Chimichurri Kebabs

Chimichurri kebabs

Serving Size: 6 sticks

Calories per serving: 242

Fat per serving: 18.1g

Summer is the perfect time to grill and I often quickly chop up fresh veggies and tofu to make light kebabs. The secret is in the sauce though - it can make or break your kebab! This Chimichurri sauce is my all time favorite vegetable kebab marinade as it adds a spicy and herbal taste to the veggies making them extra delicious. Veggies remain crunchy and juicy this way and are so much fun to eat when dipped into a cool minty yogurt sauce. Perfect summer grilling recipe! Food on a stick always tastes better, doesn't it?

Ingredients

For Chimichurri sauce
1/2 bunch fresh parsley ( finely chopped)
1/2 bunch fresh cilantro ( finely chopped)
2 garlic cloves (finely chopped)
1 tablespoons lemon juice
1 teaspoons salt
1/2 jalapeno (finely chopped)
1/2 teaspoon ground red or black pepper
1/4 cup olive oil
For Kebabs
1 red pepper (cut into big 1 inch pieces)
½ onion (peeled and cut into big 1 inch pieces)
4-5 oz white button mushrooms
1 zucchini (cut round into ¼ inch thick pieces)
For yogurt dip
8 oz yogurt
1 teaspoon dry mint leaves
½ garlic clove (finely chopped)
Salt to taste

Instructions

  1. Put the parsley, cilantro, and garlic in a small bowl and toss to combine.
  2. Add the lemon juice, salt, jalapenos, red or black pepper and stir. Pour in the olive oil and mix until well combined. Set aside for 15-20 minutes. Your sauce is now ready.
  3. Throw all the cut vegetables into a large bowl and pour the chimichurri sauce on top (save 2 tablespoons for later). Toss the vegetables in the sauce until well covered.
  4. Cover with plastic wrap and refrigerate for at least an hour to marinate the vegetables.
  5. While marination is in progress, make your dip by mixing together the yogurt, garlic, mint and salt. Keep aside until kebabs are ready.
  6. After marination, thread the vegetables onto skewers making sure you don’t repeat vegetables next to each other.
  7. Heat the grill to a medium heat and lightly oil the surface. Add the skewers on the grill, making sure you keep a keen eye on them so that they don’t burn/char too much by turning them around ever so often. After turning, use a basting brush to top the kebabs with the leftover chimichurri sauce.
  8. Once you see the vegetables getting softish and brown, remove from grill. Serve hot with dip.

Notes

1. If you are using wooden skewers and grilling on a barbeque, dip them in water first so that they don’t catch fire. 2. Thread zucchini and onions horizontally through slices so cut sides will lie flat on grill. That way they cook evenly.

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