Peruvian-Beef & Potato Kabobs with Mint Chimichurri
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 1 bag
- mini yellow-fleshed potatoes
- 907 g
- 1 cup
- (packed) fresh Italian parsley leaves
- 250 mL
- 1/4 cup
- fresh mint leaves
- 60 mL
- 1/4 cup
- olive oil
- 60 mL
- 2
- cloves garlic
- 1 tbsp
- lemon juice
- 15 mL
- 1/2 tsp
- cumin
- 2 mL
- 1/4 tsp
- salt
- 1 mL
- 1/2 cup + 1 tbsp
- Cilantro Chili Lemon Grilling Sauce
- 125 mL + 15 mL
- 2 lbs
- beef top sirloin, cut into 1-inch (2.5 cm) cubes
- 1 kg
Directions
Step 1
Place potatoes in a saucepan and cover with cold salted water. Bring to a boil over high heat. Reduce heat and simmer until just barely cooked, about 10 min. Drain and quickly cool in cold water; drain well.
Step 2
Meanwhile, in a food processor combine parsley, mint, olive oil, garlic, lemon juice, cumin and salt with 1 tbsp (15 mL) grilling sauce. Purée until smooth. Transfer to a glass bowl, cover and set aside.
Step 3
Lightly oil grill and preheat barbecue to medium-high. Alternate beef and cooked potatoes on metal skewers. Grill kabobs until meat and potatoes are tender and well marked, 3 to 4 min. per side, occasionally basting with remaining 1/2 cup (125 mL) grilling sauce. Let rest 3 to 4 min. before serving with chimichurri sauce.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- 1 kabob
- Calories:
- 330
- Fat:
- 20 g
- Carbs:
- 16 g
- Protein:
- 31 g