Fustini's Oils and Vinegars
Churrasco Style Kebabs

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Churrasco Style Kebabs

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Churrasco Style Kebabs


Submitted by Chef Jonathan Bardzik

Servings4 Gluten Free Dairy Free

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

Directions

Step 1. 

Whisk together salt, cumin, Ancho chile powder and Spanish paprika in a medium bowl.


Step 2. 

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.


Step 3. 

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.


Step 4. 

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.




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