Grilled Chilean Beef Kabobs with Chimichurri Sauce
Ingredients
The Kabobs
-
2
lbs
Beef (tenderloin, ribeye, sirloin, cut into 1½ inch cubes)
-
⅛
cup
oil
-
⅛
cup
lime juice
-
1
zest
lime
-
2
cloves
garlic (finely minced)
-
1
Tablespoon
Badia “complete” Seasoning
-
¾
teaspoon
salt
-
½
teaspoon
pepper
-
cherry or grape tomatoes
skewer additions
-
sweet onions
skewer additions
Smoky Chimichurri Sauce
-
1
bunch
cilantro
-
½
cup
olive oil
-
⅛
cup
lime juice
-
1
jalapeno
-
½
cup
chopped onion
-
1
clove
garlic
-
1
teaspoon
coriander
-
½
teaspoon
smoked paprika
-
½
teaspoon
salt
Cilantro Rice
-
2
cups
water
-
1
cup
rice (rinsed)
-
pinch
salt
-
¼
cup
cilantro (chopped)
-
3
scallions
(chopped)
-
1
lime
Garnish
-
lime wedges
-
chopped cilantro
Instructions
- Soak skewers in warm water.
- Cut beef into cubes and marinate with oil, lime juice, zest, garlic, spices, salt, and pepper.
- Preheat the grill.
- Cook rice in water with a pinch of salt for 20 minutes.
- Prepare chimichurri by blending all ingredients until minced.
- Assemble skewers with beef, tomatoes, and onions.
- Grill skewers until charred and cooked to desired doneness.
- Serve skewers with chimichurri sauce and cilantro rice.
Nutrition Facts (estimated)
Servings
4
Calories
417
Total fat
21.5g
Total carbohydrates
37.4g
Total protein
20.8g
Sodium
686.3mg
Cholesterol
65.9mg
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