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Al's Grilled Chimichurri Beef Skewers
Al Roker serves up simple shrimp, beef and vegetable kabobs
Nathan Congleton / TODAY
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(42 rated)

Argentinian chimichurri does double duty as a flavorful marinade and serving sauce for juicy cubes of beef tenderloin. 


    • 4 cloves garlic, minced
    • 1 tablespoon lemon zest
    • 1/2 cup red wine vinegar
    • 1 teaspoon salt
    • 1/2 cup parsley, minced
    • 1/2 cup cilantro, minced
    • 1 tablespoon oregano, chopped
    • 3/4 cup olive oil
    • 2 pounds beef tenderloin, cut into 1-inch cubes
    • Salt and pepper


1. Soak 8 to 10 wooden skewers in water for 30 minutes so they don't burn on the grill.

2. In a large bowl, add the garlic, lemon zest, vinegar, salt, parsley, cilantro and oregano. Stir to combine.

3. Add the olive oil and whisk together.

4. Split the sauce in half: half for the marinade and half for serving.

5. In a large bowl, toss the cubed beef tenderloin and half of marinade together. Marinate the steak for 30 minutes to 3 hours.

6. Preheat a grill or grill pan.

7. Remove the meat from the marinade and place 5 to 6 cubes on each skewer. Season the beef with salt and pepper.

8. Place the beef kebobs on the grill. Cook for about 3 to 4 minutes per side. Using tongs, remove the skewers and place them on a large platter. Spoon some of the remaining chimichurri on top before serving.

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