Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1 teaspoon red wine vinegar
• 1 tablespoon hot paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon packed brown sugar
• 2 cloves garlic, minced
• Kosher salt
• 1 1/2 pounds beef tri-tip
• 1 pound fresh sausage links
• 1 large tomato, finely chopped
• 1 green bell pepper, finely chopped
• 1/4 cup finely chopped onion
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground pepper
• 1 cup fresh parsley
• 1 cup fresh cilantro
• 3/4 cup extra-virgin olive oil
• 2 cloves garlic
• 2 to 3 tablespoons fresh lemon juice
• Kosher salt and freshly ground pepper

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Instructions

1. Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours.
2. Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.
3. Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil.
4. Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri.
5. Photograph by Con Poulos