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Grilled Steak Kebabs & Potatoes

Grilled Steak Kebabs & Potatoes. These kebabs are made with beef tenderloin which is the leanest and most tender cut of beef. The chimichurri sauce enhances the tenderloin’s mild flavor since it’s perfect for grilled meats. 
Course Main Dish
Cuisine All
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 392kcal
Author Ana Frias


  • 1/2 cup Chimichurri Sauce
  • 3 to 4 red or yellow new potatoes or 6 to 8 small ones, cut into 1/2 inch thick slices
  • 4 Tbsp. olive oil divided
  • 1 1/4 pounds beef tenderloin or top sirloin cut into 2-inch chunks

For the vinaigrette

  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. red wine vinegar
  • 1 tsp. lemon zest
  • 1/2 tsp ground cumin
  • 1/4 cup extra virgin olive oil
  • Salt & pepper to taste


  • Toss potatoes in 2 Tbsp olive oil, salt & pepper to taste.
  • Grill covered, over medium heat until brown and soft, about 5 to 7 minutes per side
  • Toss beef with 2 Tbsp. olive oil and season with salt & pepper.
  • Thread beef onto skewers.
  • Grill over medium-high heat, to desired doneness (about 3 mins per side for medium-rare).
  • Rest kebabs 5 minutes. Brush with chimichurri while the kebabs are resting.
  • Serve kebabs warm with potatoes, remaining chimichurri sauce & salad.
  • For the vinaigrette, whisk ingredients (except the oil).
  • Continue to whisk the ingredients while adding the oil slowly. Season with salt & pepper.


Serving: 1serving | Calories: 392kcal | Carbohydrates: 1g | Protein: 42g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 95mg | Sodium: 155mg | Potassium: 514mg