My daughter brought this recipe back from her honeymoon in Argentina. It is very simple….the longest part is just marinating. (8 hours). This is not included in prep time as it is inactive prep time. Any leftovers are great on a sandwich or on a salad!
This is a marinade for the churrasco dish. In Argentina, where this style of cooking developed, “churrasco” actually refers to many types of meats prepared on the grill. It’s also popular with Nicaraguans. The churrasco cut steak is a long flat cut of skirt steak, cut from the “plate” of the cow. You might find it sold at some butcher shops as a “plate” steak. Don’t confuse it with the flank steak, a similar cut, but NOT the same! The churrasco steak is typically marinated to make it tender and full of flavour. Serve topped with Recipe #456210. I did not include marinating time. Enjoy!
Beautifully tender chicken with Albanian Salami on skewers forming a delicious combination of textures complimented with spicy and smokey flavours.
This is a recipe that is in the BBQ Bible by Steven Raichlen that he says “despite the name, this recipe comes from India, not Afghanistan. It’s the specialty of New Delhi’s famous Karim restaurant.” Note: Make sure to allow 4-6 hours to strain yogurt and 4-6 hours to marinade the chicken.
If using a grill, try to avoid cooking too quickly or burning. Posted for Zaar World Tour 2006. Cooking time includes marinating time.
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