Grilled Beef Kabobs with Chimichurri Sauce

Grilled Beef Kabobs with Chimichurri Sauce

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From: Diabetic Living Magazine

Drizzled with chimichurri sauce, these grilled beef kabobs are perfect for any summer BBQ.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Beef
  • 1 pound lean boneless beef top sirloin steak or top loin steak
  • 1 tablespoon olive oil
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1 tablespoon snipped fresh oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cloves garlic, minced
  • Chimichurri
  • 1⅓ cups packed fresh Italian parsley leaves
  • 2 tablespoons olive oil
  • 2 tablespoons fresh oregano leaves
  • 2 small shallots, peeled
  • 3 cloves garlic, peeled
  • 2 tablespoons cider vinegar
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon crushed red pepper
  • Vegetables
  • 8 ounces small boiling onions, peeled
  • 1 medium green sweet pepper, cut into 1½ inch pieces
  • 8 ounces whole button mushrooms (see Tip)

Preparation

  • Prep

  • Ready In

  1. Trim fat from meat. Cut meat into 1-inch size pieces. Place meat in a plastic bag set in a shallow dish. For marinade, combine 1 tablespoon olive oil, lemon peel, 1 tablespoon lemon juice, 1 tablespoon oregano, cumin, ½ teaspoon salt, black pepper and 2 cloves garlic. Pour over meat; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
  2. In a food processor or blender combine parsley, 2 tablespoons oil, 2 tablespoons oregano, shallots, 3 cloves garlic, vinegar, 1 tablespoon lemon juice, ¼ teaspoon salt and crushed red pepper. Cover and process or blend until just chopped and a few herb leaves are still visible. Cover and chill for 2 hours before serving.
  3. In a medium saucepan cook onions, uncovered, in a small amount of boiling water for 3 minutes; drain. Remove meat from marinade, reserve any marinade. Using eight long metal skewers, alternately thread the meat and vegetables, leaving about a ¼-inch space between pieces. Brush vegetables with some of the reserved marinade.
  4. For a charcoal grill, place kabobs on grill rack directly over medium coals. Cover and grill for 8 to 12 minutes for medium (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.)
  5. Serve kabobs with chimichurri sauce.
  • Tip: Halve large mushrooms.

Nutrition information

  • Serving size: 2 skewers
  • Per serving: 281 calories; 16 g fat(3 g sat); 3 g fiber; 14 g carbohydrates; 23 g protein; 62 mcg folate; 61 mg cholesterol; 5 g sugars; 1,890 IU vitamin A; 63 mg vitamin C; 77 mg calcium; 4 mg iron; 506 mg sodium; 849 mg potassium
  • Nutrition Bonus: Vitamin C (105% daily value), Vitamin A (38% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 2 fat, 2 vegetable

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