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brochette
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Ancho1 kg
- Small red onion2 unit(s)
- Paris mushroom400 g
- Chimichurri200 g
- Olive oil100 ml
- Salt to taste
- Black pepper to taste
- Sprout or parsley1 unit(s)
- Cut the ancho into cubes 2 fingers wide
- The mushrooms in half and the onions in 4 parts forming a square too
- Season with salt, olive oil and black pepper
- Add to the skewers in order: mushroom, onion and meat
- Heat a non-stick frying pan or griddle very well.
- Meanwhile, mix the Chimichurri with olive oil, salt and pepper to make a sauce.
- Place the skewers to grill over a very high heat to seal well and the meat is juicy inside.
- Remove the skewers, put the sauce in the verrines that will serve and the skewers on top
- Finish with sprouts or a leaf of curly parsley to make it look pretty :)
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