Steak Fajita Skewers with Chimichurri
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These Steak Fajita Skewers bring all the classic flavors of steak fajitas into a fun, easy-to-grill dinner made with juicy steak and colorful veggies tossed in my easy homemade fajita seasoning and topped with my citrus chimichurri. Perfect for summer BBQs, busy weeknights, or feeding a hungry crowd. Serve them with warm tortillas, homemade rice, or all your favorite fajita toppings for an easy gluten-free dinner that tastes better than the restaurants.
Why You’ll Love These Steak Skewers
These Steak Fajita Skewers are smoky, juicy, and incredibly easy to make and we absolutely LOVE them! They’re super versatile with tender steak, charred veggies, and bold fajita seasoning making every bite mouth watering in flavor. These kabobs are delicious straight off the grill or tucked into tortillas with all your favorite toppings. Everyone, gluten-free or not, will want the recipe! Made with my easy Homemade Taco & Fajita Seasoning, you will want to eat these steak kabobs all summer long!
Plus, serve my hubby’s simple and beloved Gluten-Free Mexican Rice as a side dish and this meal will be loved by everyone. You’ll most likely have a weekly request for it too.
Do Skewers Need to Soak in Water?
Yes! I recommend 30 minutes of soaking, but it’s even better if they soak overnight in water. It takes a long time for the skewers to soak up the water, but they’ll last longer on the grill without burning up.
Night Before Prep?
These skewers make the best meal prep, especially for entertaining. Just prepare the skewers and place in a dish, cover with plastic wrap, and set in the refrigerator for at least 30 minutes up to overnight.
More Recipes You’ll Love:
- Hawaiian Teriyaki Chicken Skewers
- Key West Grilled Kabobs
- Loaded Baked Sheet-Pan Nachos
- The BEST Gluten-Free Pizza Crust
- Gluten-Free BBQ Pulled Pork Sandwiches
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Steak Fajita Skewers with Chimichurri
Ingredients
- 2 lbs top sirloin steak cut into 1 1/2 inch cubes
- 4 tbsp Homemade Taco Fajita Seasoning divided
- 1 red bell pepper cut into 1 inch cubes
- 1 yellow bell pepper cut into 1 inch cubes
- 1 green bell pepper cut into 1 inch cubes
- 1 red onion halved then each half cut into quarters
- 1 tbsp oil (we use avocado oil)
Chimichurri: (optional)
- 1/2 cup packed cilantro leaves
- 1/2 cup packed flat leafy parsley
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 jalapeno (optional) seeds removed and finely chopped
- 1 shallot roughly chopped
- 1 tbsp minced garlic
- 2 green onions thinly sliced
- salt and pepper to taste
- Gluten-Free Mexican Rice optional side dish
Instructions
Steak Fajita Skewers:
- In a medium sized bowl, combine the steak cubes, 2 tbsp fajita seasoning, and oil mixing well to evenly coat and set aside.
- In a separate medium sized bowl, add the peppers, onion, 2 tbsp seasoning, and oil. Toss to coat evenly and set aside.
- Preheat grill to medium-high heat. Thread the steak and veggies onto 10 metal or wooden(soaked, see note below) skewers evenly.Note: This is super fun to let kids help and they absolutely LOVE it! There's no wrong way or pattern to skewers.
- Grill the skewers, turning occasionally, until grill marks appear about 7-9 minutes for medium-rare. Serve skewers topped with the chimichurri or on the side for dipping.
Chimichurri: (optional) Makes about 1 cup
- Place all the ingredients into a food processor or high speed blender and pulse until smooth. Pour into a small bowl and set aside until ready to serve. It'll last in the refrigerator for up to one week.If you want a less acidic chimichurri, add about 1-2 more tablespoons of oil.
Notes
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