Red Chimichurri skewers
easy
90 mins
90 mins
Ingredients
- 4 large floury cooking
- 7-10 Tbsp Potatoes
- 2 stem(s) Rosemary
- 7-10 Tbsp and thyme
- 6 TABLESPOONS Olive oil
- 1 TEASPOON Rose peppers
- 1/2-1 TEASPOON Cayenne pepper
- 1 TEASPOON Cumin
- 4 Garlic cloves
- 2 TABLESPOONS Red wine vinegar
- 800 g Beef steak
- 16 medium-sized mushrooms
- 16 cherry tomatoes
- 7-10 Tbsp coarse salt
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp Aluminium foil
- 8 wooden skewers
Directions
- 1
Brush the potatoes thoroughly under running water. Wash and chop the herbs. Wrap potatoes individually with some herbs and about 1/2 teaspoon of oil in aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 1/4 hours.
- 2
Lightly heat 1 tablespoon of oil in a small saucepan. Briefly sauté the paprika, cayenne pepper and cumin in it. Peel and chop the garlic. Mix with the seasoning mixture, vinegar and 3 tablespoons of oil.
- 3
Dab meat dry and cut into large cubes. Mix with half the sauce and marinate for about 1 hour. Clean and trim the mushrooms. Wash the tomatoes. Remove meat from the sauce. Put mushrooms and tomatoes alternately with the meat cubes on 8 wooden skewers.
- 4
Fry in 1 tablespoon of hot oil for 6-7 minutes in portions, season with salt. Remove the potatoes from the foil and cut them open. Spread fat in pieces on them, season with salt. Serve everything with the rest of the sauce.
Nutrition Facts
560 kcal
38 g
22 g
51 g
More Delicious Recipes
