Plant-Based Chimichurri Kabobs

recipe

Plant-Based Chimichurri Kabobs

flavor profile | savory

Bring the thrill to your grill with our Plant-Based Chimichurri Kabobs recipe! Ready in just 10 minutes, this recipe features plant-based sausage, pearled onions, a simple Chimichurri Sauce – and most importantly, our Mini Sweet Peppers.

PREP TIME

START TO FINISH

SERVINGS

What you need

Ingredients

Plant-Based Chimichurri Kabobs

8oz. Pero Family Farms Mini Sweet Peppers, cut into rings

4oz. plant-based sausage, cut into 1″ rounds

2oz. pearl onions, peeled

4 wooden skewers

Chimichurri Sauce

2 cloves of garlic, minced

2 tbsp. red wine vinegar

1 ½ tbsp. olive oil

2 tbsp. fresh parsley, chopped

2 tbsp. fresh cilantro, chopped

1 tbsp. fresh oregano, chopped

1 tbsp. sugar

¼ tsp. cumin

Salt and pepper to taste

What you need

Pero Mini Sweet Peppers

Let’s Get Started

Directions

Preheat the grill to medium-high temperature.
First, make the Chimichurri Sauce. In a medium bowl add the garlic, vinegar, sugar, herbs, cumin, salt and pepper. Mix well.
Next, add the olive oil and mix thoroughly.
From there, assemble the kabobs, alternating peppers, onions and sausage until each is full.
Brush a small amount of Chimichurri Sauce on each kabob.
Then, place the kabobs on the grill for approximately 5 minutes, turning occasionally until the sausage is cooked and the vegetables are cooked to your desired texture.
Serve the remaining Chimichurri Sauce on the side. Enjoy!