| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chicago |
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless; skinless chicken breast; cut into 1-inch wide strips |
| 1 |
c |
Curly parsley leaves |
| 1 |
c |
Olive oil |
| 1 |
tb |
Fresh lemon juice |
| 1 |
ts |
Cracked black pepper |
| 6 |
|
Cloves garlic |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
CHIMICHURRI SAUCE
Jonji Gaffud serves this simple sauce/marinade at Mambo Grill in Chicago
with a variety of grilled, skewered foods, including beef and shrimp.
Skewers: 1 pound boneless skinless chicken breast, cut into 1-inch wide
strips
1. For chimichurri sauce, put all ingredients into blender or food
processor and blend until smooth.
2. Put half of the sauce into a glass bowl or plastic food bag. Add
chicken; turn to coat well. Marinate in the refrigerator at least 1 hour
and up to 4 hours. Refrigerate the other half of the sauce.
3. Prepare charcoal grill or heat broiler. While grill heats, soak wooden
skewers in water at least 20 minutes so they don't burn.
4. Thread chicken onto skewers. Grill, basting occasionally with the sauce,
until chicken is no longer pink and edges are slightly golden, 10 to 15
minutes. Serve immediately with reserved sauce for dipping. Yield: 4 to 6
appetizer servings.
JAPLADY@NWU.EDU (REBECCA RADNOR)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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