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Mixed Grill with Chimichurri Parrillada

Course: Dinner
Cuisine: Latin
Servings: 8 servings
Author: Michelle De La Cerda
Mixed Grill with Chimichurri Parrillada ~ Latin-inspired grilled skewers of steak, chicken, sausage and vegetables with fresh chimichurri



  • 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


  • 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


  • 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



  1. Mix all the ingredients together in a bowl.
  2. Place the steak and chicken each in a zip seal bag.
  3. Pour 2/3 cup of the marinade into each bag.
  4. Take care to remove as much air as possible and seal the bags; shake well making sure the meat is thoroughly coated.
  5. Marinate for 1-24 hours.


  1. If using bamboo skewers, soak in water before assembling so they don't burn while grilling.
  2. Remove the steak and chicken from the marinade.
  3. Layer the steak, onion, and bell pepper pieces; repeat for the chicken and sausage skewers.
  4. Layer the vegetable skewers with onion, mushrooms, bell peppers, and zucchini.


  1. In a medium bowl, add the shallot, garlic, jalapeño, bell pepper, red wine vinegar, and salt; whisk together and let stand for 10 minutes.
  2. 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.
  3. Once the herbs have reached the desired consistency, chunky or pureed, pour into the reserved bowl and mix together.
  4. Cover and let stand until ready to use.


  1. Heat grill, once hot reduce flame to medium low.
  2. Place the skewers and grill on one side for about 6 minutes for meat and 4 minutes for the vegetable-only.
  3. 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.
  4. 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.
  5. Exact cook times will be determined by the grill and thickness of meat and vegetables; adjust cook times accordingly.
  6. Remove from grill and serve immediately with chimichurri.

Recipe Notes

Chimichurri slightly adapted from Epicurious