Oh yum! These were so good. I put the kabobs together and my husband did the grilling. He mentioned he intended to make a dressing with the same spices and herbs that were in the chimichurri rub, but we didn’t get to them. Nevermind: these kabobs were delicious just as they were.

I admit that I didn’t eat any of the poblanos. Even my husband admitted they were hotter than he thought they’d be. I also am not a huge fan of mushrooms. But I think a variety of other vegetables would work on these kabobs: zucchini, bell peppers, etc. I used Roma tomatoes and cut them in to quarters. I don’t put amounts by the vegetable ingredients below because it really depends on how much you want to use. I think I used about 10 ounces of onions, but I wish I had more. I also used four pobalno chiles and that was too many. I had at least a pound of tomatoes, but I wanted more because I loved the grilled tomatoes. I didn’t have enough mushrooms; I think I had just one carton.

I used about 1/2 regular paprika and 1/2 smoked paprika; I wish I’d had smoked paprika for all of it, but we were out. I also used a sirloin tip steak, rather than the ribeye, simply for cost purposes.

We prepared these kabobs for dinner guests, so of course, we were hurrying around at the last minute getting dinner on the table. When do other food bloggers take a picture of their food? I’ve considered it every time I’ve made something new, but I just don’t know when to find time to do it. These kabobs seriously came off the grill and onto the table for consuming.

I wish there were leftovers.

Chimichurri-Rub Kabobs

Yield: 15- 20 kabobs

Ingredients:

1.5 lb steak (ribeye or sirloin)

1 lb bacon

cipollini or pearl onions (fresh, not from a can)

poblano chiles

whole mushrooms

tomatoes

skewers (about 20)

For Chimichurri Rub:

3 tablespoons dried oregano leaves

3 tablespoons dried basil leaves

2 tablespoons dried parsley flakes

2 tablespoons dried thyme leaves

2 tablespoons coarse kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon smoked paprika

2 teaspoons garlic powder

1 to 2 teaspoons dried crushed red pepper

Directions:

Soak skewers in water for 30 minutes.

While skewers are soaking, prepare the chimichurri rub by mixing all the ingredients together in a medium bowl. Chop steak into one-inch cubes and mix the steak into the rub until all steak is cut and covered in the rub.

Prepare vegetables: Cut peppers into squares. Wash mushrooms (don’t slice). Wash and cut tomatoes into quarters or eighths.

Prepare bacon: Cut bacon strips into two to three inch segments.

When skewers are sufficiently damp, assemble kabobs as follows. Wrap each piece of meat in a bacon segment, then place on the skewer. Alternate meat with vegetables as desired, with two or three pieces of meat per skewer and a variety of vegetables.

Grill kabobs for two or three minutes per side.

Related posts:

1. What We Ate (Week ending Aug 15)
2. Brown Sugar Bacon
3. Baked Pasta with Tomatos
4. Parsley Butter

Tags: grilling, kabobs, Main Dish, meat

This entry was posted on Sunday, August 16th, 2009 at 4:38 pm and is filed under yummy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.