From our resident food blogger, Laura Ford...
Chimichurri is one of my favourite sauces of all time! It’s a delicious herby, garlicky sauce that tastes great with beef, lamb, chicken, fish; pretty much anything and everything, to be honest. It’s the perfect accompaniment to any summer BBQ and is a great way to use up any leftover bits of parsley. This recipe makes a fairly generous amount so just store whatever you don’t use in an airtight jar in the fridge and use as needed.
6 garlic cloves, peeled
2 cups parsley leaves
1 cup coriander, leaves and stems
1 tsp stock powder
1 cup extra virgin olive oil
1 tsp white wine vinegar
Salt and pepper to taste
500g raw peeled prawns
½ tsp paprika
1 red capsicum, chopped
1 green capsicum, chopped
Lemon wedges to serve
Step 1. Prepare the chimichurri sauce by placing the garlic cloves, parsley and coriander in a food processor and blend until roughly chopped. Add the stock powder, extra virgin olive oil and vinegar and blend for a few seconds again. Add salt and pepper to taste.
Step 2. Marinate the prawns with the paprika and 1 tablespoon of the chimichurri. Set aside for 15 minutes to marinate. After 15 minutes, assemble the skewers by skewering 3 prawns onto a skewer, alternating with the capsicum pieces.
Step 3. Cook the prawns on a hot BBQ (or a grill pan) for about 3-5 minutes per side (this may differ depending on how hot your BBQ is and how big your prawns are).
Step 4. Serve the prawns with the chimichurri sauce, fresh lemon wedges and some crusty bread.
Step 5. Enjoy!
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