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Beef Kabobs

BuckeyeBobBuckeyeBob Posts: 669
edited November 2012 in EggHead Forum
In looking for something to cook, I decided to go to the Big Green Egg Cookbook.  I went with the Beef Kabobs with Chimichurri Sauce.  This ended up being a great recipe primarily because of the sauce.  We love Chimichurri sauce and have tried many different recipes and this is by far the best one we have had to date.  Here are some pics:

Chimichurri Sauce which was Parsley, Fresh Oregano, Olive Oil, Lime Juice, Jalapenos, salt, and pepper


Meat marinating  Was in the fridge for about 6 hours.


On the Egg Direct at 450 for about 10 minutes turning frequently


All cooked and resting


Plated with some coconut rice and broccoli (Sorry for all the green!)


Not thrilled with the quality of my pics but I think it tells the story.  This is a great recipe and I highly recommend.
Clarendon Hills, IL


  • nolaeggheadnolaegghead Posts: 22,726
    I make chimichurri sauce frequently - it's great on kabobs, skirt, flank, and best of all, hanger steak.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

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