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Argentinian Kebabs

Argentinian cuisine is renowned for its delicious, bold flavors, and Argentinian Kebabs are no exception. These succulent skewers, inspired by the traditional Parilla grilling method, feature tender beef chunks marinated with authentic seasonings and charred to perfection on the grill. Whether you’re hosting a backyard barbecue or simply looking for a quick and hassle-free dinner option, these Argentinian Kebabs are sure to impress. Get ready to embark on a flavor-packed culinary journey that will transport your taste buds straight to Argentina.
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Preparation Time

40 minutes

Cooking Time

30 minutes

Servings

4

DIFFICULTY

Easy

SEASONS

Spring, Summer

CUISINES

Argentinian

Main Ingredients
500 g Porterhouse kebabs
½ cup White vinegar
¼ cup Olive oil
¼ Brown onion (grated)
2 cloves Garlic (minced)
1 tbsp Dried mixed herbs
1 ½ tsp Ground cumin
2–3 Capsicums (cut into 3 cm pieces)
— Salt and pepper
Chimichurri Sauce
¼ cup Olive oil
2 tbsp Red wine vinegar
½ cup Firmly packed parsley leaves (finely chopped)
¼ Brown onion (finely chopped)
¼ small Red capsicum, or 2 long red chillies, (finely chopped)
1 clove Garlic (minced)
Salad
2 sweet potatoes (thickly sliced and roasted)
2 Ears corn (steamed or grilled)
4 cups Rocket or mixed greens
01

To make the chimichurri, combine all ingredients in a bowl and season to taste with salt and pepper. Set aside.

02

Combine marinade ingredients (white vinegar through to cumin) in a large zip-top bag or ceramic dish. Add beef, stir to coat, and marinate for 30 mins.

03

Take skewers, alternating a piece of capsicum between each piece of beef, and season with salt and pepper. Preheat BBQ or a heavy-based pan to high. Cook skewers, turning to sear all sides, for 4–5 mins.

04

Cut corn kernels off the cob. Combine corn, roasted sweet potato, and rocket on a large platter. Drizzle over 1–2 tbsp chimichurri sauce and toss to coat.

05

Serve beef skewers with salad and chimichurri.

SOME THINGS TO CONSIDER

Notes

  • To roast sweet potatoes, toss with 1 tbsp olive oil, season with salt and pepper and bake for 25 mins at 180°C. Alternatively, cook on the BBQ, over medium-low heat, until tender.

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