These two sauces, chimichurri and chermoula, are ideal for preparing ahead and add delicious flavor to any barbecued game dish. Chimichurri, a South American classic, is a fresh, spicy sauce often served at Argentinian asados. Chermoula, with its Moroccan roots, offers a deeper, savory flavor that pairs perfectly with both meat and vegetables. Both sauces bring a global twist to your summer BBQ and make every dish extra special.
Number of persons: 6
Preparation time: 15 minutes
Ingredients Chimi-churri:
- 1 shallot or red onion
- 4 cloves of garlic
- 1 chili pepper
- half a bunch of fresh oregano
- half a bunch of fresh parsley
- tablespoon fresh thyme
- 10 chives
Ingredients Chermoula:
- Half a bunch of fresh parsley
- Half a bunch of fresh coriander
- 3 garlic cloves
- 1 teaspoon cumin seeds, finely ground
- 1 teaspoon smoked paprika powder
- half teaspoon chili powder or cayenne powder
- juice of half a lemon
Preparation Chimi-churri:
-
For the Chimi-churri, chop all the ingredients very finely and mix in a bowl
- Add olive oil until it is just covered
- Season with a generous pinch of salt and pepper
Preparation Chermoula:
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Cut all ingredients into small pieces
- Chop everything finely with a food processor/hand blender or grind everything in a mortar
- Add plenty of olive oil until it gets a nice sauce structure
Tip: You can make both sauces one or two days in advance, which is easy but also enhances the flavour.
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