Chimi Chicken or Beef Skewers

These take a minute to assemble but are fun and they look great on the table!

Serves 4


  • 1 large red onion
  • 1 zucchini
  • 2 red bell peppers
  • 1 lb organic chicken breast
  • OR
  • 1 lb beef (Che Garcia recommends rib-eye, New York strip or tenderloin)
  • About 12 8-inch bamboo skewers soaked in water for at least 30 min
  • 8 ounces Che Garcia Chimichurri
  • Coarse salt
Bandas Pampeanas.jpg


Let’s start cooking:

Cut the vegetables and chicken into uniform size 1-inch cubes so they cook evenly.

Grab a skewer and alternate chicken and vegetables. (Make sure that the tips of the skewers are not exposed to avoid burning them when cooking. Che Garcia recommends adding a thick slice of French baguette at the end of the skewers.)

Brush the assembled skewers with Che Garcia Chimichurri and a sprinkle of coarse salt.

Cook skewers on the grill over medium heat or in a cast iron skillet on medium heat. (If making beef skewers, the prep is the same as with the chicken. The only difference is to cook beef skewers on high heat.)