This recipe for Lamb Skewers with Italian Style Chimichurri uses lamb for the skewers, but it's just as tasty using sliced flank steak or chicken.
The making of Lamb Skewers with Italian Style Chimichurri
Lamb Skewers with Italian Style Chimichurri is a recipe I developed as a part of a Backyard Tuscan Garden Party for my client. It was published in an advertorial that appeared as a part of Gourmet Magazine’s Gourmet GuestList.com series.
I prepared this recipe using lamb for the skewers, but it's just as tasty using thinly sliced flank steak or chicken thighs or breast. As for the Chimichurri, I highly recommend you use the optional anchovies, they just add real depth of flavor to the sauce, but even if you don't it's still really good.
Also included on the menu was: Grilled Summer Vegetables with Herb Dressing, Grilled Tuscan Bread Salad, and a Toasted Polenta Cake, with Glazed Stone Fruit and Olive Oil Vanilla Ice Cream.
Lamb Skewers with Italian Style Chimichurri
- 1 ½ pounds leg of lamb visible fat removed; sliced across the grain into about ¼ inch thick strips
- 2 tablespoons finely minced rosemary about 3 sprigs
- 2 tablespoons finely minced garlic
- Zest and juice from 1 large lemon
- 2 tablespoons balsamic or red wine vinegar
- 1 cup extra virgin olive oil
- Special Equipment: 12 bamboo skewers soaked for 1 hour in water, or metal skewers
- Italian Style Chimichurri
- ½ cup packed fresh parsley leaves
- 1 tablespoon fresh mint
- 1 teaspoon fresh oregano
- 2 cloves garlic sliced (about 1 teaspoon)
- 1 large shallot chopped (¼ cup roughly chopped)
- 1 tablespoon capers rinsed
- 1 tablespoon sun-dried tomatoes packed in oil drained
- 1 anchovy fillet (packed in oil) drained and mashed, optional
- 2 tablespoon white balsamic or white wine vinegar
- ½ cup extra virgin olive oil preferably a good quality fruity olive oil
- salt and coarsely ground black pepper to taste
- Prepare the Skewers:Combine the rosemary, garlic, lemon zest, juice, vinegar, and olive oil in a large bowl; add some salt and freshly ground pepper then whisk well.
- Put the meat into a large zip-top bag, pour ¾ of the marinade in, reserving the rest to baste the meat while grilling. Squeeze as much air from the bag as you can; seal and allow the meat to marinate in the refrigerator for at least a couple of hours, overnight if possible.
- Remove the bag with the meat and the reserved marinade from the refrigerator and allow to come to room temperature.
- Heat grill to high.
- Remove the meat from the marinade; discard marinade. Thread the meat on the skewers; place on grill; grill turning occasionally and basting with the reserved marinade until cooked to the desired degree of doneness. Drizzle with Chimichurri. Serve hot or at room temperature.
- Prepare the Chimichurri: Finely mince the herbs, garlic, shallot, capers, sun-dried tomato, and anchovy either by hand or in a food processor using on/off pulses. Do not over process. Add the vinegar and oil, whisk or process until well incorporated. Taste and adjust for salt and pepper. (The anchovy will add a certain amount of salt, so don't add until you are done.)
- Allow to sit at room temperature for a couple of hours to allow the flavors to blend. Use immediately or cover and refrigerate for up to one week. Bring to room temperature before serving.