Chimmichurri is a green sauce or salsa, eaten with grilled meats in Argentina. 


  • Lamb

  • 700 g lamb leg, cut into 3cm dice

  • 2 cloves garlic, chopped

  • 1 tbsp olive oil

  • 1 tbsp chopped oregano leaves

  • Chimmichurri

  • ½ cup oregano leaves (firmly packed)

  • 1 cup flat-leaf parsely leaves (firmly packed)

  • 1 clove garlic

  • 2 tbsp olive oil

  • 1 tbsp white wine vinegar

  • pinch dried chilli flakes


  • 1.

    Mix the meat in a bowl with the garlic, oil and oregano and stir well. Cover and refrigerate for 30 minutes or if time permits, overnight.

  • 2.

    Preaheat a chargrill or barbeque to moderately high. Thread the meat onto 12 skewers and season with salt and pepper. Cook for ½ to 2 minutes on each of the 4 sides or until cooked to your liking. Rest for 5 minutes. Season with salt and pepper and serve with the chimmichurri.

  • 3.

    To make the chimmichurri, blend the ingredients together in a small food processor or with a stick blender. Season with salt and pepper.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 263kj
  • Fat Total 18g
  • Saturated Fat 6g
  • Protein 17g
  • Carbohydrate 9g
  • Sugar 0g
  • Sodium 53mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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