Kabobs With Chimichurri Sauce
Sometimes I get in a rut cooking the same things over and over again, and for a foodie like me that just doesn’t fly! I made these kabobs for dinner the other night and added a delicious chimichurri sauce. I wanted beef and the boyfriend wanted chicken, and the chimichurri sauce went well with both.
When I shifted my focus away from weight loss and started focusing on my health I also started to cook more variety, using more ingredients I hadn’t in the past. More healthy fats, which added flavour and satiety to my meals! I also got more creative with herbs and spices and tried new dishes.
I realized that food could taste amazing but also be nourishing for my body. I didn’t have to stick to plain chicken breast, steamed broccoli without butter and dry brown rice without salt. Cooking and eating can be an enjoyable, nurturing experience and should be! Our mindset going into our meals is just as important as what’s on our plate.
You can be eating the most nutrient dense diet but if you’re constantly stressing about how many calories are in your meal and if you’re timing them right, you won’t benefit from foods nourishment. You put yourself in a constant stress state, which shuts down digestion. So all those vitamins and minerals pass through you, or at least a good amount of them.
This is why it’s so important to slow down. To breath and take time for meals. Show your beautiful body some love by making not only the food you eat nourishing but also the way in which you approach your meals nourishing. Make sure to try new flavours and new foods. Make it fun and stop fearing calories. Your body needs them to survive, let alone function.
- 1/3 c lemon juice
- 2 tbsp avocado oil
- 1/2 tsp sea salt
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1 Sirloin steak, cubed
- 1 Chicken breast, cubed
- 8 mushrooms
- 1 red bell pepper
- 1/2 yellow bell pepper
- 1/3 red onion, cubed
- 10 cherry tomatoes
- Chimichurri Sauce
- 1 bunch parsley
- 1 bunch cilantro
- 3 cloves garlic, minced
- 3 tbsps Extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp chili flakes
- 1/2 tsp sea salt
- Whisk marinade ingredients up and set aside.
- Place steak and chicken in separate glass tupperware and pour half of marinade on each. Cover with lids and place in fridge to marinate for at least 2 hours.
- Prep Chimichurri just before cooking kabobs by adding all ingredients to food processor and turning on high until blended.
- Assemble skewers by alternating a few veggies with one piece of meat. I made 4 skewers total with the ingredients.
- Place on BBQ that’s heated to medium heat and cook until steak is your desired doneness and chicken is cooked through.
- Serve topped with Chimichurri.