Beef Kebab
Indulge in the savory delight of colorful and juicy Beef Kebabs, where tender chunks of marinated beef are threaded onto skewers and grilled to perfection. Bursting with flavors from spices and herbs, each bite offers a succulent and aromatic experience.
- 1½ lbs. sirloin steak, cut into 1½-inch cubes
- 10-15 cherry tomatoes
- 3 large onions
- ½ lbs. button mushrooms
- Red and green Capsicum or bell peppers, seeded and cut into 1 ½ inch pieces
- 4 tablespoons minced garlic
- 4 tablespoons onion powder
- ¼ cup CÓCOES Organic Coconut Flower Aminos
- ½ cup Worcestershire sauce
- 2 tablespoons CÓCOES Organic Coconut Flower Vinegar
- 2 tablespoons olive oil
- Freshly ground pepper
- 3 tablespoons vegetable oil
For the Chimichurri sauce:
- ¼ cup finely chopped fresh flat-leaf parsley
- 1 chili, finely chopped
- ¼ cup finely chopped fresh coriander
- 1 shallot, finely chopped
- 3-4 garlic cloves, finely chopped
- ¾ cup olive oil
- 2 tablespoons CÓCOES Organic Coconut Flower Vinegar
- ½ cup CÓCOES Organic Coconut Flower Aminos
- In a bowl, mix minced garlic, onion powder, CÓCOES Aminos, Worcestershire sauce, CÓCOES Vinegar, olive oil, freshly ground pepper
- Marinade the beef cubes for 1 hour. Add tablespoons of vegetable oil. Make sure all meat are evenly coated.
- Skewer the meat, cherry tomatoes, onion, button mushrooms and bell peppers in alternating order.
- Grill the kebabs for 5 minutes until grill marks form.
- Add the chimichurri sauce and serve immediately.
