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
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!
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