B-well Grilled Chimichurri Beef Kebabs

A mouth watering chimichurri  beef kebab is easy and quick to make in your stove or braai grill.

Serves: 4-6
Time: 15 minutes
Recipe by: B-well 


½ cup B-well Canola Oil
1/3 cup squeezed lemon juice
3 cups fresh coriander
3 garlic cloves
1 tsp crushed red pepper flakes
1 tsp dried oregano
1 tsp salt
600g sirloin steak
8 bamboo skewers, soaked in water for 30min


In a blender, combine lemon juice, coriander, garlic, pepper flakes, oregano, salt and B-well Canola Oil into a thick puree. Taste and season with pepper flakes and salt as desired. Place 2/3 cup puree in airtight container and refrigerate.
Cut beef into 4cm cubes and place in resealable plastic bag with remaining puree. Marinate in refrigerator for 4 hours or overnight. Coat evenly.
Preheat grill to medium-high. Clean it with stiff brush, then rub with B-well Canola Oil. Remove beef cubes from marinade, and thread onto skewers; leave a bit of space between cubes. Discard marinade. Sprinkle beef kebabs with salt to taste.
Grill until brown, about 2 min per side for medium-rare. Drizzle some reserved chimichurri sauce over kebabs, and serve hot. Serve remaining sauce on side, along with garden salad.

Chefs Tip:  Coriander is a source of powerful antioxidants that help clear the body of potential cancer cells and is a sensational flavour in a chimichurri sauce. 

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