• --For the beef
  • 3 ⅓ tablespoons achiote seeds
  • 3 ⅓ tablespoons black peppercorns
  • 1 ¼ teaspoons cumin seed
  • 1 ¼ teaspoons ground cinnamon
  • 10 cloves garlic, minced
  • 10 lime juice
  • 1 ¼ cups olive oil
  • 3 ⅓ tablespoons salt
  • 10 lbs beef sirloin tip, trimmed 1" cubes
  • --For the chimichurri
  • 1 ¼ quarts cilantro leaves, packed
  • quart flat-leaf parsley leaves,, packed
  • 20 cloves garlic, halved
  • 10 jalapeño chile pepper, seeded
  • cup fresh oregano, chopped
  • 2 ½ tablespoons salt
  • quart olive oil
  • 1 cup white wine vinegar
  • 1 cup fresh lime juice
  • ----
  • 40 bamboo skewers, soaked 30 minutes


1. To prepare beef, using a mortar and pestle, grind the achiote, peppercorns, cumin,
2. and cinnamon into a fine powder. Transfer the spice mixture to a large
3. non-reactive mixing bowl. Add the garlic, lime juice, olive oil, and salt and
4. stir to form a smooth paste. Add the beef and stir to coat well. Cover and
5. refrigerate for at least 4 hours or as long as overnight.
6. To make the chimichurri, in a food processor or blender, combine the cilantro,
7. parsley, garlic, jalapeños, oregano, salt, olive oil, vinegar, and lime juice and
8. process to form a smooth puree. Transfer to bowl, cover, and refrigerate until
9. ready to serve. Bring to room temperature before serving.
10. Prepare a hot fire in a grill.
11. Remove the beef from the marinade and thread the beef onto the skewers so that the
12. pieces are touching but not pressed together.
13. Arrange the skewers about one inch apart on the hot grill, and grill the beef
14. until it is browned, seared, and lightly springy when pressed, 2 to 3 minutes per
15. side for rare to medium-rare, or until done to your liking. Transfer to a platter
16. and serve with the chimichurri alongside.



MacGourmet downloadAchiote beef kabobs w/chimichurri. To import, drag image to your MacGourmet recipe box.




40 servings