Fustini's Oils and Vinegars
Churrasco Style Kebabs

Add To Favorites

Churrasco Style Kebabs


This recipe does not have any reviews yet   be the first to write one

Churrasco Style Kebabs

Submitted by Chef Jonathan Bardzik

Servings4 Gluten Free Dairy Free


  • 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


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.

Leave a Recipe Review
or cancel




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More