Sirloin and Summer-Vegetable Kebabs with Chimichurri

Photo: Hans Gissinger

When you have a craving for that smoky, charred flavor, fire up the coals and thread veggies, onion, and balsamic-vinegar-marinated beef onto skewers. Serve the grilled kebabs drizzled with zesty chimichurri, a thick fresh-herb sauce.


  • 1 pound beef sirloin tips (cut into 1 ½-inch pieces)

  • 2 tablespoons plus 2 teaspoons balsamic vinegar

  • 1 tablespoon soy sauce

  • ¼ teaspoon freshly ground pepper

  • 1 medium zucchini

  • 1 small yellow summer squash

  • 1 onion

  • 1 red bell pepper

  • ½ cup chopped fresh flat-leaf parsley

  • ½ cup chopped fresh oregano

  • 2 minced garlic cloves

  • ¼ cup extra-virgin olive oil

  • 2 teaspoons fresh lemon juice

  • ¾ teaspoon coarse salt


  1. Marinate beef sirloin tips in 2 tablespoons balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.

  2. Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Grill for 7 to 8 minutes per side. Whisk together parsley, fresh oregano, garlic cloves, extra-virgin olive oil, balsamic vinegar, fresh lemon juice, and coarse salt. Drizzle sauce over kebabs.

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