Grilled Chimichurri Beef Kabobs
The summer is in full swing and it's time for July 4th fireworks! Try this fantastic BBQ recipe that's both quick to make and delicious...
I love BBQ season because it means we get to keep the mess outside!
But the truth is, the trick to the best BBQ is really great quality meat. Hats off to all the ladies who have already mastered the art of grilling and to those that are going to try it for the first time.
Here is a quick and easy recipe to guarantee your next BBQ is a big success.
Chimichurri is equally delicious as both a marinade and sauce for skirt steak, strip steak, chicken – even tuna!
Marinate beef, and chicken at least 4 hours or overnight, and fish up to 1 hour.
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Kashrut Type: Meat
Ingredients
1/3 cup freshly squeezed lemon juice
3 cups cilantro, packed
3 garlic cloves
1 teaspoon crushed red pepper flakes, or to taste
1 teaspoon dried oregano
1 teaspoon kosher salt, or to taste
½ cup canola oil
1½ lb. beef steak
8 bamboo skewers, soaked in water for 30 minutes
Preparation
- Combine lemon juice, cilantro, garlic, pepper flakes, oregano, salt and canola oil in a blender. Process to form a thick puree. Taste and season with pepper flakes and salt as desired. Place 2/3 cup (150 ml.) puree in an airtight container and refrigerate; reserve for sauce.
- Cut beef into 1½-inch (4 cm) cubes. Place cubes in resealable plastic bag with remaining puree; squeeze out excess air. Marinate in refrigerator for at least 4 hours or overnight; turn as needed to evenly coat.
- Preheat grill to medium-high. Clean it with a stiff brush, then rub with canola oil. Remove beef cubes from marinade, and thread onto skewers; leave a bit of space between cubes. Discard marinade. Sprinkle beef kebabs with salt to taste.
- Grill until nicely charred on outside with defined grilling marks, about 2 minutes per side for medium-rare, 3 minutes per side for medium, and 4 minutes per side for medium-well. Drizzle some reserved chimichurri sauce over kebabs, and serve hot or at room temperature. Serve remaining sauce on side.
Source: Canola Info
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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
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