Argentinian Beef Kabobs With Chimichurri Sauce

There's nothing like a good marinade to make the juiciest meat—especially if it's grilled on a skewer! Marinating these Argentian-style churrasco skewers takes very minimal prep and cook time. Simply prep the skewers and let them sit in the fridge for a couple of hours. Once that grill is fired up, you'll have delicious churrasco skewers ready to serve in just five minutes. Douse them in that homemade chimichurri sauce to give your juicy meat even more flavor.

How could you not love Argentinian Beef Kabobs grilled to perfection and slathered with flavorful chimichurri sauce? I use grass fed beef tenderloin in this recipe (filet mignon is also cut from tenderloin). You can either buy a beef tenderloin roast and cut the beef into cubes for kabobs or buy filet mignon and cut it into cubes. Buying a roast is a little more work but will save you a little money and since this is an expensive cut of beef I recommend saving where you can. This beef happens to be grass fed.

The chimichurri sauce is easy to make but needs to be made in advance so plan ahead. After making the sauce it needs to sit for a few hours at room temp to let all the flavors come together!

Ingredients:

1 cup Olive oil

4 tablespoons fresh lemon juice

2 cloves garlic minced

2/3 cup minced shallot

2/3 cup minced fresh parsley

2 tsp chopped fresh basil

2 tsp chopped fresh thyme

2 tsp chopped fresh oregano

1 tsp sea salt

1 tsp freshly ground pepper

1/8 tsp cayenne pepper

Beef:

3 1/2 -4 lbs beef tenderloin same cut as filet mignon trimmed of fat and cut into 1 1/2 " cubes