Argentinian Smoked Callaloo Skewers
A flavorful and refreshing dish from Argentina, featuring smoky callaloo skewers that are perfect for a summer evening. The intense smokiness of the chimichurri sauce pairs beautifully with the tender callaloo and the char of the grill.
Ingredients
- ●1 bunch callaloo
- ●1/2 cup olive oil
- ●2 tablespoons red wine vinegar
- ●3 cloves garlic
- ●1/4 cup fresh parsley
- ● saltto taste
- ● pepperto taste
Instructions
- 1
Soak 10 wooden skewers in water for at least 30 minutes.
- 2
Trim the callaloo leaves and cut them in half or quarters, depending on their size.
- 3
In a blender or food processor, combine olive oil, red wine vinegar, garlic, and parsley. Blend until smooth.
- 4
Thread a piece of callaloo onto a skewer, followed by a small amount of the chimichurri sauce. Repeat until the skewer is full.
- 5
Repeat with the remaining ingredients and skewers.
- 6
Preheat a grill to medium-high heat. Grill the skewers for 2-3 minutes per side, or until the callaloo is tender and slightly charred.
- 7
Serve immediately, garnished with additional parsley if desired.