If using bamboo skewers, soak them in cold water for 30 minutes.

Prepare the chimichurri sauce.
Finely chop the flat-leaf parsley and garlic using a food processor.
With the motor running, pour in the olive oil, white wine vinegar, and water.
Add the red pepper, 1/2 teaspoon (2.5ml) of salt, and 1/2 teaspoon (2.5ml) of pepper.
Reserve half of the chimichurri sauce in a small bowl until serving and use the other half to brush the meat.

Prepare the barbecue for direct high heat.

Season the beef cubes with salt and pepper.
Thread the beef and chorizo onto the skewers, alternating between them.
Brush the skewers with half of the chimichurri sauce.

Brush the grill with oil.
Cook the skewers over direct high heat, with the lid closed as much as possible, until the desired doneness (the meat will be cooked in 4-6 minutes), turning them 2-3 times (be careful of the flames).
Serve the skewers hot with the remaining chimichurri sauce.