These Argentinian Beef Kabobs with Chimichurri Sauce are the ultimate fusion of bold flavors and tender textures. Grilled beef tenderloin is juicy, melt-in-your-mouth soft, and enhanced by the herby, garlicky punch of fresh chimichurri. Every bite delivers a perfect balance of smokiness from the grill and brightness from the sauce.
What makes this dish truly shine is its versatility — it’s naturally gluten-free, dairy-free, and fits paleo, Whole30, and keto lifestyles without compromising on indulgence. Whether you’re hosting a summer cookout, enjoying a weekend dinner with friends, or simply craving something spectacular for a weeknight meal, these kabobs will impress every guest at the table.
Full Recipe:
For the Chimichurri Sauce:
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1 cup olive oil
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4 tablespoons fresh lemon juice
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2 cloves garlic, peeled and minced
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2/3 cup minced shallot
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2/3 cup fresh flat-leaf parsley, finely chopped
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2 teaspoons chopped fresh basil
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3/4 teaspoon dried oregano
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1 teaspoon sea salt
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1 teaspoon freshly ground pepper
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1/8 teaspoon cayenne pepper
For the Beef:
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3 1/2 – 4 lbs beef tenderloin (same cut as filet mignon), trimmed of fat and cut into 1 1/2-inch cubes
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Sea salt and freshly ground pepper, to taste
Directions:
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Prepare the Chimichurri Sauce: In a medium bowl, combine olive oil, lemon juice, garlic, shallot, parsley, basil, oregano, salt, pepper, and cayenne. Stir well. Cover and let rest at room temperature for 2 hours to allow the flavors to meld.
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Prepare the Beef: Cut the beef into 1 1/2-inch cubes, discarding excess fat. Thread beef evenly onto skewers. Season lightly with salt and pepper.
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Grill the Kabobs: Preheat the grill to medium heat (around 375°F / 190°C). Place skewers on the grill and cook for 15–18 minutes for medium rare, turning every 5 minutes for even cooking.
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Serve: Remove skewers from the grill, drizzle generously with chimichurri sauce, and serve immediately.
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 2 hours 38 minutes (includes sauce resting time)
Kcal: ~420 kcal | Servings: 8 servings
The Origins of Argentinian Beef Kabobs
Argentina is renowned for its beef, and grilling is deeply embedded in its culinary traditions. Known as asado, the art of grilling is both a cooking technique and a social event. While traditional Argentine grilling often focuses on large cuts of meat cooked slowly over wood or charcoal, kabobs—or skewered beef—offer a quicker, more versatile twist. Using tender cuts like beef tenderloin elevates the dish to a level of melt-in-your-mouth perfection, while still retaining the smoky depth and charred edges that define Argentine grilling. The kabob form also makes serving and portion control simpler, making it ideal for gatherings.
Why Tenderloin is the Star of This Dish
Beef tenderloin, also known as filet mignon when cut into steaks, is prized for its buttery texture and mild flavor. While it’s one of the more expensive cuts, its tenderness ensures a luxurious eating experience. This cut comes from the short loin of the cow, an area that gets very little exercise, which is why it remains so tender. In kabob form, tenderloin cooks quickly and evenly, locking in juices while still allowing for that irresistible grilled crust. The lean nature of tenderloin also means it benefits from the punchy, herbaceous flavor of chimichurri, creating a balance of richness and freshness.
Chimichurri – Argentina’s Signature Sauce
No Argentinian grilled meat dish is complete without chimichurri. This vibrant green sauce is a cornerstone of Argentine cuisine and is typically made with parsley, garlic, vinegar or citrus juice, olive oil, and a blend of seasonings. In this variation, lemon juice brightens the flavor while basil adds a subtle sweet note to complement the beef. The sauce is served both as a marinade and a condiment, but in this recipe, it’s prepared fresh and allowed to rest for a couple of hours before being drizzled over the cooked kabobs. This resting period is essential—it allows the herbs and aromatics to release their oils, creating a more cohesive and complex flavor profile.
The Importance of Resting the Chimichurri
Unlike cooked sauces, chimichurri develops its full potential at room temperature. Allowing it to sit for a couple of hours after preparation helps the flavors marry together, mellowing the raw bite of garlic and shallot while intensifying the freshness of the herbs. During this time, the olive oil absorbs the natural essences of the herbs and spices, producing a sauce that’s both robust and nuanced. This makes the difference between a decent chimichurri and one that elevates the entire dish.
Grilling Techniques for Perfect Kabobs
When grilling tenderloin kabobs, the key is to balance heat and timing. Medium heat, around 375°F (190°C), is ideal for cooking the beef evenly without drying it out. Turning the skewers every few minutes ensures all sides get an even sear. Because tenderloin is naturally tender, it’s best enjoyed medium-rare, allowing the center to remain pink and juicy. Overcooking can lead to a dry texture, which would diminish the indulgent quality of the cut. Another tip is to preheat the grill thoroughly to ensure those characteristic grill marks while preventing sticking.
Flavor Pairings and Side Dishes
The bright acidity and herbaceous punch of chimichurri make it an excellent counterbalance to rich beef, but the pairing possibilities don’t stop there. In Argentina, grilled vegetables like zucchini, peppers, and eggplant are common accompaniments. A light salad with fresh greens and a citrus-based vinaigrette can add freshness, while roasted potatoes or grilled corn on the cob add a heartier element. For a more traditional pairing, consider provoleta—a grilled provolone cheese appetizer seasoned with oregano and chili flakes.
Nutritional Benefits
This dish is naturally gluten-free, dairy-free, and grain-free, making it suitable for a variety of dietary lifestyles including paleo, keto, and Whole30. Beef tenderloin is a high-protein option that’s relatively low in fat compared to other cuts, while chimichurri provides heart-healthy monounsaturated fats from olive oil. The fresh herbs contribute antioxidants, vitamins, and minerals. Parsley is a good source of vitamin K and vitamin C, while garlic offers anti-inflammatory and immune-boosting properties. This makes the dish not only flavorful but also nutrient-rich.
Hosting with Argentinian Flair
Serving Argentinian Beef Kabobs with Chimichurri is more than just presenting a meal—it’s an opportunity to create a cultural experience. In Argentina, the grill is often the centerpiece of social gatherings, with friends and family lingering over food and conversation. To recreate this atmosphere, serve the kabobs family-style, letting guests drizzle on chimichurri themselves. Include a few traditional sides, a robust Malbec wine, and some lively Latin music in the background for an immersive dining event.
Why This Recipe Works for All Seasons
While grilling is often associated with summer, this recipe is adaptable year-round. In warm months, outdoor grilling infuses the beef with a smoky depth that’s hard to replicate indoors. In colder months, the kabobs can be cooked on an indoor grill pan or under the broiler for a similar charred effect. Chimichurri, with its fresh and zesty flavor, provides a burst of brightness that can cut through the heavier fare often served in winter, making it a versatile option for any season.
Tips for Scaling the Recipe
This recipe serves eight, but it can easily be scaled up or down. For larger gatherings, prepare extra chimichurri sauce—it keeps well in the refrigerator for several days and can be used as a condiment for other meats, seafood, or vegetables. If making for fewer people, you can still prepare the full batch of sauce and enjoy the leftovers in sandwiches, wraps, or even as a salad dressing. Just remember to adjust grilling time based on the thickness of the meat and the number of skewers on the grill.
Variations to Explore
While beef tenderloin is the premium choice, other cuts like sirloin or ribeye can be used for a more budget-friendly version. For a surf-and-turf twist, alternate pieces of beef with shrimp or scallops on the skewers. Vegetarians can replicate the flavor profile by swapping the beef for hearty vegetables like mushrooms, zucchini, and bell peppers, still drizzling them with chimichurri for that signature Argentine flair. Additionally, adding a hint of smoked paprika or crushed red pepper to the sauce can deepen the flavor and add a subtle heat.
Storage and Leftovers
Leftover kabobs can be stored in an airtight container in the refrigerator for up to three days. To reheat without drying out, warm them gently in a skillet over medium-low heat or briefly under the broiler. The chimichurri sauce should be stored separately and brought to room temperature before serving again, as chilling causes the olive oil to solidify. Leftover sauce can also be frozen in ice cube trays for future use, providing an easy flavor boost for other dishes.
Conclusion
Argentinian Beef Kabobs with Chimichurri Sauce combine the tenderness of premium beef with the fresh, bold flavors of one of Argentina’s most beloved condiments. This dish showcases the harmony between simplicity and sophistication—minimal seasoning on the beef allows the natural flavor to shine, while the chimichurri adds complexity and vibrancy. Whether served at a summer barbecue, a cozy indoor dinner, or a festive gathering, these kabobs bring the essence of Argentine grilling to your table. They’re a celebration of quality ingredients, balanced flavors, and the joy of sharing a delicious meal with others.