Peruvian-Beef & Potato Kabobs with Mint Chimichurri
Prep Time
Serves
Cooking Mode
1 bag mini yellow-fleshed potatoes
1 cup (packed) fresh Italian parsley leaves
¼ cup fresh mint leaves
¼ cup olive oil
2 cloves garlic
1 tbsp lemon juice
½ tsp cumin
¼ tsp salt
½ cup + 1 tbsp Cilantro Chili Lemon Grilling Sauce
2 lbs beef top sirloin, cut into 1-inch (2.5 cm) cubes
1 bag mini yellow-fleshed potatoes
1 cup (packed) fresh Italian parsley leaves
¼ cup fresh mint leaves
¼ cup olive oil
2 cloves garlic
1 tbsp lemon juice
½ tsp cumin
¼ tsp salt
½ cup + 1 tbsp Cilantro Chili Lemon Grilling Sauce
2 lbs beef top sirloin, cut into 1-inch (2.5 cm) cubes
Directions
1Place 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.
2Meanwhile, 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.
3Lightly 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
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Personal Note
Personal Note
