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Test Kitchen Approved

Chimichurri Skewers

Chimichurri Skewers

Chimichurri Skewers

Recipe By Savory Spice Test Kitchen


3 to 4 servings

Prep Time

10 Minutes

Cooking Time

20 Minutes

Recipe By Savory Spice Test Kitchen

Shake up your weeknight steak dinner with saucy chimichurri skewers. Cubes of sweet and tart pineapple perfectly compliment juicy ribeye and a drizzle of tangy and smoky chimichurri sauce. Serve with rice, Beachside Fruit Cup, and Brazilian-Style Cheese Buns for a full churrasco experience.


1/2 cup finely chopped cilantro

1/2 cup lime juice

1/4 cup agave

3/4 cup extra-virgin olive oil

1 (9 to 12 oz.) ribeye steak, cubed

1 pineapple, cubed

1 red bell pepper, cubed

Bamboo skewers, soaked in water for 30 min.

Savory Spice ingredients in this recipe


Step 1: Prepare marinade

In a medium bowl, combine Chimichurri Churrasco Spice ‘n Easy mix, cilantro, lime juice, and agave. Slowly add olive oil while whisking until well-combined. Remove and reserve 3/4 cup marinade.

Step 2: Marinate steak

Add steak to bowl with remaining marinade. Cover and marinate for 20 min. or up to 8 hours in the fridge.

Step 3: Assemble skewers

Preheat grill or grill pan for high heat. Add pineapple, peppers, and marinated steak pieces to skewers, alternating pieces.

Step 4: Grill skewers and serve

Working in batches of 3 to 4 skewers at a time, grill skewers for 3 to 4 min. per side until steak reaches an internal temperature of 125 degrees for rare up to 160 degrees for well-done. Let rest for 5 min. Serve with reserved chimichurri sauce.