Cheese-crusted chimichurri steak kebabs take 2 lbs of top sirloin cubed into 1/2-inch pieces, threaded onto skewers with chunks of sweet onion, seasoned with your favorite steak seasoning, and grilled over medium heat for 5 to 6 minutes. After grilling, the cooked skewers get rolled through a strip of freshly grated mozzarella melted on a hot flat top or griddle until the cheese forms a crispy, golden crust wrapped around the entire skewer like a cheesy steak corn dog. Fresh chimichurri made from parsley, garlic, oregano, red pepper flakes, lemon juice, and olive oil goes on before rolling and as a finish on top. The cheese crust cracks when you bite through it, and the chimichurri cuts through the richness with bright acidity and herbs.

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What Makes These Kebabs Different

The Cheese Crust Changes Everything

Standard steak kebabs are grilled, pulled off the heat, and served. These go one step further by rolling the grilled skewer through a strip of melted, crisped cheese on a hot flat top. The cheese wraps around the steak and onion pieces and forms a golden, crackling crust that encases the entire skewer. When you bite through it, the crispy cheese shell breaks apart and gives way to the juicy, seasoned steak underneath. The technique turns a regular kebab into something closer to a cheesy steak corn dog, with a satisfying crunch on the outside and tender, well-seasoned beef on the inside.

Chimichurri Before and After the Roll

Chimichurri gets spooned over the steak before the cheese roll so the herbs and olive oil are trapped inside the crispy cheese shell. Then more chimichurri goes on top after the roll as a finishing sauce. This double application means you get the bright, herbaceous, acidic flavor of the chimichurri both locked inside the cheese crust and on the surface where you can taste it immediately. The acidity from the lemon juice cuts through the richness of the melted mozzarella and keeps each bite balanced.

Building and Grilling the Kebabs

Top Sirloin in 1/2-Inch Cubes

Top sirloin is the best cut for kebabs because it is lean enough to hold its shape on the skewer but has enough flavor and tenderness to stay juicy during a quick grill. Cut the sirloin into 1/2-inch cubes so each piece cooks evenly and is small enough to be fully encased by the cheese crust during the rolling step. Larger cubes create gaps in the cheese coverage and make the skewer harder to roll through the melted cheese cleanly.

Alternate Steak and Onion on the Skewer

Thread the seasoned steak cubes and sweet onion chunks onto skewers, alternating between meat and onion. The onion pieces soften during grilling and add sweetness that complements the steak seasoning and the sharp, herbaceous chimichurri. Keep the pieces snug but not packed too tightly so heat can reach all surfaces during the grill.

Grill 5 to 6 Minutes Over Medium Heat

Grill the skewers over medium heat for about 5 to 6 minutes total, rotating occasionally until the steak reaches your preferred doneness and the onions begin to soften with a little char. Medium heat gives you a good sear without burning the seasoning on the outside before the interior is cooked. Remove the skewers from the grill and set them aside while you prep the cheese on the flat top.

The Chimichurri

Bright, Fresh, and Made Ahead

Combine 1 cup finely chopped fresh parsley, 3 minced garlic cloves, 2 tablespoons fresh oregano, 1/2 teaspoon red pepper flakes, the juice of 1 lemon, 1/3 cup olive oil, and salt and pepper to taste. Mix well and set aside so the flavors blend together while you grill the kebabs. The lemon juice (instead of the traditional red wine vinegar) adds a brighter, sharper acidity that pairs well with the rich melted cheese crust.

Creating the Cheese Crust

Freshly Grated Cheese on the Hot Flat Top

Heat a flat top, griddle, or nonstick pan over medium heat. Lay down a generous handful of freshly grated mozzarella directly onto the hot surface in a long strip about the length of the skewer. Let the cheese melt and spread, then continue cooking until the edges turn golden brown and crispy. Freshly grated cheese melts and crisps significantly better than pre-shredded cheese because pre-shredded varieties contain anti-caking agents (cellulose or potato starch) that prevent the smooth melt and crispy edges you need for this technique.

Roll the Skewer Through the Cheese

Once the cheese is golden and crispy around the edges, place the cooked steak skewer along one edge of the melted cheese strip. Spoon a line of chimichurri over the steak. Then carefully roll the skewer through the cheese so it wraps all the way around the steak and onion pieces. Keep rolling until the cheese forms a continuous, crispy golden crust around the entire skewer. The cheese adheres to the warm steak and onion surfaces and sets into a shell as it cools slightly. Wear high-heat gloves during this step since the cheese and griddle are extremely hot.

Step-by-Step: How to Make Cheese-Crusted Chimichurri Steak Kebabs

Step 1: Make the Chimichurri

Combine 1 cup finely chopped parsley, 3 minced garlic cloves, 2 tablespoons fresh oregano, 1/2 teaspoon red pepper flakes, the juice of 1 lemon, 1/3 cup olive oil, and salt and pepper. Mix well and set aside so the flavors blend together while you prep the kebabs.

Step 2: Build and Season the Kebabs

Thread the steak cubes and sweet onion chunks onto skewers, alternating between meat and onion. Season generously on all sides with your favorite steak seasoning.

Step 3: Grill the Kebabs

Place the skewers over medium heat on the grill. Cook for about 5 to 6 minutes total, rotating occasionally, until the steak reaches your preferred doneness and the onions begin to soften with a little char. Remove and set aside.

Step 4: Create the Cheese Crust

Heat a flat top or griddle over medium heat. Lay a generous strip of freshly grated mozzarella about the length of the skewer. Let it melt and cook until the edges are golden brown and crispy. Place the grilled skewer along one edge, spoon chimichurri over the steak, and roll the skewer through the cheese until it wraps all the way around. The cheese should form a crispy golden crust around the entire kebab.

Step 5: Finish and Serve

Once the cheese is crispy and wrapped around the skewer, carefully remove the skewer stick if desired. Top with extra chimichurri and serve immediately while the cheese is hot, crispy, and gooey.