Argentinean Beef Skewers with Chimichurri

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1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers

Chimichurri:

1 bunch fresh parsley, chopped

8 cloves garlic, minced

3/4 cup olive oil

1/4 cup sherry wine vinegar

3 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cayenne pepper