Beef and sweet potato skewers with chimichurri sauce

  • serves 4
  • A little effort

Try something different with this Argentinian recipe. Beef and sweet potato are grilled on the barbecue and served warm with a green chimichurri sauce of paprika, garlic and red chilli.



  • sweet potatoes 3, cut into 4cm chunks
  • sirloin steak 700g, cut into 4cm chunks
  • bay leaves 16
  • red pepper 1, cut into chunks
  • extra-virgin olive oil
  • ground cumin 1 tbsp
  • wooden skewers 8, or use metal ones

chimichurri sauce

  • red chilli 1, seeded and finely chopped
  • coriander a small bunch, finely chopped
  • flat-leaf parsley a large bunch, finely chopped
  • extra-virgin olive oil 125ml
  • hot smoked Spanish paprika 1 tsp
  • garlic 2 cloves, finely chopped
  • red wine vinegar 3 tbsp


  • Step 1

    Boil the sweet potato chunks for 2 minutes, then refresh in cold water and drain.

  • Step 2

    Thread the meat and bay leaves on 4 skewers and the sweet potatoes and pepper on the 4 others.

    Drizzle with 4 tbsp olive oil, sprinkle with cumin and season with salt and pepper.

  • Step 3

    Mix the chimichurri ingredients together and season with salt and pepper. You can chop everything in the food processor, but do the pepper and garlic first to break them down. Although easier, it’s slightly mushier than hand chopped.

    Both skewers and sauce can be kept for several hours.

  • Step 4

    Heat the bbq. When the coals are ready, grill the skewers until crisp on the edges, about 3 minutes each side.

    Let them sit under foil for 5 minutes, then serve warm with the chimichurri sauce.

Nutritional Information

  • Kcals 715
  • Fat 49.2g
  • Saturates 11g
  • Carbs 31.4g
  • Fibre 4g
  • Protein 38.7g
  • Salt 0.38g