Tel Button

Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

Jump to Recipes:
Search for Recipes:


Page of 28
Chicken & Beef Kebabs with Chimichurri Sauce

Ingredients:

1 pound chicken breast, cut into cubes


1 pound tri-tip, cut into cubes

Chicken Marinade
1 teaspoon garlic, minced


1 teaspoon dried oregano


1 teaspoon paprika


½ teaspoon dried basil


1 heaping tablespoon plain yogurt


1 teaspoon red pepper paste


½ cup canola oil

Beef Marinade


1 teaspoon garlic, minced


1 teaspoon dried oregano


1 teaspoon black pepper


½ teaspoon dried basil


¼ cup tomato paste


2 tablespoons plain yogurt


2 tablespoons red pepper paste


½ cup canola oil

Chimichurri Sauce


1 ½ cups parsley, chopped


1 tablespoon shallots, minced


1 clove garlic, minced


1 teaspoon mint, chiffonade


1 teaspoon basil, chiffonade


1 tablespoon red wine vinegar


1 tablespoon lemon juice


½ teaspoon kosher salt


1 teaspoon paprika


½ cup olive oil

Directions:

Blend all chicken marinade ingredients in food processor. Place chicken cubes in a Ziploc bag and pour marinade over the chicken, seal well, and toss to combine. Marinate in the refrigerator overnight.

Blend all beef marinade ingredients in food processor. Place beef cubes in a Ziploc bag and pour marinade over the beef, seal well, and toss to combine. Marinate in the refrigerator overnight.

Prepare BBQ and heat grill to medium.

Skewer chicken and grill about 5 minutes on each side until cooked through.

Skewer beef and grill about 6 minutes on each side for medium-rare.

Serve with the Chimichurri sauce drizzled over chicken and beef.

Serves 4

Place all sauce ingredients in food processor and blend.

Delicious with grilled veggies; red bell pepper, egg plant, zucchini, Portabella mushroom, and red onion, and rice pilaf, basmati rice, or couscous.

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

Page of 28