Beef Kabobs with Chimichurri Sauce

Ingredients

3 ½ – 4 lbs. beef tenderloin (same cut as filet mignon, cut into 1½ inch cubes)

1 cup olive oil

4 Tbsp fresh lemon juice

2 cloves garlic, minced

2/3 cup minced shallot

2/3 cup minced fresh parsley

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh oregano

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

 

Instructions

1. To make the chimichurri sauce, stir all ingredients except beef into a bowl and leave at room temp for two hours to marinate.

2. Approximately 45 minutes before serving, preheat BBQ on medium heat (375°F).

3. Cut tenderloin into cubes and discard excess fat.

4. Place meat onto skewers; salt and pepper to taste.

5. Cook on preheated BBQ for 15-18 minutes for medium rare, turning every five minutes.

6. Remove from heat, drizzle with chimichurri sauce and serve.

 

Serves 8

Inspired by: The Organic kitchen

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