The Best Chimichurri Sauce Ever

This chimichurri sauce was such a hit the other night and I have been asked over and over again for the recipe. What is so nice about this particular chimichurri is that it is not too spicy. I don’t think there is a chimichurri that I don’t like, however, some can be spicier than others. For a crowd pleaser, I try to go the safe route so everyone can enjoy the meal. This recipe is refreshing, tangy, and packed full of flavors. Perfect for steak, chicken, and even seafood.

I am adding my chicken kabob recipe (bottom) that pairs perfectly with the chimichurri sauce. The marinade is nice and light with citrus and a touch of cumin and cayenne. This makes for a wonderful healthy meal. Enjoy!

ingredients:

4 large garlic cloves , peeled

1 c fresh Italian parsley leaves

1 c fresh cilantro leaves

1/2 c fresh basil leaves

3/4 cup extra virgin olive oil

1/4 c rice vinegar

2 tsp Tabasco sauce

1 tbs ground cumin

1 tsp cayenne pepper

1 tsp kosher salt

½ tsp freshly ground pepper

Juice of 2 limes

directions:

Place the garlic, parsley, cilantro, and basil in a food processor or blender and pulse until the mixture is finely chopped. With the machine running, pour the olive oil through the feed tube. Add vinegar, Tabasco, cumin, cayenne, salt, and pepper, process until combined. With the machine running, pour the olive oil through the feed tube until it is fully incorporated. Add the juice of the limes and puree until smooth. Taste and add additional salt and pepper to taste, if necessary.

Reserve the chimichurri sauce in the refrigerator. Once ready to use, remove it from the fridge and let sit out for at least 10 minutes as the oil in the sauce will have hardened. Stir well to combine.

For the chicken kabobs

Zest of one orange

1 tbs ground chili powder

1 tbs ground cumin

1 tsp sea salt

½ tsp ground black pepper

3-4 boneless, skinless chicken breasts, cut into 1-2 inch pieces

In a large bowl, combine orange zest, chili powder, 1½ tsp. salt, and pepper. Add chicken and toss to coat. Place the chicken in a resealable bag and squeeze the juice of the orange and lime into the bag. Remove the air out of the bag and seal. Refrigerate for at least 30 minutes and up to several hours.

Thread chicken pieces onto skewers. Prepare the grill and grease the grates with some canola oil. Arrange skewers on grill and cook, flipping once, until chicken is cooked through and golden brown, 6-7 minutes per side. Remove from heat and let sit for 5 minutes before serving. Place kebabs on a platter and spoon chimichurri sauce over the kebabs. Place any additional sauce in a small serving dish and set on the side. Serve immediately.

Bon appetit!