Grilled Seitan skewers marinated in Chimichurri

[Guest guest]

Make a batch of gluten/seitan. The recipe in the files looks good.

I made mine with a whole package of Vital Gluten flour, added some

seasonings (Tony Shacharade and tomb rub, and a little yeast based

chicken like broth powder) to the flour, then water, kneaded it into

several balls and stewed it for about an hour in a broth made with

water, a little Soy sauce, ginger, garlic, bay leaves and some of

that nice yeast based chicken like broth powder. After it cooled

down I froze most of it (seitan freezes very well) and the smaller

pieces I simply skewered in a bamboo skewer and marinated it in this

sauce:

 

Chimichurri

 

2-3 garlic cloves, minced

1 cup chopped/minced fresh parsley

1/2 cup olive oil

4 tablespoons fresh lemon juice

2 minced scallions

4 tbsp minced fresh basil,

2 tbsp minced fresh marjoram

4 fresh sage leaves, minced

1 minced fresh jalapeno

Salt and pepper to taste

 

Pound minced garlic, and gradually add herbs, lemon juice, and olive

oil in a large stone mortar. Pound it into a thick sauce. Taste

and adjust seasonings. You might want to adjust the amount of herbs

and olive oil to your taste. Let is sit a couple of hours.

 

If you do not have a stone mortar you might want to use a food

processor? Just make sure you do not over mix, it is nice to leave

the sauce with some texture.

 

This is how I made it, which is not the exact traditional

Chimichurri....but i had to use the herbs in our hills and

garden.....and it is good.

 

.........so after marinating for a couple of hours (or more) we

grilled the seitan brochettes and added a little more chimichurri on

the skewers. It was really yummy.