Beef and Sausage Kebabs With Salsa and Chimichurri

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6-8 servings
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For the Kebabs:

1 tablespoon extra-virgin olive oil, plus more for brushing

1 teaspoon red wine vinegar

1 tablespoon hot paprika

1/4 teaspoon ground cumin

1/4 teaspoon packed brown sugar

2 cloves garlic, minced

Kosher salt

1 1/2 pounds beef tri-tip

1 pound fresh sausage links

For the Salsa:

1 large tomato, finely chopped

1 green bell pepper, finely chopped

1/4 cup finely chopped onion

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro

1 tablespoon red wine vinegar

Kosher salt and freshly ground pepper

For the Chimichurri:

1 cup fresh parsley

1 cup fresh cilantro

3/4 cup extra-virgin olive oil

2 cloves garlic

2 to 3 tablespoons fresh lemon juice

Kosher salt and freshly ground pepper


  1. Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours.
  2. Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.
  3. Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil.
  4. Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri.
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