Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from meat. Cut meat into 1-inch size pieces. Place meat in a plastic bag set in a shallow dish. For marinade, combine 1 tablespoon olive oil, lemon peel, 1 tablespoon lemon juice, 1 tablespoon oregano, cumin, 1/2 teaspoon salt, black pepper, and 2 cloves garlic. Pour over meat; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
In a food processor or blender combine parsley, 2 tablespoons oil, 2 tablespoons oregano, shallots, 3 cloves garlic, vinegar, 1 tablespoon lemon juice, 1/4 teaspoon salt, and crushed red pepper. Cover and process or blend until just chopped and a few herb leaves are still visible. Cover and chill for 2 hours before serving.
In a medium saucepan cook onions, uncovered, in a small amount of boiling water for 3 minutes; drain. Remove meat from marinade, reserve any marinade. Using eight long metal skewers, alternately thread the meat and vegetables, leaving about a 1/4-inch space between pieces. Brush vegetables with some of the reserved marinade.
For a charcoal grill, place kabobs on grill rack directly over medium coals. Cover and grill for 8 to 12 minutes for medium (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.)
Serve kabobs with chimichurri sauce.