Steak Kebabs with Chimichurri

Ingredients

• 1 3/4 lbs. Sirloin steak (thicker steaks), (diced into 1-inch cubes)
• 1 large red onion, (chopped into chunks)
• 1 lb. cherry tomatoes or grape tomatoes (look for larger ones)
• 2 small zucchini, (sliced 1/4-inch thick)
• Salt and freshly ground black pepper
• Oil for brushing
• 1/3 cup olive oil
• 1/2 cup (packed) fresh parsley ((no thick stems))
• 1/4 cup (packed) fresh cilantro ((no thick stems))
• 1 tsp dried oregano
• 1 1/2 Tbsp red wine vinegar
• 1 Tbsp fresh lemon juice
• 1 1/2 tsp minced garlic ((1 large clove))

Instructions

1. 1

   If using wooden skewers make sure to soak in water at least 1 hour (I just soak overnight).

2. 2

   Preheat a grill over medium-high heat to about 400 degrees and clean grill grates.

3. 3

   Thread steak, red onions, tomatoes and zucchini onto skewers brush very lightly with olive oil (you'll only need a about 1 Tbsp) and season with salt and pepper to taste.

4. 4

   Grill kebabs for about 4 minutes per side or until center registers 145 degrees. Remove and let rest 3 minutes.

5. 5

   While kebabs are grilling make chimicurri, in a mixing bowl whisk together olive oil, parsley, cilantro, oregano, red wine vinegar, lemon juice, garlic and season with salt and pepper to taste.

6. 6

   Spoon chimichurri over kebabs and serve warm.

7. 7

   Recipe source: Cooking Classy