About the Recipe
Unlike other kabobs that rely on heavy marinades, the Argentinian version keeps it simple: succulent cubes or strips of tender beef are quickly grilled to perfection. The real magic, however, comes from the vibrant, herby Chimichurri sauce. This bright green, uncooked condiment—made from finely chopped parsley, oregano, garlic, red wine vinegar, and olive oil—is spooned generously over the hot, charred meat, providing a sharp, garlicky, and slightly acidic counterpoint that elevates the rich flavor of the beef.
Ingredients
3 ½ pounds beef tenderloin, cut into 1 1/2-inch cubes and skewered.
Preparation
Beef tenderloin will need to be trimmed of fat and cut into 1 ½” cubes.
Place meat onto skewers. Lightly salt and pepper.
Preheat BBQ on medium heat (375)
Cook for 15-18 minutes for medium rare, turning every five minutes.
Remove from heat, drizzle with chimichurri sauce and serve.
Variations
THAI CHICKEN SKEWERS
Ingredients
▢¼ cup soy sauce, gluten-free tamari, or coconut aminos for paleo diet
▢1 teaspoon sesame oil
▢2 tablespoons honey
▢1 - 2 teaspoon Sambal Oelek, hot chile paste, or Sriracha sauce
▢½ inch fresh ginger root, peeled and finely grated
▢2 cloves garlic, crushed
▢2 medium chicken breasts, or 4 chicken thighs, skinless and boneless
Instructions
If using wooden skewers, soak them in water for at least 30 minutes.
Mix all marinade ingredients.
Cut chicken into 1-inch cubes or strips and thread onto skewers. (Alternatively, you can marinate the chicken first and thread it onto skewers just before grilling.)
Put chicken pieces in a shallow dish, pour marinade over top, and turn chicken pieces to make sure all are coated or submerged. Let it marinate for at least an hour in the refrigerator
Grill over medium heat, turning after 7 minutes. Grill on the other side until chicken is no longer pink and the internal temperature of the thickest parts registers 165°F.
Add a squeeze of lime and serve with lime quarters. Delicious over Never-Fail Thai Coconut Rice.
Original Recipe: https://www.flavourandsavour.com
Tips For Success
Argentinian beef kabobs (often called brochettes or related to churrasco) are all about quality beef, good grilling, and the essential accompaniment: Chimichurri sauce.
Here are tips and variations to make them great:
Essential Tips for Argentinian Beef Kabobs
The Cut of Beef: Argentinians pride themselves on high-quality beef. Good cuts for kabobs include:
Sirloin (Top or Tip): A popular and flavorful choice.
Tenderloin/Filet Mignon: For the most tender, luxurious kabobs.
Ribeye or Strip Steak: Excellent marbling for flavor and juiciness.
Flank or Skirt Steak: If using these, they are best cut into strips and threaded "accordion-style" (wavy) onto the skewer, and often benefit from a longer marinade.The Cut of Meat: Cut the beef into uniform cubes (about 1 to 1.5 inches) for even cooking.
Skewers:
Metal Skewers: Ideal, as they conduct heat and cook the meat from the inside out. Flat metal skewers also prevent the meat from rotating when you turn them.
Wooden/Bamboo Skewers: If using, soak them in water for at least 30 minutes to prevent them from burning on the grill.Marinating: While very tender cuts like tenderloin can simply be seasoned with salt and pepper, most cuts benefit from a short marinade (30 minutes to a few hours) to impart flavor. Argentinian marinades often include:
Red Wine and Red Wine Vinegar: For acidity and depth.
Garlic and Onion: Strong aromatic base.
Herbs: Dried oregano, thyme, and maybe a little cumin or paprika.
Olive Oil: To help the flavor penetrate and keep the meat moist.Grilling Heat: Use a medium-high or high heat on a grill (charcoal is traditional for asado flavor, but gas works too). This creates a great char on the outside while keeping the inside juicy.
Basting: For extra juicy kabobs, you can baste them with a little olive oil or melted butter/beef fat while they cook.
The Finish: Don't crowd the meat on the skewer—leave a little space (about 1/4 inch) between pieces for even cooking. Grill for about 8–12 minutes total, turning a few times, for medium-rare (145∘F) to medium (160∘F). Rest the kabobs for 3–5 minutes after grilling before serving.
Variations
1. The Chimichurri Factor
The single most essential variation is how you use the chimichurri:
Condiment (Traditional): Serve the fresh chimichurri (a blend of parsley, oregano, garlic, red wine vinegar, olive oil, and sometimes cilantro or chili flakes) on the side as a dipping sauce or spooned over the finished, resting kabobs.
Marinade: Use a portion of the chimichurri as a marinade for the beef cubes before skewering and grilling. Note: Due to the acidity, don't marinate for too long (under 8 hours) to prevent the meat from getting mushy on the surface.
Basting Sauce: Brush chimichurri onto the skewers during the last few minutes of grilling.
Alternative Marinades
Beyond the traditional red wine/garlic/herb mix, you can experiment:
Spicy Marinade: Add a bit of cayenne pepper or crushed red pepper flakes to the marinade or chimichurri for a kick.
Citrus & Spice: Use lime or lemon juice alongside the red wine vinegar for a brighter marinade.
Combining with Vegetables (Brochettes)
While the focus is often pure beef, adding vegetables makes it a brochette. To ensure even cooking:
Hearty Veggies: Use vegetables that can handle high heat, cut into pieces the same size as the beef. Good options include: red onion, bell peppers, cherry tomatoes, and zucchini/squash.
Separate Skewers (Pro Tip): For perfect control over cooking, put the beef on its own skewers and the vegetables on separate skewers. This lets you remove the vegetables first if they cook faster, or pre-cook heartier items like raw potatoes before skewering.
Serving & Pairing
Bread: Serve the skewers over or alongside grilled bread (like a baguette or flatbread) to soak up the juices and chimichurri.
Sides: Serve with grilled sweet potatoes, a simple green salad, or a side of black beans and rice, all common in South American cuisine.
Beverage: Pair with a glass of robust Argentinian Malbec or a dry cider.