Our latest recipe is a staple of weekend boating adventures, sirloin shish kebab with chimichurri. With a grill aboard, make it with ease.
Our newest recipe is a favorite for the grill. But, it puts an Argentinian spin on it. We made Sirloin Shish Kebabs with Chimichurri on the beautiful 370CC, a boat made to host the family and guest. In this 370CC, we have the standard kitchenette with optional grill, perfect for this shindig.
- Top sirloin meat
- Baby portabella mushrooms
- Sweet peppers
- Red onion
- Cherry tomatoes
- Olive oil
- Rice wine vinegar
Let’s start with the chimichurri to be brushed on the meat and vegetables.
Chop parsely and peel oregano off the stem. Add 1/4 rice wine vinegar.
Chop garlic and add 3/4 cup of olive oil. Mix all ingredients in bowl to a preferred thickness.
We used baby portabella mushrooms, red onion, cherry tomatoes, and sweet peppers. But, feel free to place on your favorite veggies.
Start to skewer vegetables and sirloin cuts.
Brush chimichurri across the vegetables and meat. Fire up the grill and place kebabs on high heat.
Get the family and friends around the bow seating area, place on the table and sit back like your a top chef.