Chimichurri Beef Skewers
Prep time: 15min
Total time: 20min
Makes: 4 servings
1
medium onion, halved and sliced
1 1/2 cups
loosely packed fresh parsley sprigs
375 mL
3 clove
garlic, sliced
1/3 cup
olive oil
75 mL
2 tbs
lime juice
30 mL
2 tbs
red wine vinegar
30 mL
1/4 tsp
cayenne pepper
1 mL
1 1/2 lbs
top sirloin steak, cut into 1-in. (2.5 cm) cubes
750 g
Salt to taste
Per Serving:
calories
329
fat
19 g
saturated fat
4.5 g
carbs
3.8 g
protein
34.1 g
cholestrol
79 mg
fibre
0.8 g
sodium
77 mg
Directions
-
place all ingredients, except steak and salt, in food processor and pulse to a thick sauce. Reserve 1/3 cup (75 mL) of this chimichurri sauce in small bowl, cover and refrigerate.
-
Spoon remaining sauce into large glass or stainless steel bowl. Add cubed steak, toss to coat. Cover and marinate in refrigerator 1 to 4 hours, turning once.
-
Preheat BBQ to medium-high heat. Thread meat onto 4 metal or wooden skewers (if using wood, soak skewers in cold water at least an hour before using.) Season kebabs with salt. Grill 6 to 8 min., turning occasionally, or until desired doneness.
-
Divide kebabs among 4 plates. Place heaping tablespoon of reserved chimichurri sauce alongside for dipping.
Tip
Instead of beef, make these kebabs with cubed lamb or pork. For spicy kebabs, add a pinch of crushed chili flakes to the chimichurri sauce.