For many people, chimichurri is an all-time favourite sauce to go with beef dishes, like bavette and picanha, also known as rump, grilled on the Big Green Egg. But did you know that it also matches perfectly lamb chops and chicken prepared on your kamado? Unmarinated, because the pure meat flavour is the most delicious option to go with this South American sauce. It’s time for a chimichurri recipe. And it’s not based on parsley alone, but on various aromatic spices.
- 1 red sweet pointed pepper
- 2 banana shallots
- 2 cloves of garlic
- ½ bunch of curly-leaf parsley
- ½ bunch of flat leaf parsley
- ½ bunch of chives
- ½ bunch chervil
- 100 ml red wine vinegar
- 1 tbsp Tabasco
- 400 ml olive oil
- Halve the pointed pepper, remove the stalk and the seeds and cut the flesh into small cubes. Peel the shallots and the garlic and chop finely. Remove the leaves from the herbs and finely chop them.
- Mix the chopped ingredients with the red wine vinegar, the Tabasco and the olive oil.
RECIPES FOR COMBINATIONS
The chimichurri itself isn’t prepared on the Big Green Egg, but it’s a great side dish to serve together with various grilled meat dishes that are prepared on the kamado. Which of the recipes below will you be serving with the chimichurri?
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