These sweet little kebabs get their flavor from the rub and a kick from the herb-laced sauce, a tradition in Argentina where it’s served on steak. Make the sauce in the morning so flavors have a chance to blend before your guests arrive. The meat will hold its flavor even if served at room temperature. Danielle demoed this at our holiday program at Brookside Gardens December 6, 2013.
2 lbs. sirloin and/or skinless, boneless chicken breasts, cut into 1½ inch cubes
2 t EACH: sweet paprika, onion powder, ground cumin
1 t garlic powder
1 t sea salt
1 pint cherry tomatoes
1 bunch curly leaf parsley, leaves and stems
1 C olive oil
½ C red wine vinegar (can substitute lime juice, fresh squeezed)
2 T fresh oregano, minced (can substitute 1 t. dried)
1 t sugar
1 t crushed red pepper flakes
Zest and juice of 1 lemon
Sea salt to taste
Marinate the beef/chicken: in a small mixing bowl, combine the dry seasonings. Cut the meat/chicken into small kebab-size pieces, 1-2 inches. Transfer meat to a plastic bag or bowl. (If you are using both chicken and beef, keep them separate). Sprinkle meat with the dry rub, close the bag and toss to coat well. Refrigerate for at least two hours or up to overnight.
Make the Chimichurri: in a food processor, pulse the parsley until coarsely chopped. Add remaining ingredients and pulse to mix well, but sauce should remain coarse. Let stand at room temperature up to two hours to blend flavors.
To cook, thread 3 pieces of meat/chicken onto short bamboo skewers alternately with a cherry tomato. Grill, either on an indoor grill or outside, or broil 2-3 minutes on each side. Drizzle sauce over kebabs, serve extra sauce in a bowl on the side. Serve warm or at room temperature. Makes approximately 8-10 mini kebabs.