Beef Kabobs with Smoky Chimichurri

My husband and I grill kabobs multiple nights a week during the summer. This recipe looks complicated, but I promise it’s perfectly easy for a weeknight dinner. Feel free to start marinating the beef in the morning or the day before.

Serves 8

• bamboo or metal skewers

  For the skewers:

• 2 lbs. (900g) beef sirloin, cut into 1½ inch (4cm) cubes

• 10.6 oz. (300g) cherry tomatoes

• 2 red onions, cut into wedges

  For the marinade:

• 2 tbsp. olive oil

• 2 tbsp. lime juice, plus zest of one lime

• 2 cloves garlic, minced

• 1 tsp. onion powder

• 1 tsp dried oregano

• 1 tsp. ground cumin

• 1 tsp. salt

• ½ tsp. black pepper

  For the smoky chimichurri sauce:

• 0.7 oz. (20g) cilantro

• 4 fl oz. (120ml) olive oil

• 2 tbsp. lime juice

• 1 jalapeño

• 1 small onion, chopped

• 1 garlic clove

• 1 tsp. ground coriander

• ½ tsp. smoked paprika

• ½ tsp. salt

Soak 8 bamboo skewers in warm water for 30 minutes, or use metal skewers.

Place the diced beef into a zip lock bag and add in the marinade ingredients. Mix well until coated evenly and set aside to marinate.

Preheat the grill.

In the meantime, make the chimichurri sauce by placing all the ingredients in a food processor. Blitz repeatedly until the onion is minced well. Place in a small bowl and set aside.

Assemble the skewers alternating the cubes of beef, cherry tomato and onion slices. Place about 3-4 pieces of beef on each skewer.

Grill the skewers over medium high heat, rotating until the steak is nicely charred and cooked to your preference. Serve the beef skewers with the smoky chimichurri sauce.

• Calories: 233

• Fat: 9g

• Carbs: 4g

• Protein: 34g

• Fiber: 1g