Beef and Sausage Kebabs with Salsa and Chimichurri
Entrees - Maindishes
6 to 8
CA pale ale, British brown ale, German Doppelbock
1 tbsp, 2 tbsp, and 3/4 cup extra virgin olive oil, separated, plus more for brushing
1 tsp and 1 tbsp red wine vinegar
1 tsp hot paprika
1/4 tsp ground cumin
1/4 tsp packed brown sugar
4 cloves garlic, separated
Kosher salt and freshly ground pepper
1 1/2 lbs beef tri-tip
1 lb fresh sausage links
1 large tomato, finely chopped
1 green bell pepper, finely chopped
3/4 cup finely chopped onion
2 tbsp chopped fresh cilantro, and 1 cup fresh
1 cup fresh parsley
2 to 3 tbsp fresh lemon juice
Prepare the kebabs- Whisk 1 tbsp olive oil, 1 tsp red wine vinegar, paprika, cumin, brown sugar, 2 garlic and 1 tsp salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours.
Meanwhile, make the salsa- Mix the tomato, bell pepper, onion, 2 tbsp olive oil, 2 tbsp chopped cilantro, 1 tbsp vinegar, 3/4 tsp salt, and pepper to taste in a bowl. Make the chimichurri- Puree the parsley, 1 cup fresh cilantro, 3/4 cup olive oil, 2 garlic, lemon juice, 1/2 tsp salt and 1/4 tsp pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.
Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil.
Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri.
Serve with Open-Faced Tomato Grilled Cheese and Grilled Red Onions
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