Prepare the Chimichurri:
Combine all ingredients in a food processor or high-powered blender. Pulse / blend until a thick sauce forms. Cover and refrigerate until ready to use.

Prepare the Marinade:
Combine all ingredients in a large bowl and stir well to combine. Give it a taste and tweak as desired. Note: A marinade should be salted generously as the salt is a key factor in the tenderizing process.

Prepare the Steak:
Cut the steaks into roughly 1x1” cubes. Place the cubes in the marinade and stir to combine. Cover and refrigerate for at least 15 minutes and up to 2 hours.

Prepare the Veggies:
Note: Vegetables shouldn’t marinate as long as meat, so start this step about an hour before grilling.

Cut your desired vegetables into bite size pieces. Cherry tomatoes can remain whole. Mushrooms are nice cut in half, squash should be about ½” thick, onions can be cut into smaller quarters, etc…

Add the sliced vegetables directly into the marinade, stir to combine. Cover and refrigerate for 1-2 hours.

Meanwhile, if you are using wooden skewers, place them in some water to soak. This step prevents them from catching fire on the BBQ. Alternatively, metal skewers can be used.

Prepare the Kabobs:
Assemble the kabobs by sliding them onto skewers alternating meat and vegetables until the skewer is full.

Tip: Do not pack the skewer tightly, rather let each item on the skewer have a small bit of space between each other so that everything cooks evenly.

BBQ The Kabobs:
First, clean and preheat the BBQ to 400○F. Once hot, place each skewer directly onto the BBQ for 10-15 minutes, or until the meat reaches your desired doneness. Use an instant read thermometer to check the internal temperature (145○F is medium rare and 160○F is medium).

Once cooked, remove the skewers from the BBQ and place on a platter to rest for five minutes. Finish with a generous drizzle of chimichurri sauce and enjoy!