One of the most famous sauces from Argentina, the tangy Chimichurri sauce works well with meat
Ingredients
Chimichurri
1 cup (packed) flat-leaf parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) cilantro
2 garlic cloves
3/4 teaspoon dried red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt
Kebabs
21/2 pounds (1.25 kg) ground lamb
3/4 teaspoon garam masala
1 teaspoon minced garlic
2 tablespoons cashews, finely chopped
2 small red onions, finely chopped
2 tablespoons Indian black rock salt
1/2 teaspoon ground nutmeg
Sugarcane skewers
2 tablespoons butter, melted
1 teaspoon chaat masala to taste
Juice of 1 lemon
Preparation
For the Chimichurri
Combine the parsley, olive oil, vinegar, cilantro,
garlic, pepper flakes, cumin and salt in a food
processor. Process until well blended. Let stand
at least 1 hour for flavors to blend.
For the Kebabs
Combine 1/2 cup of the chimichurri, the lamb,
garam masala, garlic, cashews, onions, rock salt
and nutmeg. Knead the mixture to combine
thoroughly.Form 1/3-cup portions of the
mixture into kebabs around sugarcane skewers
using wet hands.
Bake the kebabs at 400 degrees for about 8
minutes until nearly done to taste. Baste with
the butter and bake until cooked through.
Sprinkle with the chaat masala and lemon
juice. Serve hot with the remaining chimichurri
on the side.
{ Makes 8 skewers }