Grilled beef kabobs with Chimichurri
prep time: 15 minutes | cook time: 15 minutes | makes 4-6 servings
beef marinade:
2 tbsp coconut aminos or soy sauce
2 tbsp red wine vinegar
1 tbsp worstershire sauce
2 tbsp olive oil
1 tsp salt
1/4 pepper
for the Kabobs:
2 pounds sirloin cut into 2 inch pieces
2 bell peppers
8 oz mushrooms
1 red onion
1 small zucchini
For the Chimichurri:
1/2 cup parsley
1/2 cup basil
1/2 cup cilantro
1 serrano pepper (will add a slight kick but use a jalapeno if you do not like spice)
1 shallot or 1 green onion
1/4 tsp red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp salt
To marinate the beef, combine the marinade ingredient in a plastic bag or mixing bowl. add the beef, cover and refrigerate 4-8 hours.
To make the chimichurri add all ingredients into a food processor or blender and mix until combined. A high powered blender can make this almost too smooth, so go slowly and do not over blend. Store in teh refrigerator until ready to use.
When you are ready to grill your kabobs:
Heat a grill to medium-high heat (if using charcoal you want HOT coals).
Assemble the kabobs on metal skewers alternating the meat and vegetables. Season with additional salt and pepper.
Place kabobs on the grill and turn every 3-4 minutes (about 12-15 minutes total). You do not want to overcook the meat. The hot coals will ensure a nice char without having to keep the meat on the grill for too long.
place the kabobs on a platter and drizzle with fresh chimichurri. Serve with the extra sauce on the side.
Enjoy!