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Chimichurri Yakitori Skewers

Name: Chimichurri Yakitori Skewers
Total time: 25 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 300g Chicken Thigh; 1 Green Onion; 1/2 tsp Salt; 1 bunch Parsley; 1 clove Garlic; 4 tbsp Olive Oil; 1 tbsp Vinegar; 1 Dried Red Chili

Main Dish

⏱ 25 min

👥 Serves 2

Difficulty ⭐⭐

Japanese charcoal-grilled yakitori meets Argentina's herb sauce, chimichurri — a meeting across the southern hemisphere.

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📖 The Story Behind This Dish

Grilling meat over charcoal is a shared language between Japan's yakitori and Argentina's asado. Traditionally seasoned simply with salt or tare sauce, yakitori here is paired with Argentina's parsley-and-garlic chimichurri, adding a refreshing tang to the smoky char.

🌆 Where it's eaten: A dish where food cultures from opposite sides of the globe shake hands through the shared language of the charcoal grill.

🥕 Ingredients (serves 2)

Chicken Thigh 300g
Green Onion 1
Salt 1/2 tsp
Parsley 1 bunch
Garlic 1 clove
Olive Oil 4 tbsp
Vinegar 1 tbsp
Dried Red Chili 1

👩‍🍳 Instructions

Cut the chicken thigh and green onion into bite-sized pieces and thread onto skewers, alternating.
Season with salt and grill over charcoal or a grill pan.
Finely chop the parsley and garlic.
Mix with olive oil, vinegar, and dried chili to make the chimichurri sauce.
Drizzle or serve the chimichurri alongside the grilled skewers.
Add extra sauce to taste and serve.

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