🌶️ Spicy Chimichurri Beef Kabobs

Chimichurri Marinade & Sauce:

Ingredients:

• ½ cup fresh parsley, finely chopped
• ¼ cup fresh cilantro (optional, but amazing)
• 3–4 garlic cloves, minced
• 2 tbsp red wine vinegar
• ½ tsp red pepper flakes (or more if you like it spicy)
• ½ tsp smoked paprika
• Juice of ½ lemon
• ½ cup olive oil
• Salt & black pepper to taste

Optional add-ins: 1 chopped red chili or a spoonful of chili paste if you want more fire 

For the kabobs:

• 1.5–2 lbs FWC kabob meat
• Cherry tomatoes, red onion, bell peppers, zucchini, or mushrooms—whatever you like

Instructions:

1. Make the marinade: Mix all the chimichurri ingredients in a bowl. Reserve about ⅓ cup in the fridge for drizzling later—this will be your finishing sauce.
2. Marinate the beef: Toss FWC  kabob cubes with the rest of the chimichurri. Let it marinate in the fridge for 2–8 hours.
3. Build the kabobs: Thread beef and veggies on skewers. Alternate colors for that chef’s kiss presentation.
4. Grill it up: Preheat grill to medium-high. Grill kabobs for about 10–12 minutes, turning every 2–3 minutes until beef is nicely charred and veggies are tender.
5. Serve: Drizzle with that reserved chimichurri, maybe a sprinkle of flaky salt or feta if you're feeling bold.
6. Pair it with:
   • Grilled flatbread or herbed couscous
   • Grilled corn with lime butter
   • Your favorite beverage

Enjoy! Vanessa " The Beef Chick"