The trick is to smoke the meat and not make the meat smoke
CHIMICHURRI BEEF KEBABS W/ YAMS & CHORIZO
Date:September 09, 2011 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
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This recipe from Fire It Up! caught my eye because other than the beef, the other ingredients weren't what you see in kebabs everyday. Sweet potatoes and yams seemed like tasty additions to the beef and fresh chimichurri sauce would be a wonderful accompaniment. The chimichurri was made first and went into the fridge for 2 hours to help the flavors blend. The rub came next and it proved to be far spicier than I imagined. When the chimichurri sauce was ready, I began pre-heating the grill & preparing the kebabs. The yams were parboiled in the microwave for 3 minutes and then everything was placed in a large bowl & tossed with the rub. Once everything was evenly coated they were skewered. It was a simple cook on the grill. The corn & the kebabs cooked for 3 minutes on each of the 4 sides and the it was time to eat. The kebabs were served over a bed of rice pilaf and the chimichurri sauce and the corn. These were some really tasty kebabs, they had great flavor which was only enhanced by the spicy rub and the chimichurri sauce. The chimichurri sauce was even good on the corn. It was certainly the most spicy & flavorful chimichurri sauce I've ever tasted. This was a great meal all around.