Recipes and Cooking Chimichurri Kabobs Be the first to rate & review! Traditional Brazilian churrasco—large cuts of beef, chicken, sausage, and vegetables grilled on swords—inspired these mixed grill kabobs. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle Centoni is an award-winning food writer and recipe developer whose career spans two decades. She's a former newspaper and magazine editor, a frequent contributor to national publications, and the author and co-author of six cookbooks and counting. Learn about BHG's Editorial Process Updated on June 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 4 hrs Servings: 6 Yield: 12 skewers Jump to Nutrition Facts Ingredients 1 small yellow onion, coarsely chopped 8 garlic cloves, halved ½ cup orange juice ⅓ cup lime juice ½ cup olive oil ½ pound beef sirloin steak, cut into 1-inch pieces 12 ounce boneless skinless chicken breasts or thighs, cut into 1-inch pieces 16 button mushrooms, stems trimmed 1 green bell pepper, cut into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 8 ounce smoked linguica or other spicy smoked sausage (3 links), cut on the bias into 1-inch chunks Chimichurri Directions In a food processor combine the yellow onion, garlic, orange juice, lime juice, olive oil, 1/2 tsp. salt, and 1 tsp. black pepper and puree. Pour 3/4 cup marinade into a medium container or resealable plastic bag and add the steak and chicken cubes. Toss to coat, cover or seal, and refrigerate for 4 to 8 hours. One to two hours before grilling, combine mushrooms, bell peppers, and red onion in a bowl and pour remaining marinade over vegetables to coat separately. Be gentle while mixing to avoid breaking up onion pieces. If using wood skewers, soak them in water at least 30 minutes before grilling. Thread twelve 10- to 12-inch skewers with alternating pieces of steak, peppers, chicken, mushrooms, onion, and sausage. Preheat an outdoor grill to medium (350°F to 400°F), brush cooking grates clean and lightly oil. (Or set a grill pan over medium-high and brush with oil.) Grill skewers for 10 to 12 minutes, turning over halfway through, until chicken is no longer pink (165ºF). Serve with Chimichurri. Chimichurri In a medium bowl combine 1/3 cup chopped fresh flat-leaf parsley, 1 Tbsp. chopped fresh oregano, 1 minced shallot, 1/3 cup extra virgin olive oil, 3 Tbsp. red wine vinegar, 1 pinch crushed red pepper, 1 tsp. salt, and 1/2 tsp. black pepper. Makes 2/3 cup.Nutrition analysis per serving: 172115 calories, 0 g protein, 2 g carbohydrate, 12 g total fat (2 g sat. fat), 0 mg cholesterol, 1 g fiber, 1 g total sugar, 6% Vitamin A, 6% Vitamin C, 391 mg sodium, 1% calcium, 3% iron Rate it Print Nutrition Facts (per serving) 425 Calories 31g Fat 10g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 425 % Daily Value * Total Fat 31g 40% Saturated Fat 8g 40% Cholesterol 90mg 30% Sodium 797mg 35% Total Carbohydrate 10g 4% Total Sugars 5g Protein 27g Vitamin C 51.5mg 258% Calcium 46mg 4% Iron 2mg 11% Potassium 659mg 14% Folate, total 42.6mcg Vitamin B-12 0.6mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.