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:

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

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.

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.