Grilled Chipotle Steak Kabobs with Chimichurri Sauce

Tender-licious!

If these kabobs don't come out tender then you need to check your meat, and/or check your olive oil, because something is seriously wrong! These kabobs are so moist they are falling off the skewer. You can't ever go wrong with marinating steak in extra virgin olive oil and lemon juice.

I started out with New York Strip Steaks cut into about 1 inch cubes. 

I marinated everything with lemon zest and juice, extra virgin olive oil, crushed oregano, creole seasoning, garlic and onion powder and of course plenty of black pepper. The kicker was the minced chipotle peppers for that nice smokey flavor. 

Don't forget to soak them bamboo skewers, otherwise you will have a fire on your hands. Use any vegetables you like, I love squash and zucchini so that is what I used.

It's time to grill these babies. Marinate them overnight if you want, I didn't this time because I am hungry.

Time to start the chimichurri sauce.

Yes, they're ready to EAT!


Grilled Chipotle Steak Kabobs with Chimichurri Sauce

2 boneless new york strip steaks, cut into cubes
2 chipotle peppers, minced
1 teaspoon creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano, crushed 
1 teaspoon onion powder
1 lemon, zested, juiced
3 tablespoon olive oil
1 zucchini, sliced into 1 inch chunks
1 yellow squash, sliced into 1 inch chunks
bamboo skewers, soaked in cold water at least an hour
chimichurri sauce (recipe below)

For the Chimichurri Sauce

1 cup chopped Italian Parsley
3 cloves of garlic, minced
1 cup extra virgin olive oil
1 teaspoon creole seasoning
1 teaspoon dried oregano crushed
1/2 teaspoon black pepper

Directions:

To prepare chimichurri sauce, rinse parsley, dry and chop well. Add all ingredients into a bowl and mix well.  Refrigerate leftovers.

Rinse steaks and pat dry. Mix seasoning blend and set aside. Cut steak into 1 inch chunks. Place the steak in a bowl and the sliced vegetables add all remaining ingredients and mix well. Meat can be marinated overnight if desired, make sure you bring to room temperature before grilling.

Thread meat onto bamboo skewers alternating with vegetables. Grill about 4-5 minutes on each side. Baste with Chimichurri sauce last two minutes of cooking. Serve with extra sauce on the side.