Recipe

Skewers With Italian Style Chimichurri Recipe

Add Step-by-Step Photos	Sosousme / All my dishes 3 months, 1 week ago This recipe uses lamb for the skewers, but it's just as tasty using sliced flank steak or chicken. I highly recommend you use the optional anchovies, it gives it a real depth of flavor. Prep:10m Cook:10m Servings:6	Sosousme
	versitile grill lamb beef chicken easy grill

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Ingredients

1 1/2 pounds leg of lamb, visible fat removed; sliced across the grain into about 1/4 inch thick strips

2 tablespoons finely minced rosemary (about 3 sprigs)

2 tablespoons finely minced garlic

Zest and juice from 1 large lemon

2 tablespoons balsamic or red wine vinegar

1 cup extra virgin olive oil

Italian Style Chimichurri (recipe follows)

Special Equipment: 12 bamboo skewers, soaked for 1 hour in water

Italian Style Chimichurri

1/2 cup packed fresh parsley leaves

1 tablespoon fresh mint

1 teaspoon fresh oregano

2 cloves garlic, minced

1 large shallot, minced

1 tablespoon capers, rinsed

1 tablespoon sun-dried tomatoes (packed in oil) drained and minced

1 anchovy fillet, (packed in oil) drained and mashed , optional

2 tablespoon white balsamic or white wine vinegar

Salt and coarsely ground black pepper, to taste

Directions

Prepare the Skewers:

Combine the rosemary, garlic, lemon zest, juice, vinegar and olive oil in a large bowl; whisk well.

Put the meat into a large zip top bag, pour 3/4 of the marinade in, reserving the rest to baste the meat while grilling. Squeeze as much air from the bag as you can; seal and allow the 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 the meat on the skewers; place on grill; grill turning occasionally and basting with the reserved marinade until cooked to desired degree of doneness. Drizzle with Chimichurri. Serve hot or at room temperature.

Prepare the Chimichurri:

Finely mince the herbs, garlic, shallot, capers, sun-dried tomatoes and anchovy either 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.

Allow to 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.

Per Serving: 464 Calories; 43g Fat (10g Sat, 26g Mono, 4g Poly); 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 273mg Sodium. (LindySez: obviously these will be much lower in fat if made with boneless skinless chicken breasts)

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