July 2024

Beef and Sausage Kebabs with Garlicky Herb Sauce Photo by Con Poulos Ingredients 1 tablespoon extra-virgin olive oil, plus more for brushing 1 teaspoon red wine vinegar 1 tablespoon hot paprika 1/4 teaspoon ground cumin 1/4 teaspoon packed brown sugar 2 cloves garlic, minced Kosher salt 1 1/2 pounds beef tri-tip 1 pound fresh sausage links For the Salsa: 1 large tomato, finely chopped 1 green bell pepper, finely chopped 1/4 cup finely chopped onion 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh cilantro 1 tablespoon red wine vinegar Kosher salt and freshly ground pepper For the Chimichurri: 1 cup fresh parsley 1 cup fresh cilantro 3/4 cup extra-virgin olive oil 2 cloves garlic 2 to 3 tablespoons fresh lemon juice Kosher salt and freshly ground pepper Directions Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours. Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving. Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil. Grill the kebabs, 6 to 10 min for the beef and 10 to 12 minutes for the sausage. 13