Argentinain Beef Skewers

Juicy, tender beef chunks, marinated with simple, authentic flavours and charred to perfection on the grill. These marinated Argentinian Beef Skewers are an authentic taste of the Parilla grill at home.

I love to create for simple and quick solutions for dinner - a preparation that isn't taxing or time consuming. These Argentinian Beef Skewers are one such delight. While not technically quick to put together, for most of the time we'll be doing nothing... instead, simply waiting for science magic to take effect in creating tasty, stress-free marinated flavour.

All the delicious juicy taste comes from the marination, so the little bit of work you put in now, pays off ten-fold in the future. This is a great way to reduce some of the stresses of cooking as all the hard wok is done, leaving you more time for the preparation of side dishes. A simple grill on the bbq us all that's needed.

What's Ahead?

Marination makes all the difference.

I love marinating food! Everything from meat, to poultry, fish to fruit and vegetables. Anything any everything can be marinated! This process enhances the natural flavours and people around the world have been doing it for millennia!

Marinating meat provides numerous benefits, such as enriching its taste, tenderising tougher cuts, and adding succulence. By infusing a blend of herbs, spices, and acidic elements, this process enhances flavour and ensures a tastier eating experience.

Marination is also a great way to draw on specific flavours for an Internationally inspired feast. Welcome to quite literally a world of opportunity - check out my 18 Delicious Marinades from Around the World for Roasting & Grilling for more inspiration.

Why it works?

Prep-ahead saves time and stress - marinating these skewers up to two days in advance (or longer by freezing them in the marinade) ensures that when the time comes to cook, all you need to do is thread the meat onto skewers and grill on a hot bbq grill. The marination acts as a flavour infusion and a tenderiser ensuring the softest, juiciest meat.

Stuff You'll Need

It's up to you what type of beef you use for your skewers, and indeed you can use chicken, lamb or pork too. I like something with a little fat as it helps keep the meat juicy and creates smoky flare-ups on the grill which is that all important flavour infusion.

• Beef - I generally use a chunky ribeye steak, cut into chunks (make sure the skewers are evenly distributed with fatty pieces too). You can use other cuts of beef for this like: sirloin, tenderloin or even flank steak.
• Marinade - I use one red onion, blended with garlic, thyme (fresh and dried), red wine, red wine vinegar, salt and pepper.
• Skewers - I have a trusty set of flat metal skewers that I swear by, they're hardy and easy to handle on the grill. I recommend you get yourself a set too. Failing that, use wooden skewers and ensure you soak them for a couple of hours before use to ensure they don't disintergrate on the grill.

Step by Step

To make the skewers is super easy. Here's how:

1. Step 1 - Mix all the marinade ingredients together and set aside.
2. Step 2 - Chop the meat into bitesized chunks and place in a large zip-lock bag.
3. Step 3 - Tip the marinade in and seal the bag and jostle around until everything is coated. Place in the fridge and leave for 24-48 hours until you're ready to cook.
4. Step 4 - Thread the meat evenly onto the skewers (about 5 pieces on each).
5. Step 5 - Grill for about 8-10 minutes, turning occasionally. You can also brush the meat with melted butter before turning to keep them super juicy and encourage smoky flare ups. Remove from the grill and rest for 5 minutes before eating.

Serving & Storage Suggestions

I like to serve my skewers pretty simply with a nice mixed salad and some punched potatoes. I'll nearly always serve a deliciously herbaceous chimichurri sauce alongside too. These skewers pair wonderfully with a tasty Malbec Red or dry cider too.

• Leftovers - They're best enjoyed right away, but any leftovers can be kept in the fridge for 1-2 days and gently reheated or eaten cold. I wouldn't recommend freezing leftovers.
• Freezing - You can freeze the meat in its marinade for 3+ months. Just seal remove the excess air in the bag and seal tight. Defrost thoroughly in the fridge before grilling as normal.
• Time saver - to save a little more energy, you can marinate the meat for a while, then thread the skewers and put back in the fridge to continue marination. This will save even more time when it comes time to cook. Just pull them from the fridge, straight to the grill.

Ready to get cooking?

So, as far as time-saving dishes go, this is one I'll plan ahead for if I'm cooking for large crowds as it's a simple dish to finish off on the day without any hassle. The marination is also the best way to create a juicy, tender eating experience. You'll notice the difference! This is one of my oldest recipes that I cook all summer long - I hop you enjoy!

More delicious meat recipes

If you liked this recipe for Argentinian beef skewers, I'm sure you'll love some more of my meaty favourites.

• Chinese Xinjiang Lamb Skewers
• Greek Lamb Marinade
• Thai-Style Grilled Chicken (Gai Yang)
• Middle Eastern Marinade for Chicken Kebabs
  
• Thai Crying Tiger Beef with Nam Jim Jaew Sauce
  
• Cypriot Sheftalia
  
• Thai Satay
  
• Middle Eastern Lamb Kebabs (Kabobs)
  
• Pinchos Morunos
  
• Zaatar Lamb
  
• Argentinian Chimichurri Sauce with Steak

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