Argentinian Beef Kabobs with Chimichurri Sauce

I know I say that all the time but it’s always true…you are going to love this one! How could you not love Argentinian Beef Kabobs grilled to perfection and slathered with flavorful chimichurri sauce?
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Argentinian Beef Kabobs with Chimichurri Sauce

I use grass fed beef tenderloin in this recipe (filet mignon is also cut from tenderloin). You can either buy a beef tenderloin roast and cut the beef into cubes for kabobs or buy filet mignon and cut it into cubes. Buying a roast is a little more work but will save you a little money and since this is an expensive cut of beef I recommend saving where you can. This beef happens to be grass fed.

Argentinian Beef Kabobs with Chimichurri SauceYOU MAY BE WONDERING “WHY GRASS FED?”

I know beef companies proudly tout “corn fed” like it’s a good thing, but it’s not. Corn is not a cow’s natural food, grass is. Corn and other grains make cows sick and when they get sick they are pumped with antibiotics, which are passed right along to you. In fact, conventional grain-fed beef is twice as likely to contain dangerous bacteria resistant to antibiotics than grass fed beef. No bueno.

Grass fed cows make superior meat too. Yep, it tastes better and is better for you. The meat from grass fed cows is higher in the healthy omega 3 fats and lower in the inflammation causing omega 6 fats. And it’s nice to know these cows live a better life than those that live in overcrowded feedlots.

ButcherBox delivers grass fed beef right to your doorstep!


 The Chimichurri Sauce:

The chimichurri sauce is easy to make but needs to be made in advance so plan ahead.  After making the sauce it needs to sit for a few hours at room temp to let all the flavors come together!

Argentinian Beef Kabobs with Chimmichurri Sauce from The Organic Kitchen

The Recipe: Argentinian Beef Kabobs with Chimichurri Sauce

Gluten free, grain free and dairy free. Make sure you allow time for sauce to ‘rest’ for two hours before using.

6 votes


Argentinian Beef Kabobs with Chimichurri sauce




Yield 8


Chimichurri Sauce:

  • 1 cup Olive oil
  • 4 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 2/3 cup minced shallot
  • 2/3 cup minced fresh parsley
  • 2 tsp chopped fresh basil
  • 2 tsp chopped fresh thyme
  • 2 tsp chopped fresh oregano
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1/8 tsp cayenne pepper
  • Stir all ingredients together in a bowl and leave at room temp for two hours. Pour over cooked beef kabobs.


  • 3 1/2 -4 lbs beef tenderloin (same cut as filet mignon) trimmed of fat and cut into 1 1/2 " cubes


For beef:

  1. Cut beef into cubes, discard excess fat.
  2. Place meat onto skewers.
  3. Lightly salt and pepper.
  4. Preheat BBQ on medium heat (375)
  5. Cook for 15-18 minutes for medium rare, turning every five minutes.
  6. Remove from heat, drizzle with chimmi sauce and serve.

For Sauce:

  1. Stir all ingredients together in a bowl and leave at room temp for two hours.
  2. Pour over cooked beef kabobs.

Courses Main course

Cuisine Argentinian

Perfection! I serve these Argentinian Beef Kabobs and Chimichurri with grilled zucchini.

Argentinian Beef Kabobs with Chimichurri Sauce


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36 thoughts on “Argentinian Beef Kabobs with Chimichurri Sauce

  1. Great tip about buying the bigger cut of meat and cutting it up yourself to save money. Chimichurri sauce has been on my to-make list (I’ve only ever had it at an El Salvadorian restaurant), so I will have to bookmark this for later!

  2. Totally agree re: grass fed cows, definitely more tasty and better knowing they are happily grazing. These look absolutely delicious – gorgeous shots! I love chimichurri sauce.


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