Beef shish kabobs are coated with a cumin mixture then grilled to perfection.
A vibrant, citrus-infused chimichurri sauce is served on the side.
There was a brief period of time where I was trying to convince my husband that we should own a food truck. I may have been watching The Great Food Truck Race on Food Network and completely romanticized the idea of owning a food truck.
The truth is it would be a CRAZY amount of work. I’d have to procure a food truck or turn a vehicle into a food truck, which is all beyond me. Then there is the daily operation. How do you figure out where to stop? Is there a registration process? Is there a “turf” war with other food trucks? Would I park at fairs, bars, festivals, etc? The hours would be long and late…which are not practical for a busy family of five. In a nutshell, we are not food truck material.
If I did operate a food truck, I think kabobs would top sellers. Skewers like these Pork Kabobs, or this Greek Chicken Souvlaki Recipe would be staples. But these beef shish kabobs would get top billing on the menu. The beef in this recipe is marinated with cumin and Pompeian’s Robust Extra Virgin Olive Oil. This robust olive oil has a full-bodied flavor and is low in acidity that works well for marinades and sauces. Once the kabobs have soaked up all the flavor, they are then grilled until medium and are served with a gorgeous, vibrantly green and chimichurri sauce that is infused with fresh citrus.
Chimichurri sauce is an uncooked sauce that is made with fresh ingredients like parsley, garlic, oregano, and vinegar. Sometimes you will find that cilantro or other fresh herbs have been added to the mix as well. The version I am sharing with you today is made with parsley, garlic, Pompeian’s Robust Extra Virgin Olive Oil, lemon zest and juice and fresh orange zest. The citrus really pops in this herby mixture and it livens up both the sauce and the spiced meat. As far as street food goes, I’m 100% confident that these beef shish kabobs would be in demand! Alas, we will never know.
- 2 lbs top sirloin, cubed
- ¼ cup Robust Pompeian Extra Virgin Olive Oil
- 2 teaspoons cumin
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 6 skewers
- 1 bunch of parsley
- 2 cloves minced garlic
- The zest of one lemon
- The juice from one lemon
- 1 tablespoon orange zest
- ½ Robust Pompeian Extra Virgin Olive Oil
- ½ teaspoon salt or to taste
Combine cubed beef, olive oil, cumin, garlic salt, and oregano in a ziptop bag. Marinate beef mixture for at least 1 hour.
Spray an outdoor grill with non-stick spray and heat the grill to medium-high heat. Thread the beef onto skewers (if you use wooden skewers, be sure they have been soaked for at least 30 minutes). Discard marinade.
Grill beef shish kabobs for 6-8 minutes, turning once. Remove and allow the beef to rest for about 5 minutes.
To prepare the sauce, combine the parsley, garlic, lemon zest, juice, orange zest and olive oil in a blender. Process until mixture is combined. Season with salt.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g