Grilled Vegan Chimichurri Skewers

Healthy, Quick & Easy
Beginner

Fire up the grill and get ready for a flavour-packed plant-based feast! These vibrant Chimichurri Skewers are the perfect high-protein, low-carb meal that proves plant-based eating never has to be boring. Made with Fry's Original Pieces (our deliciously meaty, gluten-free option that's high in protein, low in carbs, and packed with fibre) these skewers are marinated in a bold, herby flavours like fresh basil, parsley, garlic, and chilli. Perfect for BBQ days, weeknight dinners, or anyone looking for a nutritious, flavourful plant-based dish, these skewers are a winner.

Serves: —

Prep Time: —

Cooking Time: —

Ingredients

2 boxes Fry’s Original Pieces

Chimichurri Marinade

½ cup fresh basil
½ cup fresh parsley, chopped
1 tsp dried oregano
2 garlic cloves, peeled
2 red chillies, deseeded
1 tsp fresh lemon juice
1 tsp red wine vinegar
½ cup olive oil
1 tsp sea salt
¼ tsp freshly ground pepper

Crispy Squashed Potato Salad

1 bag baby potatoes, cooked and cooled
2 Tbsp olive oil
2 tsp garlic powder
½ cup vegan yoghurt
½ cup vegan mayonnaise
¼ cup water
½ cup chopped tender herbs, such as chives and parsley
Salt & pepper, to taste

Method

Preheat the oven to 220°C.
Place the boiled or steamed baby potatoes onto a baking tray and press down on each potato with the palm of your hand, flattening and squashing them to create the most crunchy roasting surface area.
Drizzle the potatoes with olive oil and sprinkle with garlic powder. Place in the hot oven and roast for 10–12 minutes, turning halfway.
While the potatoes are roasting, prepare the skewers. Place all the chimichurri marinade ingredients into a blender and blitz together.
Skewer the defrosted Fry’s Original Pieces. Add a few vegetable skewers too, such as tomatoes and peppers, for extra colour and variety.
Pour or brush the chimichurri marinade over the kebabs and set aside in an airtight container. This can be done the night before for ultimate flavour absorption.
Remove the potatoes from the oven and set aside to cool.
Grill the skewers until golden and charred on each side.
Mix the vegan mayonnaise, vegan yoghurt and water together.
Drizzle the dressing over the crunchy potatoes, sprinkle with the fresh herbs and season with salt and pepper. Mix well.
Serve the chimichurri skewers with the crispy squashed potato salad and enjoy.