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


  1. 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.
  2. 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.
  3. Grilled beef shish kabobs for 6-8 minutes, turning once. Remove and allow the beef to rest for about 5 minutes.
  4. 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.