny morning. I love the smell of all those fresh herbs mixed together. Doesn’t that smell amazing?

You just mix everything in a bowl. Then you let it sit. This waiting time is important. It lets all the flavors get to know each other. They become best friends. This matters because a good sauce can turn simple food into a celebration.

A Little Story About Skewers

I once forgot to soak my wooden skewers. What a mistake! They caught fire on the grill. My grandson still laughs at that. He called them “flaming swords.” Now I always soak them for at least 30 minutes. It’s a small step that saves you from a big mess.

It’s a good lesson. The little things in cooking matter a lot. Taking your time often leads to a better meal. Do you have a funny kitchen mistake story? I bet we all have one!

Getting Your Steak Ready

Cut your steak into cubes. Be generous with the salt and pepper. Then, give those cubes a nice bath in some of the chimichurri sauce. This is the marinade. It makes the steak juicy and full of flavor inside and out.

Thread the meat onto the soaked skewers. Don’t crowd them. Leave a little space between each piece. This helps the heat cook everything evenly. No one wants a raw spot next to a burnt one.

Cooking Your Skewers Your Way

You can cook these in so many ways. I use my air fryer most days. It’s fast and easy. The grill gives them a wonderful smoky taste. The oven works perfectly, too. You really can’t go wrong.

Fun fact: The word “chimichurri” might come from an old name for a type of pickle! No matter how you cook them, always brush on more sauce at the end. Which cooking method do you like best for quick dinners?

Why This Meal Feels Special

Food on a stick is just fun. It feels like a party. These skewers are perfect for a busy weeknight or for friends in the backyard. Sharing a meal you made with your own hands is a wonderful feeling.

This matters because cooking is more than just eating. It’s a way to show care. It creates happy memories around the table. What’s your favorite “fun” food to eat with your hands?

Ingredients:

Ingredient	Amount	Notes
Extra virgin olive oil	½ cup (107 g)
Red wine vinegar	¼ cup (60 g)
Shallot	½ medium, finely diced	About 2 tablespoons
Jalapeno	1 small, seeded and finely diced	About 2 tablespoons
Fresh parsley	½ cup	Minced
Garlic	1 teaspoon	Minced
Fresh oregano	1 ½ teaspoons	Minced
Fresh basil	1 teaspoon	Minced
Fresh cilantro	1 teaspoon	Minced
Fresh thyme	½ teaspoon	Minced
Kosher salt	¼ teaspoon
Red pepper flakes	1 pinch
Wooden skewers		Soaked in water for 30 minutes
Steak	1 pound	Cut into 1-inch cubes (top sirloin or ribeye work well)
Kosher salt	1 teaspoon
Black pepper	½ teaspoon
Chimichurri sauce	1 cup	From the recipe above, divided

My Sizzling Steak Skewers with Zippy Green Sauce

I love food you can eat with your hands. These skewers remind me of summer cookouts with my grandkids. The chimichurri sauce is a bright, herby dip from Argentina. It makes the steak taste so fresh and lively. Doesn’t that smell amazing?

Let’s make the sauce first. It needs a little time for the flavors to get to know each other. I like to make it before I do anything else. That way it’s ready when we need it.

• Step 1: Let’s make the zippy green sauce. Put all the chimichurri ingredients into a big bowl. Stir everything together really well. I love the color of all those green herbs. Now, just let the bowl sit on your counter. Leave it there for an hour or two. The waiting makes the sauce taste even better.
• Step 2: Time for the skewers! First, put your wooden sticks in a pan of water. Let them soak for at least 30 minutes. This stops them from burning up in the air fryer. It’s a hard-learned tip from the time I set off the smoke alarm!
• Step 3: Cut your steak into little cubes. Toss them with salt and pepper. Now, pour about a quarter of your green sauce over the meat. Mix it all up with your hands. Get every piece coated in that yummy sauce. This is the fun, messy part!
• Step 4: Push the meat onto the wet skewers. Don’t pack the cubes too tightly. Leave a tiny space between each piece. This helps the heat cook everything evenly. My grandson always makes a funny face pattern with his. What design would you make? Share below!
• Step 5: Heat your air fryer to 400°F. Cook the skewers for about 4 to 6 minutes. Remember to flip them halfway through. When they’re browned and sizzling, they are done. Brush a little more sauce on top right away. I still laugh at how fast these disappear from the plate.

Cook Time: 6–8 minutes
Total Time: About 50 minutes (plus sauce resting)
Yield: 4 servings
Category: Dinner, Grilling

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up! Here are some fun ways to make it new again. I think you’ll get a kick out of these.

• Chicken & Peach Skewers: Swap the steak for chicken. Add sweet peach chunks between the pieces. The sweet and savory mix is just wonderful.
• Veggie Power Sticks: Use big mushrooms and chunks of zucchini. Marinate them in the sauce just like the steak. Even my meat-loving husband enjoys these.
• Spicy Fiesta Skewers: Add an extra jalapeño to the sauce. Thread colorful bell peppers with the steak. It’s a party on a stick!

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, what to serve with your beautiful skewers? I have a few simple ideas. They make the meal feel extra special. A fluffy pile of rice is perfect for soaking up the extra sauce. Or you can serve them on a big bed of crisp greens. A simple tomato salad with red onion is also lovely.

For a drink, a tall glass of iced herbal tea is so refreshing. If you’re feeling fancy, a light red wine pairs nicely. Which would you choose tonight?

Making Your Skewers Last

Let’s talk about keeping these tasty skewers. You can store them in the fridge for three days. Just put them in a sealed container. The sauce can live in its own little jar.

You can also freeze the cooked skewers for a quick meal later. I wrap each one tightly. This stops them from getting freezer burn.

To reheat, use your air fryer or a warm oven. This keeps them from getting soggy. I learned this after a sad, soft skewer years ago.

Making a double batch is a smart trick. It saves you time on a busy night. A ready-made meal makes any day feel easier. Have you ever tried storing it this way? Share below!

Fixing Common Skewer Troubles

Do your wooden skewers burn? Soak them in water first. I soak mine for a full hour. It makes them strong against the heat.

Is your meat not cooking evenly? Leave space between the cubes on the stick. I remember my first skewers were too crowded. They steamed instead of browning.

Is the sauce too sharp? Let it sit for an hour. This lets the flavors get friendly. A balanced sauce makes the whole meal sing.

Getting these small things right builds your confidence. It turns a good dish into a great one. Which of these problems have you run into before?

Your Quick Skewer Questions

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. All the ingredients are safe.

Q: Can I make the sauce ahead? A: You can make it two days early. The flavor gets even better.

Q: I don’t have fresh herbs. A: Dried herbs work in a pinch. Use one-third the amount listed.

Q: Can I double the recipe? A: Yes, you can easily feed a crowd. Just use two baking sheets.

Q: Do I have to use a jalapeno? A: No, you can leave it out. The sauce will still be delicious. *Fun fact: Chimichurri is from Argentina.* Which tip will you try first?

A Note From My Kitchen

I hope you love making these skewers. They always remind me of summer nights. Cooking should be fun and full of flavor.

I would be so happy to see your creation. Share a picture of your finished dish. It makes my day to see your kitchen wins.

Have you tried this recipe? Tag us on Pinterest! Let’s build a community of happy home cooks. I am so glad you cooked with me today.

Happy cooking! —Olivia Hartwell.