The kebab of the triangular muscle of the tri-type is very soft, keep it on fire for a short time to preserve meat juice and not to overdry. The steak is cut from the bottom of the carcass, at the junction between thigh and groin. These kebabs are grilled at the same time with sausages on skewers in a matter of minutes. Part skewers is done with pieces of beef, and part – with any fresh sausages. And to serve ready-made kebabs, cook two types Sauces: Mexican Salsa and Argentinean Chimichurri. And salsa from tomatoes and sweet peppers, and fresh herbs chimichurri perfect for fried meat and fill it with bright flavors with refreshing notes. Sauces emphasize the taste more clearly cook them in advance and keep in the refrigerator while frying kebabs. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Kebabs
- 0.7 kg Beef Newport Beef Steak
- 450 gr raw sausages
- 1 tbsp. l olive oil + extra to grease
- 1 tsp red wine vinegar
- 1 tbsp. l hot paprika
- 1/4 tsp ground zira
- 1/4 tsp brown sugar
- 2 cloves, minced garlic
Salsa
- 1 large tomato, finely chopped
- 1 green bell pepper, finely chopped
- 1/4 Art. chopped onion
- 2 tbsp. l olive oil
- 2 tbsp. l chopped cilantro
- 1 tbsp. l red wine vinegar
Chimichurri
- 1 tbsp. fresh parsley
- 1 tbsp. fresh cilantro
- 3/4 Art. olive oil
- 2 cloves of garlic
- 2-3 tbsp. l freshly squeezed lemon juice
Recipes with similar ingredients: beef, kupat (sausages for frying), salsa sauce, garlic sauce, cumin, paprika
Recipe preparation:
- Cook the kebabs: in a large bowl, mix the olive oil, vinegar, black pepper, zira, brown sugar, garlic and 1 hour l salt. Cut the beef into pieces of 4 cm., Add to a bowl and mix with marinade. Cover and refrigerate for at least 2 hours.
- In the meantime, cook salsa: mix in a bowl tomatoes, bell peppers, onions, olive oil, cilantro, vinegar, 3/4 h. l salt and black pepper to taste. Cook chimichurri: chop in a blender parsley, cilantro, olive oil, garlic, lemon juice, 0.5 tsp salt and 1/4 tsp black pepper. Transfer to a bowl. Cover and refrigerate salsa and chimichurri before serving. table.
- Preheat the grill to high heat. Plant beef and sausages on skewers (different types of meat separately), leaving a little the space between each piece. Brush Olive Kebabs oil.
- Grease the grill with olive oil. Fry the kebabs, turning, until the appearance of fry marks from the grill and until they are fried, 6-10 minutes for beef and 10-12 minutes for sausage.
- Transfer the kebab to a serving dish and let it rest 5 minutes. Sprinkle with salt and serve with salsa and chimichurri.
