These easy, low-carb Sheet Pan Chimichurri Steak Kabobs make the perfect weeknight dinner! Tender steak and bright veggies are marinated in a fresh, zesty chimichurri sauce, creating a quick and flavorful meal that’s ready in no time.
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Love steak kabobs but it’s still a little chilly outside to be grilling? Try this super flavorful sheet pan version. It’s like a deconstructed kebob with all of the usual components, but without the hassle of building skewers.
The beef and vegetables- mushrooms, zucchini, red onion, and colorful bell peppers are marinated in a fresh chimichurri sauce, which really deepens the flavor. This can be prepped the day before and stored in the fridge until you’re ready to cook.
If you are looking for an effortlessly healthy, low carb dinner idea, this is it!
What You Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Large Sheet Pan– I used a 21″x15″ sheet pan. You could also split between 2 smaller sheet pans.
- Large bowl to marinate the steak and vegetables
- Food Processor to make the chimichurri. You could also use a blender.
For the Chimichurri:
- 1 cup flat leaf Italian parsley or cilantro
- 1/2 cup fresh oregano
- 1 red chili pepper or 1/2 tsp red pepper flakes
- 1 large lemon, zest and juice- any citrus works! I’m actually using an orange because that’s what I had on hand. Lime juice is great, too.
- 1/4 cup diced red onion
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 3 garlic cloves, roughly chopped
- 1/2-3/4 cup olive oil
For the kabobs:
- 2 pounds sirloin steak, cut into 1 1/2” cubes
- 8 ounces mushrooms, halved or quartered if large
- 2 zucchini, sliced thick
- 3 bell peppers, diced large
- 1 red onion, diced large
You can change up the vegetables to your preference or what you have on hand.
What Steak To Use?
I’m using strip steak. It’s lean, easy to work with, and it perfect for marinating.
Flank steak, stew meat, flat iron steak or sirloin are all great choices.
Chicken can be used instead, just ensure the internal temperature is 165 F. Shrimp would be great too! The shrimp would only need 10-15 minutes to cook through, so keep that in mind.
How to Make It
Place the steak and kabob vegetables into a large bowl.
Make the chimichurri: In a food processor, combine all chimichurri ingredients except the olive oil. Pulse while slowly pouring in the olive oil until the mixture is slightly chunky but not completely smooth. Taste and adjust with more salt and pepper as needed.
Pour the chimichurri sauce over the steak and vegetables, tossing to coat evenly. Cover and refrigerate for 1 hour to marinate. This can be prepared up to 24 hours in advance and refrigerated.
Preheat oven to 400°F.
Spread the marinated steak and vegetables onto a large sheet pan in a single layer.
Bake for 15-20 minutes, checking for steak doneness at 15 minutes. Remove from the oven when cooked to your preference, being careful not to overcook.
Squeeze fresh lemon juice over the sheet pan before serving.
Enjoy with roasted potatoes, mashed potatoes, rice, cauliflower rice, or crusty bread.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Let the steak and veggies marinate for at least 1 hour, but can be marinated up to overnight to will deepen the flavor. If you’re short on time, marinate for 30 minutes at room temperature.
- Feel free to change up the vegetables. Choose quick-cooking vegetables like bell peppers, zucchini, yellow squash, asparagus, broccoli florets cut small, cherry tomatoes, mushrooms, and red onions.
- Spread everything in a single layer with some space between pieces to allow proper browning, careful not to overcrowd. Use two sheet pans if necessary.
- Steak cooks fast in the oven, so check at 15 minutes and remove when done to your liking. Cut the steak into 1 1/2″ cubes. Smaller chunks will cook faster. Use a meat thermometer for accuracy.
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F+
- Cut the vegetables the same size so they cook evenly.
- Refrigerate leftovers in an airtight container up to 3 days.
More Quick Recipes
- Sheet Pan Sausage and Gnocchi
- Cheesesteak Sandwiches
- Homemade Hamburger Helper
- Marry Me Chicken with Orzo
- Air Fryer Hoisin Salmon
- Pineapple Chicken
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Sheet Pan Chimichurri Steak Kabobs
Ingredients
For the chimichurri:
- 1 cup flat leaf Italian parsley or cilantro
- 1/2 cup fresh oregano
- 1 red chili pepper or 1/2 tsp red pepper flakes
- 1 large lemon zest and juice
- 1/4 cup diced red onion
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 3 garlic cloves roughly chopped
- 3/4 cup olive oil
For the kabobs:
- 2 pounds sirloin or strip steak cut into 1 1/2” cubes
- 8 ounces mushrooms halved or quartered, if large
- 2 zucchini sliced thick
- 3 bell peppers diced large
- 1 red onion diced large
Instructions
- Place the steak and kabob vegetables into a large bowl.
- Make the chimichurri: In a food processor, combine all chimichurri ingredients except the olive oil. Pulse while slowly pouring in the olive oil until the mixture is slightly chunky but not completely smooth. Taste and adjust with more salt and pepper as needed.
- Pour the chimichurri sauce over the steak and vegetables, tossing to coat evenly. Cover and refrigerate for 1 hour to marinate. This can be prepared up to 24 hours in advance and refrigerated.
- Preheat oven to 400°F.
- Spread the marinated steak and vegetables onto a large sheet pan in a single layer.
- Bake for 15-20 minutes, checking for steak doneness at 15 minutes. Remove from the oven when cooked to your preference, being careful not to overcook.
- Squeeze fresh lemon juice over the sheet pan before serving.
- Enjoy with roasted potatoes, mashed potatoes, rice, cauliflower rice, or crusty bread.
