Beef Shish Kabobs With Chimichurri Sauce
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prep time
37 mins
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cook time
8 mins
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total time
45 mins
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servings
6
ingredients
Beef Shish Kabobs:
2 lbs. top sirloin, cubed
1/4 cup Pompeian Robust Extra Virgin Olive Oil
2 teaspoons cumin
1 teaspoon garlic salt
1 teaspoon oregano
6 skewers
Chimichurri Sauce:
1 bunch of parsley
2 cloves minced garlic
The zest of one lemon
The juice from one lemon
1 Tablespoon orange zest
1/2 Pompeian Robust Extra Virgin Olive Oil
1/2 teaspoon salt or to taste
preparation
- Combine cubed beef, Pompeian Robust Extra Virgin Olive Oil, cumin, garlic salt and oregano in a ziptop bag. Marinate beef mixture for at least one hour.
- Spray an outdoor grill with non-stick spray and heat the grill to medium-high heat. Thread the beef onto skewers (if you use wooden skewers, be sure they have been soaked for at least 30 minutes). Discard marinade.
- Grilled beef shish kabobs for 6-8 minutes, turning once. Remove and allow the beef to rest for about 5 minutes.
- To prepare the sauce, combine the parsley, garlic, lemon zest, juice, orange zest and Pompeian Robust Extra Virgin Olive Oil in a blender. Process until mixture is combined. Season with salt.
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