Grilled Chilean Beef Kabobs with Chimichurri Sauce
Lime-and-garlic marinated beef skewers grilled with tomatoes and onion, served with a smoky chimichurri and cilantro-lime rice.
⏱️ Prep: 25 min🍳 Cook: 20 min
Ingredients
| 2 lbs | 905 g | beef (tenderloin/ribeye/sirloin) |
| ⅛ cup | 30 ml | oil |
| ⅛ cup | 30 ml | lime juice plus zest |
| 2 cloves | garlic | |
| 1 Tbsp | 15 ml | Badia complete seasoning |
| ¾ tsp | 3.8 ml | salt |
| ½ tsp | 2.5 ml | pepper |
| — | cherry tomatoes | |
| — | sweet onions | |
| 1 bunch | cilantro | |
| ½ cup | 120 ml | olive oil |
| 1 | jalapeño | |
| ½ cup | 120 ml | chopped onion |
| ½ tsp | 2.5 ml | smoked paprika |
| 1 cup | 240 ml | rice |
| 2 cups | 480 ml | water |
| 3 | scallions | |
| 1 | lime |
Instructions
- Soak eight 10-inch skewers in warm water. Cube the beef into a bowl or ziplock bag.
- Mix oil, lime juice and zest, garlic, seasoning, salt and pepper; pour over the beef and coat well. Set aside.
- Preheat the grill. In a pot, bring water and rice to a boil, cover and simmer on low 20 minutes.
- Make the chimichurri: pulse all ingredients in a food processor 10-15 times to a pesto-like consistency.
- Thread skewers alternating beef, cherry tomato and onion (about 3-4 pieces of beef each).
- Grill over medium-high heat, rotating, until nicely charred and cooked to desired doneness.
- Fluff the rice with lime, cilantro and scallions. Serve the skewers with the smoky chimichurri and rice.