Broiled lamb skewers with chimichurri (Pinchos asados con chimichurri) from Latinísimo: Home Recipes from the Twenty-One Countries of Latin America (page 435) by Sandra A. Gutierrez

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Classic chimichurri (Chimichurri al cuchillo) recipe on p. 13. Marinate lamb for at least 2 hours and up to overnight.

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