Beef skewers with pineapple and parsley sauce

Ingredients:

For beef kebabs:

• 700 g beef fillet, cut into 2 cm cubes (about 40 cubes)
• 1 (900 g) pineapple, cut into 2 cm cubes (about 40 cubes)
• 20 (20 cm long) wooden or bamboo skewers (soak in water for 30 min.)
• Salt and freshly ground black pepper

For the parsley sauce:

• 3 cups fresh parsley leaves
• 2 peeled cloves of garlic
• 2 tablespoons red wine vinegar
• 1 teaspoon crushed chili pepper flakes
• 1 teaspoon of sugar
• 1.5 tsp coarse salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup olive oil

Preparation:

1. For the parsley sauce: In a food processor, pulse the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the processor running, gradually whisk in the olive oil.
   
   Transfer half of the mixture to a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until serving.
2. For beef kebabs: Place the beef in a medium bowl with the parsley sauce. Mix well. Cover and refrigerate for 3 hours.
3. Preheat a grill pan over medium-high heat, or preheat a gas or charcoal grill. Prepare the kebabs by threading them onto skewers, one at a time, first with a pineapple wedge, then with a cube of meat. Grill the kebabs for 2-3 minutes per side (for medium-rare) or until desired doneness. Season with salt and pepper.
   
   To serve, place the kebabs on a serving platter. Drizzle with the reserved parsley sauce or serve separately as a dipping sauce.