Beef Kebabs with Chumichurri

Name: Beef Kebabs with Chumichurri
Total time: 1 h
Yield: 4
Ingredients: 6 Vine tomatoes (cored, seeded, and diced); 4 cloves garlic (chopped); 2 small Red onions (chopped); 0.5 cup extra virgin olive oil; 0.25 cup Red wine vinegar; caster sugar; flat-leaf parsley (finely chopped); Cilantro (chopped); 4 cups Beef rump (trimmed and cubed); 1 large, red Bell pepper; 1 large, yellow Bell pepper; 4 wooden Skewer (soaked in cold water for 30 minutes beforehand); 0.25 cup olive oil; Arugula; baby Spinach

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Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr

Ready in

Ingredients

for

servings

For the chimichurri sauce: 6
Vine tomatoes (cored, seeded, and diced); 4 cloves
garlic (chopped); 2
small Red onions (chopped); ½ cup
extra virgin olive oil; ¼ cup
Red wine vinegar; caster sugar; flat-leaf parsley (finely chopped); Cilantro (chopped)

For the skewers: 4 cups
Beef rump (trimmed and cubed); 1
large, red Bell pepper; 1
large, yellow Bell pepper; 4
wooden Skewer (soaked in cold water for 30 minutes beforehand); ¼ cup
olive oil

To serve: Arugula; baby Spinach

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Preparation steps

For the sauce: Combine the tomatoes, garlic, red onion, extra-virgin olive oil, red wine vinegar, sugar, and a little salt and pepper in a food processor. Pulse 7 - 10 times until a chunky sauce comes together. Add the herbs, pulse again a few times, and adjust the seasoning to taste. Scrape into a bowl and set to one side.

For the skewers: Preheat a grill or gas barbecue to hot. Thread the beef and peppers onto the skewers, alternating the meat and vegetables. Brush them with olive oil and season with plenty of salt and pepper. Grill for 6 - 8 minutes, turning occasionally, until lightly charred.

Remove the skewers from the grill and leave to rest briefly before serving with the chimichurri sauce and greens on the side.