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.