Ingredients

• 2 pound beef tenderloin, cut into 1.5-inch cubes
• 2 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1.5 teaspoon cumin
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 red bell pepper, cut into 1.5-inch pieces
• 1 yellow bell pepper, cut into 1.5-inch pieces
• 1 red onion, cut into 1.5-inch pieces
• 1 zucchini, sliced into 0.75-inch rounds
• 1 cup fresh parsley, loosely packed
• 0.5 cup olive oil
• 4 clove garlic, minced
• 3 tablespoon red wine vinegar
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon salt

Steps

1. Remove wooden skewers from packaging and submerge them in water for 30 minutes to prevent charring on the grill.
2. Pat the beef cubes dry with paper towels.
3. In a large bowl, combine 2 tablespoons olive oil, smoked paprika, garlic powder, cumin, 1 teaspoon kosher salt, and 0.5 teaspoon black pepper.
4. Add beef cubes to the spice mixture and toss until evenly coated. Let marinate at room temperature for 15 minutes.
5. While beef marinates, prepare the chimichurri sauce: add fresh parsley, 0.5 cup olive oil, minced garlic, red wine vinegar, red pepper flakes, and 0.5 teaspoon salt to a food processor.
6. Pulse the chimichurri ingredients until the parsley is finely chopped but still slightly textured (not a completely smooth paste). Transfer to a small serving bowl and set aside.
7. Preheat your grill to medium-high heat (approximately 400°F). If using a gas grill, preheat for 10 minutes; if charcoal, wait until coals are covered in white ash.
8. Thread beef cubes onto skewers, alternating with red bell pepper, yellow bell pepper, red onion, and zucchini pieces, packing ingredients tightly together.
9. Oil the grill grates lightly to prevent sticking.
10. Place skewers on the preheated grill and cook for 6 minutes without moving them, allowing a caramelized crust to form on the first side.
11. Turn skewers 90 degrees (do not flip completely) and cook for an additional 3 minutes to create crosshatch marks.
12. Flip skewers completely and cook for 2-3 minutes until the beef reaches an internal temperature of 130°F for medium-rare (check with a meat thermometer inserted into the center of a beef cube, not touching vegetables).
13. Transfer skewers to a clean cutting board or serving platter and rest for 3-4 minutes.
14. Drizzle chimichurri sauce generously over the grilled skewers and serve immediately while still warm.