Steak Fajita Skewers with Cilantro Chimichurri

This is a delightful kabob,  filled with seasoned meat and vegetables, grilled and topped with a zesty chimichurri sauce. Allow extra time for the meat to marinade.I found the recipe on the website, reciperunner.com and thought it was a perfect way to start the Labor Day weekend.

Seasoning:

• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano,
• 1/8 teaspoon garlic
• 1/8 teaspoon onion powder
• 1/8 teaspoon cayenne pepper

Steak Fajita Skewer Ingredients

• 1  pound sirloin steak, cut into cubes
• 1 red bell pepper, cut into pieces
• 1 yellow bell pepper, cut into pieces
• 1 green bell pepper, cut into pieces
• 1/2  red onion,  cut into quarters
• 1 tablespoon olive oil
• I added some sliced yellow squash just because I had some

 Chimichurri

• 1/2 cup cilantro leaves
• 1/2 cup flat leaf parsley
• 1 jalapeño, chopped
• 1 clove of garlic, minced
1 green onion, thinly slice
1/4 cup red wine vinegar
1 lime, juiced
1/4 cup olive oil
Place seasonings in a large ziplock bag with 1 t. olive oil.  Add in steak and allow to marinade for several hours or overnight.


Thread meat and vegetables on skewers.  If you are using wooden skewers, soak in water 30 minutes before using.  Grill.


In a food processor, combine all chimichurri ingredients.  Serve over top of grilled kabobs.