Ingredients

Chimichurri Sauce:
• 1 cup loosely packed organic flat-leaf parsley leaves and tender stems
• 2 tbsp packed organic cilantro leaves and tender stems
• 3-4 cloves garlic, crushed
• 1 tsp sea salt
• 1/8 to 1/4 tsp red pepper flakes
• 2 tbsp red wine vinegar
• 1/3 cup extra virgin olive oil
Kebob Ingredients:
• 1.25 pounds of meat or poultry of your choice, such as
• • grassfed beef sirloin steak, OR
• • organic boneless, skinless chicken breasts, OR
• • nitrate-free Italian sausage (or use a combo of meats)
• 1 large organic zucchini, thick-sliced
• 1 large red bell pepper, cut into 2-inch pieces
• 1 large yellow bell pepper, cut into 2-inch pieces
• 10-12 organic cherry or grape tomatoes

Instructions

1. In a food processor, pulse together the fresh parsley, cilantro, crushed garlic, salt, red pepper flakes and vinegar. Then, pulse in the olive oil, making sure to not over process or sauce will emulsify. (Note: The marinade can be made ahead of time and refrigerated for up to three days.)
2. Cut kebob ingredients into cubes/pieces that can be easily thread onto a skewer. Be sure to keep the beef, chicken and/or sausage chunks to no more than 2x2-inches in size, so they’ll cook evenly along with the veggies. (Speaking of which, feel free to add additional veggies – red onion and mushrooms make delicious additions!)
3. Next, set aside about 2-3 tablespoons of the chimichurri for use as a condiment to accompany your grilled kebobs, if desired.
4. Then, brush the remaining chimichurri sauce onto the kebobs. Cover the marinated kebobs and refrigerate for at least one hour to allow flavors to meld. (Please note, you can make the kebobs in advance and keep them refrigerated for up to three days.)
5. When ready to eat, preheat grill to medium heat making sure it’s thoroughly preheated before you begin grilling. Cook chimichurri kebobs over medium heat about 3-5 minutes. Then carefully turn the kebobs over and continue cooking for another 3-5 minutes, or until they reach the desired level of doneness.
6. Remove from grill and cover with foil. Allow meat to set for a few minutes before serving. Then, lightly drizzle a little of the chimichurri over the top of the kebobs, if desired. These kebobs pair beautifully with a side of baja-style rice.
7. Please note: Since grill temperatures can vary dramatically, be sure to keep a close eye on your kebobs. If the meat or veggies start to get too dark before they’re cooked through, turn down the heat and move the kebobs to a cooler part of the grill to finish cooking. Or turn off the grill and cover the kebobs, until the meat is cooked to desired level of doneness.

Notes