Grilled Chilean Beef Kabobs with Chimichurri Sauce


  • 2 lbs Beef- tenderloin, ribeye, sirloin, cut into 1 1/2 inch cubes ( or sub 1 pound cremini mushrooms)
  • 1/8 cup oil
  • 1/8 cup lime juice, plus zest of one lime
  • 2 cloves garlic- finely minced
  • 1 Tablespoon Badia “complete” Seasoning ( or sub 1 tsp onion powder,1 tsp dried oregano or thyme, 1 teaspoon cumin)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Smokey Chimichurri Sauce

  • 1 bunch cilantro
  • 1/2 cup olive oil
  • 1/8 cup lime juice
  • 1 jalapeno ( or use less for less spicy)
  • 1/2 cup chopped onion
  • 1 garlic clove
  • 1 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt

Cilantro Rice

  • 2 cups water
  • 1 cup rice, rinsed
  • pinch salt
  • 1/4 cup cilantro- chopped
  • 3 scallions – chopped
  • 1 lime
  • Garnish- lime wedges, chopped cilantro


  1. Soak 8 10 inch skewers in warm water.
  2. Cut the beef into cubes and place in a zip lock bag or in a medium bowl.
  3. Mix oil, lime juice and zest, garlic, spices, salt and pepper in a small bowl. Pour over the beef and seal the bag, shaking and mixing so all the beef is coated. Set aside on counter.
  4. Pre heat the grill.
  5. In a medium pot, add water and rice, bring to a boil. Cover, simmer on low heat for 20 minutes.
  6. In the mean time, make the Smokey chimichurri. Place all chimichurri ingredients in a food processor, and pulse repeatedly ( 10 to 15 times) until cilantro and onion are all minced well. It need not be smooth, but more like the consistency of pesto. Place in a small bowl. Set aside.
  7. Make the skewers alternating beef, cherry tomato, onion slice, then repeat until skewer is full. You should have about 3- 4 pieces of beef on each skewer.
  8. Grill the skewers over medium high heat, rotating until meat is nicely charred and cooked to desired done-ness.
  9. Place rice in a bowl, squeeze with lime, and scatter the cilantro and scallions overtop.
  10. Serve the beef skewers with the Smokey Chimichurri and the rice.

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