Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 23 2022
Beef and Sausage Kebabs with Garlicky Herb Sauce
Image From foodnetwork.com
For the Kebabs:
1 tablespoon extra-virgin olive oil, plus more for brushing
1 teaspoon red wine vinegar
1 tablespoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon packed brown sugar
2 cloves garlic, minced
Kosher salt
1 1/2 pounds beef tri-tip
1 pound fresh sausage links
For the Salsa:
1 large tomato, finely chopped
1 green bell pepper, finely chopped
1/4 cup finely chopped onion
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
For the Chimichurri:
1 cup fresh Italian parsley
1 cup fresh cilantro
3/4 cup extra-virgin olive oil
2 cloves garlic
2 to 3 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours.
Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.
Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil.
Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri.