CHIMICHURRI BEEF KABOBS
- 2 lbs. Top Sirloin, cut into 1” cubes
- 3 Tbsp. Olive Oil or Avocado Oil
- 1.5 Tbsp. Red Wine Vinegar
- Juice from ½ Lemon
- ½ cup chopped Parsley
- ¼ cup chopped Oregano
- 8 cloves Garlic
- ¾ tsp. Salt
- ½ tsp. Black Pepper
- 1 Red Bell Pepper, cut into chunks
- 1 Yellow Bell Pepper, cut into chunks
- 1 Red Onion, cut into chunks
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HOW TO MAKE CHIMICHURRI BEEF KABOBS
Step 1. In a bowl, combine 2 tablespoons of olive oil along with the red wine vinegar, lemon juice, parsley, oregano, garlic, salt and pepper
Step 2. Toss the beef chunks in the mixture and marinate in the fridge for at least an hour.
Step 3. Meanwhile, toss your chopped peppers and onion in the rest of the olive oil and a pinch of salt and pepper.
Step 4. If you are using wooden skewers, soak them in water for 30 minutes prior to use. Thread the beef, onions and peppers on the skewers in whatever arrangement you’d like.
Step 5. Preheat your grill to medium heat.
Step 6. Place your kabobs on the grill and close the lid. Grill for around 10 minutes, turning a few times during cooking.
Step 7. Use your Thermopro thermometer to check the internal temperature of the beef and cook to your desired doneness.
Step 8. Remove the beef from the grill and allow it to rest for a few minutes prior to serving. Top with chopped parsley and serve with your favorite side.