Beef Kebabs with Chimichurri Sauce

Beef Kebabs with Chimichurri Sauce

Ingredients:

**For the Kebabs:**
– 1.5 lbs (680g) beef sirloin or tenderloin, cut into 1-inch cubes
– 1 large red bell pepper, cut into 1-inch pieces
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Wooden or metal skewers

**For the Chimichurri Sauce:**
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped (optional)
– 3 cloves garlic, minced
– 1/2 cup olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste

Instructions:

1. **Prepare the Chimichurri Sauce:**
– In a small bowl, combine the parsley, cilantro (if using), garlic, olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes (if using), salt, and pepper.
– Mix well and let it sit for at least 30 minutes to allow the flavors to meld together. This sauce can be made ahead of time and stored in the refrigerator.

2. **Prepare the Kebabs:**
– Preheat your grill to medium-high heat.
– Thread the beef cubes and red bell pepper pieces onto the skewers, alternating between the two.
– Brush the kebabs with olive oil and season generously with salt and pepper.

3. **Grill the Kebabs:**
– Place the skewers on the preheated grill.
– Cook for about 8-10 minutes, turning occasionally, until the beef is browned on the outside and cooked to your desired level of doneness (medium-rare to medium is recommended).

4. **Serve:**
– Remove the kebabs from the grill and let them rest for a few minutes.
– Drizzle the chimichurri sauce over the hot kebabs before serving.
– Serve with extra chimichurri sauce on the side.

These beef kebabs are perfect for a summer barbecue or a flavorful dinner. Enjoy!