Grilled Chilean Beef Kabobs with Smoky Chimichurri Recipe
These Grilled Chilean Beef Kabobs feature tender cubes of beef marinated in a zesty lime and Badia seasoning blend, grilled to smoky perfection alongside fresh vegetables. Served with aromatic cilantro-lime rice and a vibrant smoky chimichurri sauce, this dish brings bold South American flavors right to your table in just one hour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Chilean, South American
Ingredients
Beef Kabobs
- 2 lbs Beef (tenderloin, ribeye, sirloin), cut into 1 ½ inch cubes (or substitute with 1 lb cremini mushrooms)
- ⅛ cup oil
- ⅛ cup lime juice
- Zest of 1 lime
- 2 cloves garlic, finely minced
- 1 tablespoon Badia “complete” Seasoning (or substitute with 1 tsp onion powder, 1 tsp dried oregano or thyme, 1 tsp cumin)
- ¾ teaspoon salt (if substituting seasoning, increase salt to 1 ¾ tsp total)
- ½ teaspoon pepper
- Skewer additions: cherry or grape tomatoes, sweet onions
Smoky Chimichurri
- 1 bunch cilantro
- ½ cup olive oil
- ⅛ cup lime juice
- 1 jalapeno (adjust for spice preference)
- ½ cup chopped onion
- 1 garlic clove
- 1 teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Cilantro-Lime Rice
- 2 cups water
- 1 cup rice, rinsed
- Pinch salt
- ¼ cup chopped cilantro
- 3 scallions, chopped
- 1 lime
Garnish
- Lime wedges
- Chopped cilantro
Instructions
- Soak Skewers: Soak 8 skewers, approximately 10 inches long, in warm water for 20-30 minutes to prevent burning on the grill.
- Prepare Beef: Cut the beef into 1½ inch cubes and place them in a zip-lock bag or a medium bowl.
- Marinate Beef: In a small bowl, mix oil, lime juice, lime zest, minced garlic, Badia seasoning (or substitute spices), salt, and pepper. Pour this marinade over the beef, seal the bag or cover the bowl, and shake or mix to coat all pieces evenly. Let it sit at room temperature while you prepare other components.
- Preheat Grill: Light and preheat your grill to medium-high heat, ensuring it’s hot and ready for kabobs.
- Cook Rice: Bring 2 cups of water to a boil in a medium pot. Add the rinsed rice and a pinch of salt, then cover and reduce to a low simmer. Cook for approximately 20 minutes until rice is tender and water is absorbed.
- Make Smoky Chimichurri: In a food processor, combine cilantro, olive oil, lime juice, jalapeno, chopped onion, garlic clove, coriander, smoked paprika, and salt. Pulse 10 to 15 times until the mixture is finely minced but still textured like pesto. Transfer to a bowl and set aside.
- Assemble Kabobs: Thread the marinated beef cubes alternately with cherry tomatoes and sweet onion slices onto each skewer, aiming for about 3-4 beef pieces per skewer.
- Grill Kabobs: Place the skewers on the preheated grill over medium-high heat. Rotate occasionally so all sides get nicely charred and cook to your preferred doneness—usually around 8-12 minutes depending on thickness.
- Finish Rice: Fluff the cooked rice with a fork, then squeeze fresh lime juice over it. Sprinkle the chopped cilantro and scallions on top and gently mix to combine the flavors.
- Serve: Plate the cilantro-lime rice, place the grilled beef kabobs on top or beside, and spoon the smoky chimichurri over the kabobs or serve alongside. Garnish with lime wedges and extra chopped cilantro for freshness.
Notes
- If using Badia “complete” seasoning substitute, add an additional teaspoon of salt for balanced seasoning.
- For less spicy chimichurri, reduce the amount of jalapeno or remove seeds before processing.
- Soaking wooden skewers prevents them from burning on the grill.
- You can substitute cremini mushrooms for a vegetarian version, adjusting cook times slightly as mushrooms cook faster.
- Ensure grill heat is medium-high to achieve a nice sear without overcooking the beef.