Ingredients

(4 servings)

For the potatoes:

1 (1.5-pound) bag baby potatoes

1/4 teaspoon Kosher salt

For the beef kebabs:

1 pound 93/7 lean ground beef

1/4 teaspoon kosher salt

1/2 teaspoon ground cumin

2 red bell peppers, sliced

1 yellow onion, sliced

For the chimichurri:

1 cup fresh cilantro leaves

1 cup fresh parsley leaves

2 cloves garlic, peeled

2 tablespoons dried oregano

3/4 teaspoons kosher salt

2 teaspoons red pepper flakes

1/2 cup extra virgin olive oil

1/4 cup lemon juice

Appliances & Utensils

• Large pot

• Colander

• Knife & cutting board

• Mixing bowls

• Food processor or blender

• Measuring spoons & cups

• Baking sheet

• Parchment paper

• Metal or wooden skewers

• Tongs or spatula

• Basting brush or spoon

Instructions

1. Boil the potatoes: Start by bringing a large pot of water to a boil and add 1/4 teaspoon of salt. Wash 1 bag of baby potatoes and boil them for about 10–12 minutes, or until slightly soft. Drain and let them cool slightly while you prepare the rest.

2. Preheat the oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper.

3. Prepare the kebab ingredients: While the potatoes are boiling, add 1 pound of 93/7 ground beef into a bowl with 1/4 teaspoon Kosher salt and 1/2 tsp ground cumin and mix until seasoned. Divide beef mixture into fourths until you can form 16 meatballs. Wash and slice 2 red bell peppers and 1 yellow onion into strips for the Kebab skewers and set aside.

4. Make the chimichurri sauce: To make the chimichurri, first wash and slice the cilantro and parsley leaves, and remove stems if needed. In a food processor, add 1 cup fresh cilantro leaves, 1 cup fresh parsley leaves, 2 peeled garlic cloves, 2 tablespoons dried oregano, 2 teaspoons red pepper flakes, ¾ teaspoon Kosher salt, ½ cup extra virgin olive oil, and ¼ cup lemon juice. Pulse until the mixture is mostly smooth but still textured.

5. Assemble the kebabs: Once the potatoes are cool enough to handle, assemble the kebabs by alternating the boiled potatoes, raw meatballs, and sliced peppers and onions on 4 - 6 metal or soaked wooden skewers. Place them on the prepared baking sheet and brush each skewer with chimichurri. Set aside 3 - 4 tablespoons of chimichurri to use as a dressing after kebabs have baked.

6. Bake the kebabs: Bake the kebabs for 20–25 minutes, flipping halfway through, until the meatballs are fully cooked (brown in the center) and the veggies are slightly charred.

7. Serve: To serve, place a kebab on each plate and drizzle with extra chimichurri. Enjoy!

Pro Tip: Double your batch of chimichurri and use it in another recipe later in the week.