Chimi Chimi Bang Bang Beef Kabobs
This recipe uses:
Richard's Famous Original Garlic Salt
Richard's Famous Chimi Chimi Bang Bang Chimichurri Seasoning
Juicy, perfectly grilled beef kabobs are delicious on their own—but when they're finished with a vibrant chimichurri sauce made from Richard's Famous Chimichurri Seasoning, they become unforgettable. This easy recipe is perfect for backyard barbecues, family dinners, or any time you're craving bold, fresh-off-the-grill flavor.
Serves: 4–6
Ingredients
Beef Kabobs
2 lbs. sirloin steak, cut into 1½-inch cubes
2 bell peppers (red, yellow, or orange), cut into 1½-inch pieces
1 large red onion, cut into wedges
8 oz. whole white button or mini-portobello mushrooms
2 Tbsp. olive oil
1 tsp. Richard's Famous Original Garlic Salt
1 tsp. Richard's Famous Chimichurri Seasoning
Freshly ground black pepper
Chimichurri Sauce
3 T. Richard's Famous Chimichurri Seasoning (adjust for desired thickness)
1/4 cup extra virgin olive oil
2-3 Tbsp. red wine vinegar, to taste
1 1/2 tsp. fresh lemon juice
Directions
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and Richard's Famous Chimichurri Seasoning. Let the sauce rest for at least 15 minutes while you prepare the kabobs.
Place the beef cubes in a large bowl. Drizzle with the olive oil and season with Richard's Famous Original Garlic Salt, Richard's Famous Chimichurri Seasoning, and black pepper. Toss until evenly coated. (You can allow meat to marinate, refrigerated, for up to an hour).
Thread the beef, peppers, onion, and mushrooms onto skewers, alternating the ingredients for colorful, even cooking.
Preheat the grill to medium-high heat (425–450°F). Grill the kabobs for 10–12 minutes, turning every 2–3 minutes, until the beef reaches your preferred doneness.
Transfer the kabobs to a platter and let them rest for 5 minutes.
Spoon the chimichurri sauce generously over the hot kabobs and serve additional sauce on the side. Refrigerate any leftover sauce for up to 3 days.
Fred's Tip
For the freshest flavor, prepare the chimichurri sauce before you light the grill. Giving it just 15–20 minutes to rest allows the herbs and spices to bloom beautifully. Finish the kabobs with one last light sprinkle of Richard's Famous Original Garlic Salt while they're still hot for an extra burst of flavor.
Enjoy with grilled corn, roasted potatoes, or rice pilaf.