Steak Fajita Skewers with Spicy Chimichurri

Ingredients:
Chimichurri Sauce:
1 cup cilantro (not chopped, just a big handful)
1 cup of parsley (not chopped, just a big handful)
1 jalepeno, seeded and cut in half
1 green serrano pepper, seeded and cut in half
1 red serrano pepper, seeded and cut in half
2 TBSP of garlic (i used roasted garlic from the jar)
2 green onion
1/4 cup red wine vinegar
3 TBSP hot and sweet jelly (Trader Joes brand)
Juice of 1 lime
About 1/2 cup olive oil
1/2 tsp cumin
4 TBSP Goya green picante hot sauce
salt and pepper to taste

Combine to make spice blend:
2 tsp chili powder
1 tsp cumin
1 tsp oregano
1/4 tsp garlic
1/4 tsp cayenne
3/4 tsp salt
1 tsp pepper

Kebab Ingredients:
2 pounds of boneless sirloin, cut into 1 inch cube pieces.
           (If your pieces are a little uneven, pair them up on skewers with other like-size pieces.
            This way you can pull skewers with smaller pieces off early)
1 red pepper
1 orange pepper
1 yellow pepper
1 red onion
1-2 TBSP olive oil
Optional: Flour tortillas wrapped in foil, warm them on the grill if you want to really make this into fajitas

Directions for chimichurri sauce:
Blend in a blender until smooth. Taste for seasoning. Add salt and pepper to taste or a little more drizzle of olive oil depending on your preference. Save 3-4 TBSP of chimichurri sauce to marinate and store the rest in the refrigerator until ready to use.

Recipe directions:
1. Soak about 10 wooden skewers in water for at least 30 minutes to prevent burning.
2. Cut steak and peppers and onion into 1 inch pieces and place in a 9x13 tray. Toss in olive oil and sprinkle with seasoning. Drizzle with reserved chimichurri sauce.
3. Let's make the skewers - alternate pepper, onion, steak. Put about 4 pieces of steak per skewers and be sure not to crowd them together. You want a little space to ensure even cooking.
4. Reserve in the refrigerator for at least 1 hour or up to 3 hours.
5. Preheat grill to medium heat. Temperature with the lid closed needs to register at least 300. Spray with grill cooking spray.
6. Lay skewers across the grill. Cook, rotating every 4-6 minutes. Keep lid closed at least 1/2 the time. Total cooking time for medium to medium well is 15-18 minutes.  (if you are going with the tortillas, add them to lower side of the grill for the last 4 minutes of cooking.
7. Remove tortillas and set aside. Remove skewers and cover with foil to rest for 5 minutes.
8. Serve with fresh chimichurri sauce. Take steak and vegetables off the skewer by holding the tortilla and using it as a mit to pull the ingredients into the tortilla.

Enjoy!

This recipe goes great with an Albarino white wine OR a malbec from Argentina OR your favorite lager beer.