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Dinner TBD

Chicken and Steak Chimichurri Skewers with Zucchini Almond Rice

Skewers of chicken and beef with chimichurri, served over zucchini almond rice.

Ingredients

  • 2 cups parsley (fresh, chopped)
  • 1 cup cilantro (fresh, chopped)
  • 4-5 cloves garlic (minced)
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • oregano (dried)
  • 2 tablespoons lemon juice
  • salt and pepper (to taste)
  • 1 lb chicken breasts (cubed)
  • 1 lb beef tenderloin (cubed)
  • chimichurri sauce
  • salt and pepper (to taste)
  • 1 1/2 cups basmati or jasmine rice
  • 2 tablespoons butter
  • 2 cups chicken broth
  • 1/2 cup almonds (sliced, crushed)
  • 1 cup zucchini (diced)
  • salt and pepper (to taste)

Method

  1. 1

    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.

  2. 2

    Assemble skewers with chicken and beef separately because the cooking time will be different for each.

  3. 3

    Brush on the sauce, saving at least 1/2 c to finish it off when plated, or add it to the rice.

  4. 4

    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.

  5. 5

    Chop the zucchini & almonds, coat with olive oil, salt & pepper, & set aside in a grill safe skillet. (cast iron)

  6. 6

    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)

  7. 7

    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.

  8. 8

    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.

  9. 9

    About half way through cooking time, add the zucchini & almonds to the grill to heat and cook for about 5 minutes.

  10. 10

    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.

  11. 11

    Enjoy!