Place the parsley, oregano, garlic, salt, red pepper flakes, and red wine vinegar into the bowl of a small food processor and pulse a few times. Then, with the food processor running, add the olive oil through the top in a steady stream until the chimichurri reaches the consistency you'd like. Taste and season as necessary - there are no rules to chimichurri so feel free to play around with it to make it more herby, spicier, or tangier as you feel fit!
FOR THE KEBABS (AT CAMP)
Fire up your grill or get your campfire going. You’ll be cooking the kebabs over medium-high to high heat.
Build your skewers by threading the chorizo and tomatoes on their own skewers, and the bell pepper and onion together onto a skewer. Brush the skewers with a touch of olive oil and season with salt.
Once the grill has reached a medium-high heat, place all the skewers on the grate. Grill, turning often, until the chorizo has cooked through (about 10 minutes), the onions and bell peppers are cooked through (about 10 minutes), and the tomatoes are soft and beginning to blister (about 4 minutes). Brush cut sides of the baguette slices with olive oil and place over the fire until toasted and grill marks form (about 5 minutes).
Remove skewers from the grill and serve with the chimichurri sauce.
Small food processor (if preparing the chimichurri at home) Small container to store chimichurri Sharp knife + cutting board Skewers (metal or wood - soak wood skewers 30 minutes before cooking) Tongs Plates + utensils for serving
You can use a number of chorizo-style sausages for this recipe, depending on what is available locally. The one type to avoid is Mexican chorizo because it is crumbly and won't hold up to being sliced and grilled.
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/grilled-chorizo-kebabs/