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Beef Kebab Grain Bowl
with barley / chimichurri sauce

Active: 45 minTotal: 45 min

Kebabs take a little time to prepare, but threading the ingredients onto skewers provides lots of surface area for developing maximum flavor on the grill. If you're short on time, feel free to just saute everything on the stovetop as many reviewers did when this meal was featured in 2018.



Chimichurri Sauce:
  • Cilantro - 1/3 cup, chopped
  • Parsley - 1/4 cup, chopped
  • Garlic - 2 cloves
  • Shallots - 1 clove, chopped
  • Capers - 1 Tbsp, drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/3 cup
Beef Kebabs:
  • Garlic - 2 cloves, chopped
  • Oil, cooking - 2 Tbsp
  • Soy sauce - 1 Tbsp
  • Oregano, dried - 1 tsp
  • Mustard, Dijon - 2 tsp
  • Skewers, wooden or metal - 8
  • Steak, sirloin - 1 lb, cubed (sub any variety of steak)
  • Bell peppers, any color - 1, cubed
Beef Kebab Grain Bowls:
  • Barley, hulled and uncooked - 2/3 cup
  • Cucumbers - 12 oz, diced
  • Yogurt, plain or Greek - 1/2 cup
  • Chimichurri sauce (ingredients listed separately) - ~1/3 cup
  • Beef Kebabs (ingredients listed separately) - 8

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Barley - (Double if making Thursday’s meal.) Bring a saucepan of water to boil. Salt water generously and add barley. Simmer for 45 to 55 minutes until tender but not soggy. (Can be done up to 5 days ahead)
  2. Make marinade - Chop garlic (portion for kebabs). Combine garlic, oil (portion for kebabs), soy sauce, oregano, and mustard. (Can be done up to 5 days ahead)
  3. Soak skewers - If cooking on a grill with wooden skewers, soak in water for 10 minutes to prevent burning. (Skip if cooking on stovetop.)
  4. Marinate beef - Slice beef into cubes and tenderize with a fork. Combine with marinade. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  5. Bell peppers - Cube bell peppers. (Can be done up to 5 days ahead)
  6. Make chimichurri sauce - (Skip if made ahead for Tuesday; if cooking on the grill, get grill heating while finishing prep.) Combine cilantro, parsley, garlic (portion for chimichurri), shallots, capers, vinegar, lime juice, salt, and oil (portion for chimichurri) in a blender or food processor. Blend until smooth. Add some additional oil if the sauce is too thick to blend easily. Season to taste with some salt or some more lime juice. (Can be done up to 5 days ahead)
  7. Cucumbers - Dice cucumbers. (Can be done up to 2 days ahead)
  8. Prepare kebabs - Discard marinade and thread skewers through beef and peppers. (Skip if cooking on the stovetop.) (Can be done 1 day ahead)


  1. Season kebabs with some salt and pepper.
  2. If cooking on a grill: Heat grill to 500F / 260C degrees. Brush heated grates with some cooking oil. Place kebabs on heated grates and grill for 2 to 3 minutes. Flip and grill for another 2 to 3 minutes. Close grill and cook for another 2 to 4 minutes, until beef is cooked to your liking.
  3. If cooking on the stovetop: Heat a skillet with some cooking oil over medium-high heat. Add beef and saute until cooked to your liking, 4 to 6 minutes. Set beef aside and add peppers to pan. Saute until peppers are tender, 3 to 4 minutes.
  4. Stir chimichurri into yogurt.
  5. Reheat barley in the microwave (reserve half if doubled).
  6. Divide barley between serving bowls. Top bowls with beef and peppers, cucumbers, and yogurt-chimichurri sauce. Enjoy!

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This meal has 23 reviews

Delicious! The sauce is definitely one of my CookSmarts faves!

By: Melissa
Posted: Jun 29, 2019
Diet: Original

Made a few tweaks. I used rice because my kids love it. I grilled the steak separately and put the peppers with some onion and butter in foil pouches. I forgot to purchase yogurt, but the chimchirri sauce was delicious on its own. Even with tweaks, this was a homerun!

By: Tiffiny
Posted: Jun 26, 2019
Diet: Gluten-free

Did on stovetop instead of grilling. Turned out very tasty.

By: Jennifer
Posted: Jun 25, 2019
Diet: Original

soooooo yummy!

By: Rosemary
Posted: Jun 24, 2019
Diet: Original

Tried quick cooking barley which worked out very well. Marinade and sauce were delicious! Kept sauce and yogurt separate and served with pita chips.

By: Alyssa
Posted: Jun 23, 2019
Diet: Original

The marinade was really delicious! Our meat ended up sitting for an extra day, but it wasn’t too strong (though it was close). The yogurt chimichurri sauce really pulled it all together. I liked the barley for a change of pace. The hearty texture really stands up to the beef.

By: Erin
Posted: Jun 22, 2019
Diet: Original