Chimichurri Beef Skewers

Prep time: 15min
Total time: 20min
Makes: 4 servings
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:
19 g
saturated fat
4.5 g
3.8 g
34.1 g
79 mg
0.8 g
77 mg


  1. 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.

  2. 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.

  3. 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.

  4. Divide kebabs among 4 plates. Place heaping tablespoon of reserved chimichurri sauce alongside for dipping.


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.
Product Recall : Compliments Pastrami