Manageability – Easy and Fun. Like College.
Grillin’ skewers with chicken and steak means you need a hot veg as a side. That’s a well known fact, it’s on Wikipedia. And this is a quick and delicious way to get it – The Wooden Skillet’s Grilled Veggie Kabobs and Creamy Avocado Chimichurri.
A quick note, we did not use wooden skewers for this recipe, but the directions let you know to soak the skewers first. This is huge, and don’t skip it unless you REALLY want a burnt flavor. Beyond that, there’s no notes I’d add to this recipe at all. The veggies cook nice and tender on the grill and you get those charred-black edges you want from grilling. And I gotta say, this creamy chimichurri sauce is the tasty-tastiness. Not at all runny, with a great cilantro and parsley balance. But the feather on the cake (icing in the cap?) is the avocado, which makes this creamy and crazy good. By the end I was dipping my chicken in it, dipping my fingers in it, and dipping my lunch in it the next day. Eleven out of ten, would make again.
INGREDIENTS
Creamy Chimichurri Sauce
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 Teaspoon fresh oregano
- 1–2 Tablespoons shallot, minced
- 1 Tablespoons jalapeno, minced
- 1 Tablespoon garlic, minced
- 1 Teaspoon apple cider vinegar
- 1/2 cup high quality olive oil, whatever that means
- 1 avocado, ripe enough to be blended
- 1/2 cup Califia Unsweetened Almondmilk for you to leave in the fridge for months
- 1/4 Teaspoon kosher salt
Grilled Veggie Kabobs
- 1 container mushrooms – use whatever variety you want; leave whole unless overly large, or leave out because mushrooms are terrible
- 1 red onion – peel onion and then cut in half and half again. Break apart chunks leaving 2-3 layers together.
- 3 bell peppers – cut off ends and remove core and seeds; cut into large chunks.
- 3 ears of sweet corn – remove husks and cut each piece of corn into 3 pieces
- 2 medium zucchini – cut off ends and then since into thick slices (approximately 3/4 inch).
INSTRUCTIONS
Creamy Chimichurri Sauce
- combine ingredients in small food processor and bend until smooth (if you want a thinner consistency, simply add additional almondmilk a Tablespoon at a time).
- Set aside.
Grilled Veggie Kabobs
- If you are using wooden skewers, start soaking them in water for a minimum of 30 minutes.
- Preheat grill to 450.
- Take your skewer and start adding veggies in whatever order you wish, but it is recommended that you use stronger/thicker pieces towards the ends. If you use thinner pieces towards the ends, they get very weak as they cook and will fall off as you are flipping).
- Brush each skewer with olive oil and then sprinkle generously with salt and pepper.
- Place on direct heat (directly over flame) for 5 minutes per side or a total of approximately 10 minutes.
- Remove carefully and serve immediately with Creamy Chimichurri Sauce (brush on or use as dipping sauce).