Argentinian Kebabs

Name: Argentinian Kebabs
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: 750 gram Rump steak cubed; ½ cup White vinegar; ¼ cup Olive oil; ¼ Brown onion grated; 2 clove Garlic minced; 1 tablespoon Dried mixed herbs; 1½ teaspoon Ground cumin; 2 –3 Capsicums cut into 3 cm pieces; Salt and pepper; ¼ cup Olive oil; 2 tablespoon Red wine vinegar; ½ cup Parsley leaves firmly packed finely chopped; ¼ Brown onion finely chopped; ¼ small Red capsicum (or 2 long red chillies finely chopped); 1 clove Garlic minced; 2 Sweet potatoes thickly sliced and roasted; 2 Ears corn steamed or grilled; 4 cup Rocket or mixed greens

Preparation40min

Cooking30min

Ready in1h 10min

Serves4

Ingredients

750 gram Rump steak cubed
½ cup White vinegar
¼ cup Olive oil
¼ Brown onion grated
2 clove Garlic minced
1 tablespoon Dried mixed herbs
1½ teaspoon Ground cumin
2 –3 Capsicums cut into 3 cm pieces
Salt and pepper
¼ cup Olive oil
2 tablespoon Red wine vinegar
½ cup Parsley leaves firmly packed finely chopped
¼ Brown onion finely chopped
¼ small Red capsicum, or 2 long red chillies finely chopped
1 clove Garlic minced
2 Sweet potatoes thickly sliced and roasted
2 Ears corn steamed or grilled
4 cup Rocket or mixed greens

Method

To make the chimichurri, combine all ingredients in a bowl and season to taste with salt and pepper. Set aside.
Combine marinade ingredients (white vinegar through to cumin) in a large zip-top bag or ceramic dish. Add beef, stir to coat, and marinate for 30 mins.
Drain beef, discarding marinade. Thread meat onto skewers, alternating a piece of capsicum between each piece of beef, and season with salt and pepper. Preheat BBQ or a heavy-based pan to high. Cook skewers, turning to sear all sides, for 4–5 mins.
Cut corn kernels off the cob. Combine corn, roasted sweet potato, and rocket on a large platter. Drizzle over 1–2 tbsp chimichurri sauce and toss to coat.
Serve beef skewers with salad and chimichurri.