Chimichurri Skewers

Chimichurri is an authentic Argentinian and Uruguayan dish, typically used atop grilled meats. It is immensely flavorful, not too hard to make, and combines acid and herb perfectly with your dish. Drizzle it atop these shrimp and beef skewers and you’re good to go.

Ingredients

Chimichurri

• 1 shallot

• 1 jalapeño

• a few garlic cloves

• 1/4 cup red wine vinegar

• 1 tsp salt

• 1 cup cilantro

• 1/2 cup flat-leaf parsley

• 1 tbsp dried oregano

• 1/2 cup olive oil

Skewers

• Beef, we used filet mignon

• Shrimp

• Skewers

Instructions

1. If you’re using wood skewers, you’ll need to soak them in water so they don’t burn on the grill. The best way I’ve found to do this is by placing them in a 9x13 baking pan filled halfway with water and laying the skewers down. Give them at least 30 minutes to soak. If you’re using metal skewers you can skip this step. I recommend heating the grill while your skewers are soaking and making the chimichurri.

2. While your skewers are soaking make the chimichurri. You can do this one of two ways. I have found the easiest way is with a small food processor or chopper. The second way is by hand, with some time and effort, and a good knife.

3. In the food processor: add your bulk ingredients to the chopper (shallot, jalapeño, and garlic cloves). Process these until they’ve been chopped into tiny-sized pieces. Then add the herbs (cilantro, parsley, and oregano) to the processor with the other ingredients. Once everything has been well chopped, place into a new bowl and add the remaining ingredients (red wine vinegar, salt, oregano, and olive oil). Stir well.

4. By hand: dice the shallot, jalapeño, and garlic cloves into the smallest pieces you can then add them into a bowl. Next, chop the cilantro and parsley, again, as small as possible. Add the herbs to the bowl with the other ingredients. Finish it off wth your remaining ingredients (red wine vinegar, salt, oregano, and olive oil). Stir well.

5. Cut the beef into inch-sized cubes, then place 4-5 onto the skewer.

6. Skewer the shrimp, with about 5 pieces on each.

7. Place your beef and shrimp onto the grill. My family prefers their meat extremely rare, so I only cooked these for about 4 minutes. However, you can cook to your desired taste. This could take up to 8 or so minutes. The shrimp should cook for about 5-7 minutes. Flip each skewer halfway through cooking.

8. Remove cooked beef and shrimp from the grill and place onto a serving platter. Top with large scoops of the chimichurri.