Grilled Kebabs with Pebre Sauce
On Monday (May 27), we Americans will be celebrating Memorial Day, a federal holiday to honor those who died in military service of the country.
Memorial Day weekend is also the traditional time that ushers in “barbecue season.”
I mean, some of us barbecue all year but many of us (me!) don’t because it’s too cold before the end of May to venture outside to cook.
And so, to begin the season, I offer a recipe for Pebre Sauce. In case you haven’t heard of it, Pebre is similar to Chimichurri. It’s originally from Chile, but well known throughout South America. I included this recipe in my first kosher cookbook, Hip Kosher, and I’ve made this sauce every summer since that book was published in 2008.
Why?
Mostly because it’s so tasty. But also: you can use it for all sorts of grilled meat, poultry or chicken (in Hip Kosher I paired it with beef kebabs) and even for vegetables, grilled or otherwise. Or use it as a marinade. And you can mix in some mayonnaise or olive oil and vinegar to use as a salad dressing (particularly delicious for potato salad).
PEBRE SAUCE
1 cup packed fresh flat-leaf parsley leaves
1/4 cup fresh cilantro leaves
2 large garlic cloves, quartered
1 tablespoon fresh oregano leaves
2 tablespoons lemon juice
1 small habanero or serrano pepper, deseeded and chopped
1/2 cup olive oil
Process the parsley, cilantro, garlic, oregano, lemon juice and pepper in a food processor until they are finely chopped. With the machine still on, gradually pour in the olive oil.
Makes about 1/2 cup