Patagonian Lamb Skewers with Chimichurri Glaze

Ingredients

• about 450 g Lamb shoulder
• 0.5 cup Fresh parsley
• 2 tbsp Fresh oregano
• 3 cloves Garlic
• 0.25 cup Red wine vinegar
• 0.5 cup Olive oil
• 0.5 tsp Red pepper flakes
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of Lamb shoulder into 2.54 cm cubes.
2. 2In a food processor, combine the 0.5 cup Fresh parsley, 2 tbsp Fresh oregano, 3 cloves Garlic, 0.25 cup Red wine vinegar, 0.5 cup Olive oil, 0.5 tsp Red pepper flakes, 1 tsp Salt, and 0.5 tsp Black pepper. Process until everything is finely chopped, creating the chimichurri sauce.
3. 3Place the about 450 g of Lamb shoulder cubes into a bowl. Pour half of the chimichurri sauce over the lamb cubes. Mix well to coat the lamb, then let it marinate for at least 30 minutes.
4. 4Thread the marinated lamb cubes onto skewers.
5. 5Preheat your grill to medium-high heat, which is about 205°C (200°C).
6. 6Grill the lamb skewers for 8-10 minutes. Turn them occasionally so they cook evenly. The lamb is done when it reaches an internal temperature of 63°C for medium-rare, or higher if you prefer it more cooked. During the last few minutes of grilling, brush the skewers with the remaining chimichurri sauce.
7. 7Remove the skewers from the grill and serve immediately.

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