Chimi Chicken or Beef Skewers
These take a minute to assemble but are fun and they look great on the table!
- 1 large red onion
- 1 zucchini
- 2 red bell peppers
- 1 lb organic chicken breast
- 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
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.)