Chimichurri Chicken and Shrimp Skewers

1 large bunch cilantro, stems removed

4 large cloves garlic

½ small white or yellow onion

⅓ cup olive oil

⅓ cup white vinegar

Juice of 3 limes

Salt and pepper to taste

1 pound boneless skinless chicken breast, cubed

1 pound shrimp, peeled and deveined

Combine the first six ingredients in a blender. Mix until smooth. Add salt and pepper to taste. Reserve a small amount for basting. Pour the rest of the marinade over the chicken and shrimp in two separate gallon-sized bags. Close bags, making sure most of the air is out. Roll to evenly coat meat. Marinate overnight.

Soak wood skewers in water. Add meat, leaving about ¼ inch between each piece to ensure thorough cooking. Sprinkle with salt and pepper. Place onto a preheated charcoal grill, basting with the reserved sauce as needed. Shrimp will cook quickly, 2-3 minutes per side. Chicken takes about 4-5 minutes per side.

Serves four to five.

Jamie Andrade

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