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Chorizo And Chimichurri SandwichesCooking With Rania

Cooking with Rania: Chorizo Sandwich

Cooking with Rania: Chorizo Sandwich 04:05

PITTSBURGH (KDKA) -- Start off the new year with this new recipe from Rania Harris!

Chorizo and Chimichurri Sandwiches

(Photo Credit: KDKA)

Ingreidents:

½ cup olive oil – divided

3 tablespoons red wine vinegar

¾ cup lightly packed cilantro

¾ cup lightly packed Italian parsley

2 cloves garlic – minced

½ teaspoon (or to taste) red pepper flakes

Sea salt and freshly ground black pepper

1 baguette – cut into 4-inch sections – split horizontally, kept hinged on one side

4 links Mexican style chorizo – split horizontally, kept hinged on one side

Sliced tomatoes for building the sandwiches

Mayonnaise (optional)

Directions:

To make the Chimichurri:

In the bowl of a food processor fitted with the steel blade, pulse 4 tablespoons of the olive oil with the vinegar, cilantro, parsley, red pepper flakes and garlic. Try not to over process the Chimichurri as it should remain slightly chunky. Season to taste with salt and pepper. Remove the Chimichurri to a bowl and continue with the recipe.

Brush 3 tablespoons of olive oil onto the insides of the bread. Grill the bread, cut side down, just until it turns golden and set aside.

In a large skillet, heat the remaining olive oil and cook the sausages, cut side down, until browned, about 4 minutes. Flip the sausages and cook, turning and flipping as needed, until well browned on both sides and the centers reach to an internal temperature of 160 degrees. This should take about 4-6 minutes. It's very important to check the internal temperature, to insure that they are cooked through.

If desired, spread a bit of mayonnaise on the toasted baguette. Place a sausage on each piece of baguette. Stir the Chimichurri and then spoon it onto the sausages. Garnish with sliced tomatoes. Close the sandwiches and serve immediately.

Serves: 4

Chimichurri Pork

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Chimichurri Chicken Kebabs

If you want to make your own chimichurri chicken kebabs, don't forget to get an adult to help you with this recipe.

You will need

For the chimichurri marinade:

Bunch of flat leaf parsley (or dried parsley if you prefer)

1 -2 clove garlic

1 tsp dried oregano

½ tsp chilli flakes (optional)

Half a lemon

1 tbsp malt vinegar

2 - 3 tbsp oil

For the chicken:

500g chicken breast

Cherry tomatoes

2 Courgettes

Wooden skewers

To Serve:

Lettuce

Cucumber

Wholemeal pitta bread

Step 1

Before starting the recipe, put the wooden skewers into a jug of water to soak for as long as possible. This is important to make sure that they don't overheat or catch fire later on when they go in the oven.

Step 2

Peel the courgette lengthways into flat strips, and put them in a pan of boiling water for about 30 seconds to soften. Drain and set aside.

Step 3

Dice the chicken breasts into chunks that are a good size to go on a skewer.

Remember to wash your hands after handling raw meat.

Step 4

To make the marinade, chop the parsley and garlic and place in a mixing bowl. Add the oregano, chilli flakes, vinegar and oil. Squeeze in the juice of half a lemon, being careful to stop any pips from ending up in the bowl. Stir to combine.

Step 5

Pour the marinade over the chicken and place in a water tight bag in the fridge for as long as possible (at least an hour).

Step 6

Thread the chicken onto skewers, alternating with a loop of courgette and a cherry tomato.

Step 7

Place the completed skewers under a hot grill and cook for about 5 – 8 mins on each side. Serve with salad and pitta breads. Enjoy!

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