Brazilian Kabobs With Chimichurri Sauce Recipes

BRAZILIAN KABOBS WITH CHIMICHURRI SAUCE

Brazilian Kabobs with Chimichurri Sauce image

Watch and learn how to make Brazilian Kabobs with Chimichurri Sauce from My Food and Family! These Brazilian kabobs include global flavors for sizzling success.

Provided by My Food and Family

Categories Home

Time 30m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 beef skirt steak (1 lb.), about 3/4 inch thick
1/4 cup LEA & PERRINS Worcestershire Sauce, divided
1 pkg. (13 oz.) OSCAR MAYER Natural Uncured Roasted Peppers & Onions Sausage, cut into 16 slices
1 white onion, cut crosswise in half, then lengthwise into 8 wedges
2 cups mixed fresh herbs (basil, cilantro and Italian parsley)
1/3 cup olive oil
3 Tbsp. HEINZ Red Wine Vinegar
1 clove garlic, minced
1/4 tsp. ground red pepper (cayenne)

Steps:

Heat grill to medium-high heat.
Cut steak crosswise into 6 pieces, then cut each piece across the grain into 4 slices. Place steak pieces in medium bowl. Add 2 Tbsp. Worcestershire sauce; mix lightly. Thread steak pieces onto 8 skewers alternately with sausage and onions.
Blend remaining ingredients, including remaining Worcestershire sauce, in blender until smooth.
Grill kabobs 10 min. or until steak is medium doneness, turning frequently. Serve with chimichurri sauce.

Nutrition Facts : Calories 300, Fat 24 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 540 mg, Carbohydrate 5 g, Fiber 0.5617 g, Sugar 3 g, Protein 15 g

PORK CHIMICHURRI KEBABS

Pork Chimichurri Kebabs image

These are peppery delicious kebabs. Marinate time is 4 hours. Cook time is an estimate-depends on how hot your grill is.

Provided by ratherbeswimmin

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb pork tenderloin, cut into 3/4 inch cubes
4 tablespoons olive oil
2 tablespoons crumbled oregano
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
lemon slice
lime slice

Steps:

Add pork cubes and next 9 ingredients into a large heavy-duty plastic zip-top bag; seal and shake to coat pork.
Place bag in the refrigerator for 4 hours.
Take pork cubes out of marinade and discard marinade.
Thread pork onto skewers.
Grill over high heat, turning as necessary, until evenly browned and no longer pink.
I serve over a bed of rice and give a little squeeze with the lemon/lime slices.

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