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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.
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.
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.
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