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1. Boil the sweet potato chunks for 2 minutes, then refresh in cold water and drain.
2. Thread the meat and bay leaves on 4 skewers and the sweet potatoes and pepper on the 4 others. Drizzle with 4 tbsp olive oil, sprinkle with cumin and season with salt and pepper.
3. Mix the chimichurri ingredients together and season with salt and pepper. You can chop everything in the food processor, but do the pepper and garlic first to break them down. Although easier, it's slightly mushier than hand chopped. Both skewers and sauce can be kept for several hours.
4. Heat the bbq. When the coals are ready, grill the skewers until crisp on the edges, about 3 minutes each side. Let them sit under foil for 5 minutes, then serve warm with the chimichurri sauce.

Per serving (based on 1 beef and 1 sweet potato skewer each)

715 kcalories, protein 38.7g, carbohydrate 31.4g, fat 49.2 g, saturated fat 11g, fibre 4g, salt 0.38 g

Latest comments and suggestions

• Jane Lea

  19 November 2008

  Jane Lea commented on this recipe

  Very good

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• t-rex

  04 February 2009

  t-rex rated and commented on this recipe

  

  Just amazing. A little time consuming for preparation, but great if preparing ahead and have time. Used chicken instead of beef and the flavour was just amazing. Adapted the sauce a little to what we had, didn't have chilli and used 5 spice instead of paprika, and it was beautiful. Or maybe I should have kept that secret ingrident to myself. Sweet potato took a while, so probably need to boil for a little longer next time. Served with a yummy summer salad.

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Ingredients

• 3 sweet potatoes , cut into 4cm chunks
• 700g sirloin steaks , cut into 4cm chunks
• 16 bay leaves
• 1 red pepper , cut into chunks
• extra-virgin olive oil
• 1 tbsp ground cumin
• 8 wooden skewers , soaked for 30 minutes, or use metal ones

CHIMICHURRI SAUCE

• 1 red chilli , seeded and finely chopped
• a small bunch coriander , finely chopped
• a large bunch flat-leaf parsley , finely chopped
• 125ml extra-virgin olive oil
• 1 tsp hot smoked Spanish paprika
• 2 fat garlic cloves , finely chopped
• 3 tbsp red wine vinegar

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 50 minutes

Ingredients

• 3 sweet potatoes , cut into 4cm chunks
• 700g sirloin steaks , cut into 4cm chunks
• 16 bay leaves
• 1 red pepper , cut into chunks
• extra-virgin olive oil
• 1 tbsp ground cumin
• 8 wooden skewers , soaked for 30 minutes, or use metal ones

CHIMICHURRI SAUCE

• 1 red chilli , seeded and finely chopped
• a small bunch coriander , finely chopped
• a large bunch flat-leaf parsley , finely chopped
• 125ml extra-virgin olive oil
• 1 tsp hot smoked Spanish paprika
• 2 fat garlic cloves , finely chopped
• 3 tbsp red wine vinegar

Per serving (based on 1 beef and 1 sweet potato skewer each)

715 kcalories, protein 38.7g, carbohydrate 31.4g, fat 49.2 g, saturated fat 11g, fibre 4g, salt 0.38 g

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