Grilled Lamb Skewers with Chimichurri
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Grilled Lamb Skewers with Chimichurri
These Grilled Lamb Skewers with Chimichurri are a perfect main dish to any barbecue. The skewers paired with a fresh chimichurri sauce make the perfect crowd pleaser. They are also just as tasty when made with sliced flank steak or boneless chicken breasts.
Ingredients
Directions
Combine the rosemary, garlic, lemon zest, juice, vinegar and olive oil in a large bowl; whisk well.
Put meat in a large zip-top bag; pour ¾ of the marinade in, reserving ¼ for basting the meat while cooking. Squeeze as much air from the bag as you can; seal and allow meat to marinate in the refrigerator for at least a couple of hours, overnight if possible.
Remove the bag with the meat and the reserved marinade from the refrigerator and allow to come to room temperature.
Heat grill to high.
Remove the meat from the marinade; discard marinade. Thread meat on skewers; place on grill; grill turning occasionally and basting with the reserved marinade until cooked to desired degree of doneness; about 5 minutes for medium. Drizzle with chimichurri. Serve hot or at room temperature.
Finely mince the herbs, garlic, shallot, capers, sun-dried tomatoes and anchovy by hand or in a food processor using on/off pulses (do not over process).
Add the vinegar and oil, whisk or process until well incorporated.
Let sit at room temperature for a couple of hours to allow the flavors to blend. Use immediately or cover and refrigerate for up to one week.
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Ingredients
Directions
Combine the rosemary, garlic, lemon zest, juice, vinegar and olive oil in a large bowl; whisk well.
Put meat in a large zip-top bag; pour ¾ of the marinade in, reserving ¼ for basting the meat while cooking. Squeeze as much air from the bag as you can; seal and allow meat to marinate in the refrigerator for at least a couple of hours, overnight if possible.
Remove the bag with the meat and the reserved marinade from the refrigerator and allow to come to room temperature.
Heat grill to high.
Remove the meat from the marinade; discard marinade. Thread meat on skewers; place on grill; grill turning occasionally and basting with the reserved marinade until cooked to desired degree of doneness; about 5 minutes for medium. Drizzle with chimichurri. Serve hot or at room temperature.
Finely mince the herbs, garlic, shallot, capers, sun-dried tomatoes and anchovy by hand or in a food processor using on/off pulses (do not over process).
Add the vinegar and oil, whisk or process until well incorporated.
Let sit at room temperature for a couple of hours to allow the flavors to blend. Use immediately or cover and refrigerate for up to one week.