Grilled Beef Skewers with Chimichurri Sauce

Ingredients

While the original Tanzanian Mshakiki is typically marinated in a blend of African spices and grilled, this adapted Ecuadorian version incorporates flavors commonly found in Ecuadorian cuisine. The addition of cumin, paprika, and oregano gives the beef a distinct South American twist. Furthermore, the traditional Tanzanian side dishes are replaced with Ecuadorian accompaniments to complement the flavors of the dish. We alse have the original recipe for Mshakiki, so you can check it out.

• 500g (1.1 lb) beef sirloin, cut into cubes 500g (1.1 lb) beef sirloin, cut into cubes
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes
• For the Chimichurri Sauce: For the Chimichurri Sauce:
• 1 cup fresh parsley leaves, finely chopped 1 cup fresh parsley leaves, finely chopped
• 1/4 cup fresh cilantro leaves, finely chopped 1/4 cup fresh cilantro leaves, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup red wine vinegar 1/4 cup red wine vinegar
• 1/2 cup olive oil 1/2 cup olive oil
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, ground cumin, paprika, dried oregano, olive oil, salt, and pepper. Mix well to form a marinade.
2. 2.
   Add the beef cubes to the marinade and toss until they are evenly coated. Allow the beef to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated beef cubes onto the soaked wooden skewers.
5. 5.
   Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the beef is cooked to your desired level of doneness.
6. 6.
   While the beef is grilling, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, lime juice, salt, and pepper. Mix well to combine.
7. 7.
   Once the beef skewers are cooked, remove them from the grill and let them rest for a few minutes.
8. 8.
   Serve the grilled beef skewers with the chimichurri sauce on the side.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef like sirloin for the skewers to ensure juicy and flavorful results.
• Chimichurri Sauce — Adjust the amount of garlic and herbs in the chimichurri sauce according to your preference. If you prefer a milder garlic flavor, reduce the amount of garlic cloves.

Tips & Tricks

• Soak the wooden skewers in water before grilling to prevent them from burning.
• For an extra burst of flavor, squeeze fresh lime juice over the grilled beef skewers before serving.
• If you prefer a spicier chimichurri sauce, add a pinch of red pepper flakes or a finely chopped chili pepper.

Serving advice

Serve the grilled beef skewers with a side of chimichurri sauce for dipping or drizzling over the meat. Accompany the dish with traditional Ecuadorian sides like rice, plantains, and a fresh salad.

Presentation advice

Arrange the grilled beef skewers on a platter, garnish with fresh parsley leaves, and serve the vibrant chimichurri sauce in a small bowl alongside the skewers. This colorful and appetizing presentation will entice your guests.