Chimmichurri is a green sauce or salsa, eaten with grilled meats in Argentina.
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.
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.
To make the chimmichurri, blend the ingredients together in a small food processor or with a stick blender. Season with salt and pepper.
Nutritional analysis per serving (8 servings)
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.
This recipe was provided by BeefandLamb.com.au.
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