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    • ¼ cup Olive oil
    • 2 tablespoon Pistachios
    • ½ cup Chopped cherry tomato medley, spicy mayonnaise, coriander sprigs, lime wedges (finely chopped)
    • ¼ Chorizo (finely chopped)
    • ¼ small Regular-size tortillas (finely chopped)
    • 1 clove Garlic (minced)


    • 2 Wholemeal rolls (thickly sliced and roasted)
    • 2 Baby cos leaves, lemon wedges (steamed or grilled)
    • 4 cup Peri peri sauce
    • For: 4 serving
    • Preparation: 40 min
    • Cooking: 30 min
    • Ready in: 1 h 10 min


    1. To make the chimichurri, combine all ingredients in a bowl and season to taste with salt and pepper. Set aside.
    2. Combine marinade ingredients (white vinegar through to cumin) in a large zip-top bag or ceramic dish. Add beef, stir to coat, and marinate for 30 mins.
    3. Drain beef, discarding marinade. Thread meat onto skewers, alternating a piece of capsicum between each piece of beef, and season with salt and pepper. Preheat BBQ or a heavy-based pan to high. Cook skewers, turning to sear all sides, for 4–5 mins.
    4. Cut corn kernels off the cob. Combine corn, roasted sweet potato, and rocket on a large platter. Drizzle over 1–2 tbsp chimichurri sauce and toss to coat.
    5. Serve beef skewers with salad and chimichurri.