ingredients

For the beef kabobs:

• 1 1/2 lbs. beef sirloin, cut into 1 inch cubes 
• 1/4 cup olive oil 
• 1 Tablespoon dried oregano 
• 2 Tablespoons fresh lemon juice 
• 3 cloves garlic, minced 
• Salt and Pepper

For the Herb chimichurri:

• 1/2 cup olive oil 
• 2 Tablespoons golden balsamic vinegar 
• 1 cup fresh mint leaves 
• 1 cup fresh basil leaves 
• 2 cloves garlic, minced 
• Pinch or two of salt 
• Pinch of red pepper flakes

cooking

For the steak kabobs:

1.  Preheat the grill to medium high heat (about 400 degrees). 
2. In a bowl, combine the olive oil, oregano, lemon juice, and garlic. Season the beef generously with salt and pepper then add it to the olive oil mixture, making sure it is well coated. 
3. Thread the beef onto skewers (this should make 4-6 skewers depending on the size). 
4. Place the skewers on the grill, cover, and cook until the meat is seared on each side, about 2 minutes a side.
   

For the fresh herb chimichurri: 

1. Combine the olive oil, vinegar, mint, basil, and garlic in a food processor and pulse until the herbs are in small pieces. Season with salt and red pepper flakes, to taste. Chimichurri can be made in advance and refrigerated until ready to use.

Notes: If you are using wooden skewers, be sure to soak them in water first so they don't catch fire on the grill.