Recipe: Barbecue Steak Skewers with Chimichurri Sauce

This post was created in partnership with Appletiser. When I was putting together my Weekly Meal Plan full of barbecue recipes it came to my attention that pretty much all of the recipes are for prawns, chicken or desserts, and literally no steak, lamb or sides, when these are also things I put on the barbecue all the time. So, this summer I’ve been making an effort to test more non-bird or shellfish-based recipes. Today we start with some super easy steak and pepper skewers which go beautifully with a simple, punchy chimichurri sauce.

Summer Barbecue Steak Skewers with Chimichurri Sauce #barbecue #grilling #steak #skewers #kabobs #chimichurri

I find Appletiser to be the perfect pairing for any barbecue as the natural apple sweetness goes well with that smoky charr. The glass Appletiser bottles also look beautiful on the table and are a great alternative for non-boozing guests! In case you’ve missed them, do be sure to check out the rest of my no added sugar, extra portion of fruit and veg recipes I’ve put together with Appletiser so far this year: Spiced Aubergine with Barley, Yogurt & Pomegranate, Pea and Mint Crusted Salmon with Brown Rice & Kale, Pasta with Spring Greens and Fresh Spinach Pesto, Sweet Potato, Red Onion, Spinach & Feta Quiche, and Easy Summertime Courgette Soup. I also teamed up with Appletiser last year on another barbecue post perfect for all occasions: Barbecue Pesto Prawns with a Pea, Feta and Avocado Salad.
Barbecue Steak Skewers #barbecue #grilling #steak #skewers #kabobs #chimichurri
Grilling Veggies on the barbecue #barbecue #grilling #steak #skewers #kabobs #chimichurri

On the side I served up a few veggies done on the barbecue (corn on the cob, finished with a little unsalted butter and crunchy sea salt at the table and big, halved salad onions that get a good char work beautifully) and some ciabatta bread which is my default whenever the meat we’re grilling is a little more involved, but you could go for something a bit more elaborate depending on the occasion.
Grilling Steak Skewers #barbecue #grilling #steak #skewers #kabobs #chimichurri
Barbecuing Steak Skewers #barbecue #grilling #steak #skewers #kabobs #chimichurri
Summer Steak Skewers #barbecue #grilling #steak #skewers #kabobs #chimichurri
Barbecue Steak Skewers with Chimichurri Sauce #barbecue #grilling #steak #skewers #kabobs #chimichurri
Summertime Barbecue Steak Skewers with Chimichurri Sauce #barbecue #grilling #steak #skewers #kabobs #chimichurri
Summer Barbecue with Appletiser #barbecue #grilling #steak #skewers #kabobs #chimichurri

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Barbecue Steak Skewers with Chimichurri Sauce

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: Serves 3-4 1x


These easy, colourful steak skewers are great on the barbecue with a bright, zingy chimichurri sauce drizzled over.


  • Small Handful Fresh Parsley (stalks included), finely chopped
  • Small Handful Fresh Coriander (stalks included), finely chopped
  • Small Handful Fresh Oregano (stalks discarded), finely chopped
  • 1 Small Garlic Clove, finely chopped
  • 1/2 tsp Dried Chilli Flakes
  • 1 tsp Red Wine Vinegar
  • 34 tbsp Extra Virgin Olive Oil, plus extra for the steak
  • Pinch of Salt
  • 2 Fat Sirloin Steaks, fat trimmed off and cut into large cubes
  • Freshly Ground Black Pepper
  • 1 Red, 1 Orange & 1 Yellow Pepper, deseeded and cut into chunks
  • 8 Wooden or Metal Barbecue Skewers


  1. Soak your barbecue skewers if you’re using wooden ones (see below) and get the barbecue going.
  2. To make the chimichurri sauce, combine the chopped parsley, coriander, oregano, garlic, the dried chilli flakes, red wine vinegar, extra virgin olive oil and a good pinch of salt, and set aside to let the flavours meld.
  3. To assemble the skewers, toss the steak pieces in a little more olive oil, salt and some freshly ground black pepper, before skewering them with the pepper pieces, two pieces of pepper being sure to mix up the colours between each piece of steak.
  4. Grill over a direct heat until the meat and veggies have charred, but the steak pieces are still pink in the middle – if you have any steak pieces left that did not fit onto the skewers, make a dummy skewer to test if the meat is done or not!
  5. Serve with the chimichurri on the side, your chosen sides and your chilled Appletiser!


  1. You can easily prepare all the pieces in advance including the chimichurri sauce, though I’d leave threading them onto skewers until the barbecue is heating up unless you’re using metal, re-usable skewers. This is because if you soak the wooden skewers in water for a good few minutes before you use them (I like to do this in a very tall glass of water so the sink does not become occupied) they won’t catch fire on the grill!
  2. As far as preparing other things in advance to make your life easier if you’re entertaining, you can easily make the sauce, and cut up the steak and veggies the evening before – and don’t forget to chill the Appletiser!

This is a sponsored post. To read my policy on sponsored posts, please click here.