Asado Mixto (Mixed Grill with Chimichurri, Peppers and Onion)

Marinade and chimichurri

• 6 cloves Garlic
• 30 g Fresh parsley
• 2 tsp Dried oregano
• 2 tsp Ground cumin
• 60 ml Red wine vinegar
• 90 ml Extra virgin olive oil
• 1 medium Lemon
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper

Mixed grill

• 600 g Beef steak
• 600 g Chicken thighs, boneless, skinless
• 400 g Pork sausage
• 2 large Red pepper
• 1 large Red onion

1. Soak the skewers in water for 20 minutes if using wooden ones. Finely chop the garlic and parsley. Zest the lemon, then cut it in half.
2. In a mixing bowl, whisk together the garlic, parsley, dried oregano, ground cumin, red wine vinegar, extra virgin olive oil, lemon zest, 2 tbsp lemon juice, fine sea salt and black pepper. Spoon about one third into a small bowl to serve as chimichurri later. Keep the remaining mixture as the marinade.
3. Cut the beef and chicken into bite-sized pieces. Add them to the marinade and turn well to coat, then cover and refrigerate while you prepare the vegetables. Slice the red pepper and red onion into chunky pieces that will sit securely on skewers, using a clean board and knife.
4. Heat a barbecue grill to high and clean and oil the grates. Thread skewers, alternating marinated beef, marinated chicken, pork sausage pieces, red pepper and red onion. Leave a little space between pieces so they cook evenly.
5. Grill the skewers, turning every 2 to 3 minutes, until the vegetables are charred at the edges and the meats are cooked through, starting to check after 10 to 14 minutes. Because the meats share contact with raw chicken, use a food thermometer to check that the thickest beef, chicken and sausage pieces all reach at least 74°C (165°F), cooking longer if needed. If the sausages are thick, move the skewers to a cooler part of the grill for a few extra minutes to finish cooking without burning.
6. Rest the skewers for 3 to 5 minutes. Serve hot with the reserved chimichurri on the side and extra lemon wedges for squeezing. If you like, spoon any resting juices over the platter before serving.

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