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Chimichurri Steak Kebabs & Cilantro Lime Rice

NibbleMeThisNibbleMeThis Posts: 2,293
edited 2:44AM in EggHead Forum
Here was my first cook after being without the Egg for a week while our deck was rebuilt.


Chimichurri Steak Kebabs
Servings: 2 (4-5 kebabs)

1 ea ribeye steak, cut into 1" cubes
1 ea red bell pepper, seeded and cut into 1" cubes
1 ea yellow bell pepper, seeded and cut into 1" cubes

Chimichurri Marinade
Source: adapted from Planet Barbecue!

3 cloves garlic, minced
1 teaspoon kosher salt (coarse ground)
1/2 teaspoon black pepper, fresh coarse ground
2 tablespoons crumbled dried oregano
1 teaspoon red pepper flakes (use 2 for heat)
2 tablespoons red wine vinegar
1 tablespoon lime juice
2 tablespoons cilantro, fresh chopped
1/4 cup olive oil

Cilantro Lime Rice
Source: Adapted from Annie's Eats

1/2 cup long grain rice
1 cups water
1/2 tsp. salt
1/4 cup fresh cilantro, very finely diced
1 tablespoon freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, very finely minced

Make the marinade first. Put the garlic in a mortar and pestle, top with salt, black pepper, red pepper, and oregano. Now crush, muddle, grind (whatever you want to call it) to mix it all into a paste. Note: My oregano was crumbled dried oregano from our garden. If using ground oregano from the store, use about 1 Tbsp. Add the cilantro. Whisk in the vinegar and lime juice. Then slowly whisk in the oil to emulsify it like you would a vinaigrette.

Pour over the steak and pepper pieces in a zip top back, coat well and marinate it for at least 1 hour.

After the marinating time, assemble the kebabs alternating pepper and steak with 4-5 pieces of steak on each kebab.

While that is preheating, start your rice. Basically cook it according to package directions using the rice, water and salt. This should take about 18-20 minutes.

Once you have the rice started and covered, start your Egg set up for direct heat at 450f.

Whisk together the cilantro, lime juice, garlic, and oil. Just as the rice is finished, mix in the cilantro mixture and cook another 3-5 minutes. Remove from heat and leave covered while you cook the kebabs.

Place the kebabs on the grill and cook them for 1 minute per side (assuming 4 sides). Here's the trick I figured out, since one minute per side can mean two different things. First, always work in order that the kebabs were put on the grill. Work left to right or front to back, but the first kebab on should be the first one turned and the first one off.


If you want them cooked medium, then re-start your 1 minute timer each time you FINISH placing or turning the last kebab on the grill. That means each side is actually getting 1:15 to 1:20 per side including the turning time.

If you want them cooked medium-rare, then re-start your 1 minute timer each time you START turning the first kebab on the grill. That means each side is really only getting 1 minute per side.

Plate two kebabs on a plate of the rice.


Man I'm glad to have my Egg back!
Knoxville, TN
Nibble Me This


  • HossHoss Posts: 14,600
    VERY NICE! Thanks for the marinade recipe,I been wantin to try the CHIMI. :) How was it?
  • rsmdalersmdale Posts: 2,472
    Good job on the kabobs Chris,we love a god Chimichurri,I will put parsley and some Basil in mine as well.Thanks for the pics!!


  • NibbleMeThisNibbleMeThis Posts: 2,293
    We used the full 2 tsp of red pepper flakes and I was surprised how hot it was. It was very good and full of flavor but I'd dial the heat down a bit to 1 tsp of red pepper flakes the next time.

    That was odd because I like heat and normally don't think of red pepper flakes as hot. But the flavor was spot on.
    Knoxville, TN
    Nibble Me This
  • FluffybFluffyb Posts: 1,815
    Looks incredible. Bookmarking the page for the recipe, thanks for sharing. Beautiful pictures too.
  • thebtlsthebtls Posts: 2,300
    Great cook and great picks as always Chris. Keep On Eggin'
    Visit my blog, dedicated to my Big Green Egg Recipies at You can also follow my posts on FaceBook under the name Keep On Eggin' or the link!/pages/Keep-On-Eggin/198049930216241
  • HossHoss Posts: 14,600
    Cool! Thanks. :)
  • EGCEGC Posts: 448
    Delicious sounding and looking recipes -- great pics too!
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