Chimichurri is the perfect sauce for anyone who enjoys cooking over an open flame. The combination of fresh herbs, garlic, red chili, olive oil, and refreshing acidity pairs excellently with grilled meat, chicken, fish, and vegetables. The sauce does not need to be heated, so it can be prepared in just a few minutes.
In this recipe, we combine classic parsley with fresh cilantro. This gives the chimichurri an extra fresh and distinctive flavor that pairs particularly well with dishes cooked on the kamado.
Chimichurri for the BBQ
- Preparation: 15 minutes
- Resting time: at least 30 minutes
- Quantity: one generous bowl, suitable for approximately 4 to 6 people
- Difficulty: easy
Ingredients
- 25 grams fresh flat-leaf parsley
- 15 grams fresh cilantro
- 2 garlic cloves
- 1 red chili pepper
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 100 ml extra virgin olive oil
- ½ teaspoon coarse sea salt
- Freshly ground black pepper to taste
Extra spicy? Leave the chili pepper's seeds and membranes intact or add a pinch of chili flakes. For a milder chimichurri, remove the seeds and membranes completely.
Making chimichurri
- Finely chop the herbs. Wash the parsley and cilantro and pat them thoroughly dry. Then finely chop the herbs with a sharp knife.
- Prepare the flavorings. Finely chop the garlic and red chili pepper. If desired, remove the seeds and membranes from the pepper first.
- Mix the base. Place the parsley, cilantro, garlic, chili pepper, and oregano in a bowl. Add the red wine vinegar, sea salt, and some black pepper.
- Add the olive oil. Pour in the olive oil and stir everything well. The sauce may remain loose and oily; chimichurri should not be a smooth or creamy sauce.
- Let the flavors combine. Let the chimichurri rest at room temperature for at least 30 minutes before serving.
Why you should chop your chimichurri by hand
Preferably use a sharp knife instead of a blender or food processor. Finely chopping the herbs preserves the sauce's characteristic coarse texture. A blender quickly makes the herbs too fine and can cause the olive oil to develop a bitter taste.
Want to speed up the preparation? Use only the pulse function and add the olive oil by hand after chopping.
What do you serve chimichurri with?
Chimichurri is best known as an accompaniment to grilled beef. For example, serve the sauce with entrecôte, flank steak, picanha, ribeye, or a thick steak that you first cook over indirect heat and then sear over direct heat.
However, its fresh and spicy flavor pairs well with many other dishes cooked on the kamado:
- Grilled chicken or chicken thighs
- Lamb chops or a rack of lamb
- Grilled shrimp and firm-fleshed fish
- Roasted bell pepper, zucchini, and eggplant
- Baked potatoes or sweet potato
- Grilled bread or crusty baguette
How to use chimichurri while barbecuing
Use chimichurri primarily as a cold sauce after the dish comes off the BBQ. Using the fresh herbs and garlic directly over high heat can cause them to burn and become bitter.
You can use a small portion to briefly marinate meat. Always set aside a separate quantity for this purpose, and do not serve marinade that has come into contact with raw meat as a sauce again.
Storing chimichurri
Place leftover chimichurri in a clean, tightly sealed jar and refrigerate it immediately. Preferably use the sauce within three days. The olive oil may become somewhat thicker in the refrigerator. Therefore, take the chimichurri out of the refrigerator about 15 minutes before serving and stir it well again.
Tip from Titan Kamado
Make the chimichurri before lighting the kamado. While the meat cooks gently, the herbs, acidity, and garlic have enough time to come together into one powerful sauce. Taste it just before serving and add a little more red wine vinegar, salt, or chili to taste.
