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Churrasco Style Kebabs
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Churrasco Style Kebabs
Category
Meat and Poultry
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Ingredients
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon Ancho chile powder
- 1 teaspoon Spanish paprika
- 4 garlic cloves, minced, divided
- 6 tablespoons Fustini's Iron Fish Honey vinegar, divided
- 2 tablespoons Fustini's Aji Verde Crush olive oil
- 1 pound top sirloin, cut into 2" cubes
- 2 small zucchini, cut into 1/2" rounds
- 2 tablespoons finely chopped oregano
- 2 tablespoons finely chopped parsley
- 1/2 onion, diced
Ingredients
Directions
- Whisk together salt, cumin, Ancho chile powder and Spanish paprika in a medium bowl.
- On your cutting board sprinkle the garlic with salt. Using the flat edge of your knife, mash it into a paste. Whisk garlic into spices along with 2 tablespoons of vinegar and 1 tablespoon of olive oil. Season with pepper. Add sirloin and toss to coat.
- Place the remaining 2 garlic cloves, fresh herbs and onion in the bowl of a food processor. Pulse several times. Add vinegar and pulse until it comes together.
- Place sirloin and zucchini on skewers and grill over medium-high heat until zucchini is tender and meat is medium-rare, about 4 minutes per side. Serve kebabs with sauce.