Beef and Sausage Kebabs with Salsa and Chimichurri

By á-6382

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

Kebabs:
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.

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

Chimichurri:
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.