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Beef and Sausage Kebabs with Salsa and Chimichurri


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  • Kebabs:
  • 1 Tbsp. olive oil, plus more for brushing
  • 1 tsp. red wine vinegar
  • 1 Tbsp. hot paprika
  • 1/4 tsp. ground cumin
  • 1/4 tsp. packed brown sugar
  • 2 cloves garlic, minced
  • salt
  • 1 1/2 lb. beef tri-tip
  • 1 lb. fresh sausage links
  • Salsa:
  • 1 large tomato, finely chopped
  • 1 green bell pepper, finely chopped
  • 1/4 c. finely chopped onion
  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh cilantro, chopped
  • 1 Tbsp. red wine vinegar
  • salt and pepper
  • Chimichurri:
  • 1 c. fresh parsley
  • 1 c. fresh cilantro
  • 3/4 c. olive oil
  • 2 cloves garlic
  • 2 to 3 Tbsp. fresh lemon juice
  • salt and pepper


Servings 6


Step 1

Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 tsp. 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. 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.

Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 tsp. salt and pepper to taste in a bowl.

Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 tsp. salt and 1/4 tsp. pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.

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