Peruvian-Beef & Potato Kabobs with Mint Chimichurri
mini yellow-fleshed potatoes
(packed) fresh Italian parsley leaves
fresh mint leaves
1/2 cup + 1 tbsp
Cilantro Chili Lemon Grilling Sauce
125 mL + 15 mL
beef top sirloin, cut into 1-inch (2.5 cm) cubes
Place potatoes in a saucepan and cover with cold salted water. Bring to a boil over high heat. Reduce heat and simmer until just barely cooked, about 10 min. Drain and quickly cool in cold water; drain well.
Meanwhile, in a food processor combine parsley, mint, olive oil, garlic, lemon juice, cumin and salt with 1 tbsp (15 mL) grilling sauce. Purée until smooth. Transfer to a glass bowl, cover and set aside.
Lightly oil grill and preheat barbecue to medium-high. Alternate beef and cooked potatoes on metal skewers. Grill kabobs until meat and potatoes are tender and well marked, 3 to 4 min. per side, occasionally basting with remaining 1/2 cup (125 mL) grilling sauce. Let rest 3 to 4 min. before serving with chimichurri sauce.
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