Peruvian Beef & Potato Kabobs with Mint Chimichurri

Prep time: 10min
Total time: 25min
Serves 8
1 bag
Yellow Petites Potatoes
907 g
1 cup
(packed) fresh Italian parsley leaves
250 mL
1/4 cup
fresh mint leaves
60 mL
1/4 cup
Extra Virgin Olive Oil
60 mL
cloves garlic
1 tbsp
lemon juice
15 mL
1/2 tsp
2 mL
1/4 tsp
1 mL
1/2 cup
Cilantro Chili Lemon Grilling Sauce
125 mL
1 tbsp
Cilantro Chili Lemon Grilling Sauce
15 mL
2 lbs
beef top sirloin, cut into 1-inch (2.5 cm) cubes
1 kg
1 kabob
20 g
16 g
31 g


  1. Place potatoes in a saucepan and cover with cold salted water. Bring to a boil over high heat. Reduce heat and simmer until just barely cooked, about 10 min. Drain and quickly cool in cold water; drain well.

  2. Meanwhile, in a food processor combine parsley, mint, olive oil, garlic, lemon juice, cumin and salt with 1 tbsp (15 mL) grilling sauce. Purée until smooth. Transfer to a glass bowl, cover and set aside.

  3. Lightly oil grill and preheat barbecue to medium-high. Alternate beef and cooked potatoes on metal skewers. Grill kabobs until meat and potatoes are tender and well marked, 3 to 4 min. per side, occasionally basting with remaining 1/2 cup (125 mL) grilling sauce. Let rest 3 to 4 min. before serving with chimichurri sauce.