Chicken & Steak Chimichurri Skewers with Zucchini Almond Rice
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients
Classic Chimichurri Sauce
- 2 c chopped fresh parsley
- 1 c chopped fresh cilantro
- 4-5 cloves garlic, minced
- 1/2 c olive oil
- 2 TBSP red wine vinegar
- palm full of dried oregano
- 2 TBSP lemon juice
- salt & pepper to taste
Skewers
- 1 lb cubed chicken breasts
- 1 lb cubed beef tenderloin cubes
- chimichurri sauce
- salt & pepper
Zucchini Almond Rice
- 1 1/2 c white basmati or jasmine rice
- 2 TBSP butter
- 2 c chicken broth
- 1/2 c sliced, crushed almonds
- 1 c diced zucchini
- salt & pepper
- rice cooker- optional
Instructions
- Prepare the chimichurri by placing all ingredients into a food processor and blend until everything is broken down and either creamy or pasty. If you like it creamier, add more olive oil.
- Assemble skewers with chicken and beef separately because the cooking time will be different for each.
- Brush on the sauce, saving at least 1/2 c to finish it off when plated, or add it to the rice.
- Start the rice by placing the called for amounts of rice to broth ratio into the cooker. (1 1/2 c of rice to 2 c broth is typical) Add the butter, close the lid and let cook while you prepare the veg & skewers. This usually takes 20-30 min depending on how much rice you added.
- Chop the zucchini & almonds, coat with olive oil, salt & pepper, & set aside in a grill safe skillet. (cast iron)
- Heat charcoal briquettes in a chimney and dump into one side of the kettle when coals are gray and hot at the top. (you’ll use the other in-direct heat side for the zucchini & almonds)
- When charcoal grill is hot, lightly brush some olive oil onto the grates with tongs & a paper towel so the meat doesn’t stick & place skewers onto the direct heat.
- Grill the skewers until chicken reaches internal temp of 165F, and beef is at your desired temp. (145-155 for medium to mid-well), adding more chimichurri as needed and flipping half way.
- About half way through cooking time, add the zucchini & almonds to the grill to heat and cook for about 5 minutes.
- Once rice is done, and skewers are cooked, plate by adding the zucchini & almonds to the rice, lay skewers over the top, and drizzle on the extra (non-contaminated) chimichurri sauce.
- Enjoy!
