- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 1 bag
- mini yellow-fleshed potatoes
- 907 g
- 1 cup
- (packed) fresh Italian parsley leaves
- 250 mL
- 1/4 cup
- fresh mint leaves
- 60 mL
- 1/4 cup
- olive oil
- 60 mL
- 2
- cloves garlic
- 1 tbsp
- lemon juice
- 15 mL
- 1/2 tsp
- cumin
- 2 mL
- 1/4 tsp
- salt
- 1 mL
- 1/2 cup + 1 tbsp
- Cilantro Chili Lemon Grilling Sauce
- 125 mL + 15 mL
- 2 lbs
- beef top sirloin, cut into 1-inch (2.5 cm) cubes
- 1 kg
Directions
Step 1
Place potatoes in a saucepan and cover with cold salted water. Bring to a boil over high heat. Reduce heat and simmer until just barely cooked, about 10 min. Drain and quickly cool in cold water; drain well.
Step 2
Meanwhile, in a food processor combine parsley, mint, olive oil, garlic, lemon juice, cumin and salt with 1 tbsp (15 mL) grilling sauce. Purée until smooth. Transfer to a glass bowl, cover and set aside.
Step 3
Lightly oil grill and preheat barbecue to medium-high. Alternate beef and cooked potatoes on metal skewers. Grill kabobs until meat and potatoes are tender and well marked, 3 to 4 min. per side, occasionally basting with remaining 1/2 cup (125 mL) grilling sauce. Let rest 3 to 4 min. before serving with chimichurri sauce.
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Nutrition Facts
- Nutrition Description:
- 1 kabob
- Calories:
- 330
- Fat:
- 20 g
- Carbs:
- 16 g
- Protein:
- 31 g
