Beef and Sausage Kebabs With Salsa and Chimichurri Recipe

Name: Beef and Sausage Kebabs With Salsa and Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for brushing; 1 teaspoon red wine vinegar; 1 tablespoon hot paprika; 1/4 teaspoon ground cumin; 1/4 teaspoon packed brown sugar; 2 cloves garlic, minced; Kosher salt; 1 1/2 pounds beef tri-tip; 1 pound fresh sausage links; 1 large tomato, finely chopped; 1 green bell pepper, finely chopped; 1/4 cup finely chopped onion; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh cilantro; 1 tablespoon red wine vinegar; Kosher salt and freshly ground pepper; 1 cup fresh parsley; 1 cup fresh cilantro; 3/4 cup extra-virgin olive oil; 2 cloves garlic; 2 to 3 tablespoons fresh lemon juice; Kosher salt and freshly ground pepper

Servings: persons

1 tablespoon extra-virgin olive oil, plus more for brushing
1 teaspoon red wine vinegar
1 tablespoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon packed brown sugar
2 cloves garlic, minced
Kosher salt
1 1/2 pounds beef tri-tip
1 pound fresh sausage links
1 large tomato, finely chopped
1 green bell pepper, finely chopped
1/4 cup finely chopped onion
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 cup fresh parsley
1 cup fresh cilantro
3/4 cup extra-virgin olive oil
2 cloves garlic
2 to 3 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper

1
Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl.
2
Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade.
3
Cover and refrigerate at least 2 hours.
4
Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl.
5
Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender.
6
Transfer to a bowl.
7
Cover and refrigerate the salsa and chimichurri until serving.
8
Preheat a grill to high.
9
Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece.
10
Brush the kebabs with olive oil.
11
Brush the grill with olive oil.
12
Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage.
13
Transfer to a platter and let rest 5 minutes.
14
Season with salt and serve with the salsa and chimichurri.
15
Photograph by Con Poulos

1011

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, plus more for brushing, 1 teaspoon red wine vinegar, 1 tablespoon hot paprika, 1/4 teaspoon ground cumin, and more.

Yes, Beef and Sausage Kebabs With Salsa and Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef and Sausage Kebabs With Salsa and Chimichurri

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