Beef Kebabs with Chimichurri Sauce
Servings: 6 skewers
This meal comes together in under 30 minutes, from fridge to table!
- 1 lb sirloin
- 1 large Vidalia onion
- 24 cherry tomatoes
- ½ C finely chopped curly parsley
- ¼ C finely diced Vidalia onion
- 1 large clove garlic, minced
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 Tbsp water
- ¼ tsp black pepper
- ¼ tsp crushed red pepper
If using bamboo skewers, soak the skewers in water for at least a half hour.
Create kebabs by slicing beef into one inch cubes. Slice onion into quarters, and then separate pieces. Thread the skewers, alternating by color.
For the sauce: Combine all chopped and diced elements of the sauce in a small bowl. Then place prepped ingredients in a small food processor and blend well.
Grill kebabs over high heat, 2-3 minutes on each side, for medium rare.
Transfer to plate, and drizzle Chimichurri sauce on top.
Calories: 179kcal | Carbohydrates: 8g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 59mg | Potassium: 508mg | Fiber: 1g | Sugar: 5g | Vitamin A: 754IU | Vitamin C: 26mg | Calcium: 47mg | Iron: 2mg