Grilled Beef Kebabs with Chimichurri Sauce
Ingredients:
- 2 lbs beef sirloin or tenderloin, cut into 1-inch cubes
- 2 bell peppers, cut into chunks
- 1 large red onion, cut into chunks
- Wooden skewers, soaked in water for 30 minutes
For Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tea spoon dried oregano
- Salt and pepper to taste
- Red pepper flakes (optional)
Equipment Required:
- Grill
- CINNAGRILL® All Natural Cinnamon Fire Starter
- Charcoal chimney (optional)
- Tongs
- Wooden skewers
- Mixing bowl
- Basting brush
- Cutting board
- Knife
Directions:
- Prepare the Chimichurri Sauce:
In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, salt, pepper, and red pepper flakes (if using). Mix well and set aside.
- Assemble the Kebabs:
Thread beef cubes, bell peppers, and red onion alternately onto soaked wooden skewers.
- Prepare the Grill:
Use CINNAGRILL® All Natural Cinnamon Hardwood Premium Lump Charcoal for high heat and a subtle Spicy Sweet Smoky Flavor.
Light the charcoal using CINNAGRILL® All Natural Cinnamon Fire Starter and a charcoal chimney (optional). Allow the coals to become white-hot, about 15-20 minutes.
- Grill the Kebabs:
Place the kebabs on the grill over direct heat.
Grill for 8-10 minutes, turning occasionally, until beef is cooked to desired doneness and vegetables are tender and lightly charred.
- Serve:
Remove the kebabs from the grill and let them rest for a few minutes.
Serve hot with chimichurri sauce on the side.