Mixed Grill with Chimichurri Parrillada ~ Latin-inspired grilled skewers of steak, chicken, sausage and vegetables with fresh chimichurri.
Summer is half way over. I can hardly believe how fast the season, and this year are flying by. I love the relaxed feeling of sitting outside with friends as the sun lowers its heat, enjoying a wonderful meal, and sharing a bottle or two of wine.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SummerVino #VeranoSutter #
Recently I made Chorizo and Sweet Potato Quesadilla with Chipotle Lime Crema to pair with two Sutter Home white wines. Now it was time to do it again, but this time using two Sutter Home red wines. I’ve been wanting to make parrillada mixta and this seemed like the perfect opportunity.
Grilled meats, and grilled meat on skewers are found in almost every culture. Parrillada mixta is the Latin world’s version, often served with chimichurri. Chimichurri is a fresh herb sauce used as a dipping, scooping, or drizzling sauce on the freshly grilled meat and vegetables.
The meal is quick and easy, but does require just a bit of planning. You’ll want to get the marinade made and on the steak and chicken, allowing it to sit for at least an hour, but as long as overnight. Once ready to grill, skewer the meat and veggies and toss them on.
Make the chimichurri up to an hour before you’re ready to serve it. Once made, cover, and leave out. Do not refrigerate it as the oil will solidify the sauce. However, if there are leftovers, it can be put in ice cube trays and frozen for a later use.
I purchased a Sutter Home Merlot and a Cabernet Sauvignon to go with my steak, chicken, sausage, and veggie skewers. Both wines were delicious and paired wonderfully with the Mixed Grilled with Chimichurri Parrillada, but the Sutter Home Cabernet Sauvignon was my favorite. Although, I might be partially biased as Cab is my favorite red.
Mixed Grill with Chimichurri Parrillada
Ingredients
Marinade
- 2 tbsp chopped fresh flat-leaf/Italian parsley
- 2 cloves garlic; minced/grated
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cumin
- 1 tbsp chopped fresh oregano leaves
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 cup water
Skewers
- 1 lb beef/steak (sirloin, flank, skirt); cubed
- 1 lb chicken; cubed
- 4 links sausage/chorizo; sliced
- 1 medium onion; sliced
- 5 bell peppers (mixed colors); sliced
- 1 medium zucchini; sliced
- 8 oz whole button mushrooms; stems removed
Chimichurri
- 1 shallot; finely chopped
- 4 garlic cloves; minced/grated
- 1 jalapeño; finely chopped
- 1 tbsp red bell pepper; finely chopped
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt
- 2 cups chopped fresh cilantro; coarse stems removed
- 1 cup chopped fresh flat-leaf/Italian parsley; coarse stems removed
- 1/3 cup chopped fresh oregano leaves
- 3/4 cup extra-virgin olive oil
Instructions
Marinade
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Mix all the ingredients together in a bowl.
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Place the steak and chicken each in a zip seal bag.
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Pour 2/3 cup of the marinade into each bag.
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Take care to remove as much air as possible and seal the bags; shake well making sure the meat is thoroughly coated.
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Marinate for 1-24 hours.
Skewers
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If using bamboo skewers, soak in water before assembling so they don't burn while grilling.
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Remove the steak and chicken from the marinade.
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Layer the steak, onion, and bell pepper pieces; repeat for the chicken and sausage skewers.
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Layer the vegetable skewers with onion, mushrooms, bell peppers, and zucchini.
Chimichurri
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In a medium bowl, add the shallot, garlic, jalapeño, bell pepper, red wine vinegar, and salt; whisk together and let stand for 10 minutes.
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Add the fresh cilantro, fresh flat-leaf/Italian parsley, and fresh oregano leaves to a food processor, pulse or mix and add the olive oil.
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Once the herbs have reached the desired consistency, chunky or pureed, pour into the reserved bowl and mix together.
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Cover and let stand until ready to use.
Assembly
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Heat grill, once hot reduce flame to medium low.
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Place the skewers and grill on one side for about 6 minutes for meat and 4 minutes for the vegetable-only.
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Flip the skewers, and cook an additional 3 minutes if you want all sides seared, or 6 minutes for only two seared sides. 4 minutes or until cooked to desired doneness.
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If searing all sides, rotate every 2 minutes on each side or until cooked through for meat skewers and every 1 minute for the vegetable-only skewer.
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Exact cook times will be determined by the grill and thickness of meat and vegetables; adjust cook times accordingly.
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Remove from grill and serve immediately with chimichurri.
Recipe Notes
Chimichurri slightly adapted from Epicurious
Sutter Home wines are a great choice for all your summer entertaining needs. Without busting your budget and so many varietals, the 68 year old, family-owned company will help make your every day meals just a bit more special. If you’re looking for the perfect wine to bring people together and make them feel at home at your next gathering, you can’t go wrong with Sutter Home wines. But the real question is, which one will you try first?
25 Comments
Beth Baumgartner
July 18, 2016 at 11:04 amI am seeing all this talk about chimichurri sauce but I have never tried it!! That needs to change!
Katriza luna
July 18, 2016 at 12:14 pmI love skewers! my hubby and I love to grill and with this beautiful weather, these are a great recipe to try! they look absolutely delicious!
Kacey @ The Cookie Writer
July 18, 2016 at 1:07 pmLove! This is something my husband would definitely enjoy and much needed during our hot weather.
Michaela Kenkel
July 18, 2016 at 1:56 pmThis is my kind of platter!! Such awesome flavors, and WINE, too! LOVE!
Michelle De La Cerda
July 18, 2016 at 9:36 pmThank you Michaela.
Maris Callahan
July 18, 2016 at 7:19 pmI would love to pair these with Pinot Noir or a nice bubbly that goes with everything!
Michelle De La Cerda
July 18, 2016 at 9:31 pmPinot Noir would be a great choice too.
Patricia @ Grab a Plate
July 18, 2016 at 7:55 pmLovely! These look like a perfect summer meal option! I love chimichurri!
Michelle De La Cerda
July 18, 2016 at 9:31 pmThank you, it was a great dinner.
Michele
July 19, 2016 at 7:20 amI love that the meat has a different marinade than the chimichurri sauce…. I can’t wait to serve this. I love that there are so many bold flavors going on! “)
Michelle De La Cerda
July 25, 2016 at 1:49 amThank you Michele.
jamie
July 19, 2016 at 7:46 amI love chimichurri, I bet that is a great pairing!
Michelle De La Cerda
July 25, 2016 at 1:49 amThank you Jamie.
Erin @ Texanerin Baking
July 19, 2016 at 8:39 amI sure would have liked to have been there when you made these. They look SO good!
Michelle De La Cerda
July 25, 2016 at 1:49 amI’ll invite you over next time.
Ginny McMeans
July 20, 2016 at 8:12 amI love everything about your post. The veggie skewers are beautiful and your chimichurri sounds excellent! I’ll take the Cab first 🙂
Michelle De La Cerda
July 25, 2016 at 1:45 amPouring you a glass now!
Eli@CoachDaddy
July 20, 2016 at 1:34 pmTo quote Misha in the movie “Paulie” – “This is going to taste delirious!” It’s going in my cook! folder, and my kids will treat me as a king for a day, anyway. This looks awesome!
Michelle De La Cerda
July 25, 2016 at 1:45 amThanks Eli!
Melanie | Melanie Makes
July 20, 2016 at 9:42 pmSkewers are the perfect summer meal!
Michelle De La Cerda
July 25, 2016 at 1:45 amThank you Melanie.
max
August 8, 2016 at 10:43 amI’m definitely will make this for our next event.
Richard David Keith
August 17, 2016 at 5:32 pm4 links sausage/chorizo; sliced. Is this the spanish, or the mexican verison. One is more dry than the other
Michelle De La Cerda
August 18, 2016 at 2:13 amFresh Mexican chorizo is recommended, then I’d go with a spicy Italian sausage before a Spanish or Basque sausage/chorizo.
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