1 white onion, cut crosswise in half, then lengthwise into 8 wedges
2 cups mixed fresh herbs (basil, cilantro and Italian parsley)
1/3 cup olive oil
3 Tbsp. red wine vinegar
1 clove garlic, minced
1/4 tsp. cayenne pepper
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How do I make it ?
Heat barbecue to medium-high heat.
Cut steak crosswise into 6 pieces, then cut each piece across the grain into 4 slices. Place steak pieces in medium bowl. Add 2 Tbsp. Worcestershire sauce; mix lightly. Thread steak pieces onto 8 skewers alternately with sausage and onions.
Blend remaining ingredients, including remaining Worcestershire sauce, in blender untilsmooth.
Grill kabobs 10 min. or until steak is medium doneness, turning frequently. Serve with chimichurri sauce.
Kraft Kitchen Tips!
Serve with roasted new potatoes and hot steamed fresh green beans.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 4.5 g
Cholesterol 45 mg
Sodium 290 mg
Carbohydrate 5 g
Fibre 1 g
Sugars 2 g
Protein 14 g
8 servings, 1 kabob (106 g) and 1 Tbsp. sauce (15 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.