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Beef Kebabs with Jalapeño Chimichurri

A beautiful and easy meal idea that will be ready in no time. . Inspiration for our recipes comes from all over the world so we have given a Mexican twist to this delicious chimichurri sauce to go with our beef kebabs. By substituting the vinegar in the sauce with our delicious pickled jalapeños we get an intense chimichurri inspired sauce with mild heat. Perfect for everyone! Serve these kebabs over rice for a wholesome meal. 

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Recipe Serves 2


Marinade

-1 Large garlic clove pressed or finely diced

-3 Tbsp olive oil

-½ Lemon juice and zest 

-1 Heaped Tbsp Lemon Pepper Seasoning


Kebabs

-250g Beef cut into 3cm cubes approximately 

-1 Cup courgette 

-1 Cup red onion 

-1 Cup red and yellow peppers

-Cherry tomatoes

-Wooden skewers soaked in water


Jalapeño Chimichurri

-Handful of cilantro finely chopped

-2 to 3 Pickled jalapeños La Costeña finely diced

-1 Large garlic clove pressed or finely diced

-½ Lemon juice and zest  

-4 Tbsp Extra virgin olive oil

-1 tsp Lemon Pepper Seasoning

-Sea salt and black pepper to taste

 

1 In a small bowl mix the marinade ingredients and reserve.

2 Cut the courgette, onion and peppers roughly to the same size as the meat. Leave the cherry tomatoes whole. Arrange the beef and vegetables on the soaked skewers playing with the colours and alternating ingredients. 

3 Brush the kebabs with the marinade and set aside while you prepare the jalapeño chimichurri.

4 In a small bowl mix the cilantro, jalapeños, garlic, lemon zest, olive oil and lemon pepper seasoning. Add the lemon juice little by little until it is good for you. Adjust seasoning with salt & pepper if needed. 

5 Set a grill pan on medium-high heat and grill the kebabs until they are nice and charred on all sides.

6 Serve the kebabs with plenty of jalapeño chimichurri on top. 


Notes: The key to the success of this recipe is the delicious marinade and jalapeño chimichurri. You can make these kebabs vegetarian!  We highly recommend substituting the meat for mushrooms, spring onions, cauliflower, aubergine or even asparagus. Tip: Chimichurri is a delicious sauce that uses vinegar but instead, we have used pickled jalapeños. Most of our jalapeños are not very hot but if you prefer, you can remove the seeds before adding them to the sauce. Extra tip: You’ll probably end with some jalapeño chimichurri leftover! Add quartered cherry tomatoes to it for a super delicious twist and use it as salsa or as a dressing!

 

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Enjoy!

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