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Grilled Pineapple & Chipolata Skewers with Chimichurri Sauce




● 4 HECK Meat-Free Chipolatas, sliced into rounds

● 1 pineapple, cut into chunks

● 1 red bell pepper, cut into chunks

● 1 yellow bell pepper, cut into chunks

● 1 zucchini, sliced into rounds

● 8-10 skewers

For the Chimichurri Sauce:

● 40g fresh parsley

● 20g fresh coriander

● 10g fresh oregano

● 2 garlic cloves

● 60ml red wine vinegar

● 120ml olive oil

● 1/2 tsp salt


1. Soak those skewers in water for at least 30 minutes to stop them from burning.

2. Heat up the grill to medium-high heat.

3. Thread the HECK Meat-Free Chipolatas, pineapple, bell peppers, and zucchini onto those skewers.

4. Grill the skewers for 10-12 minutes, turnin' 'em every now and then, until the veggies are soft and the sausages are browned.

5. While those skewers are cookin', whip up the chimichurri sauce. In a food processor, mix together the parsley, coriander, oregano, garlic, red wine vinegar, olive oil, and salt. Pulse until it's all mixed together, but still a bit chunky.

6. Serve those skewers up hot with a nice dollop of that chimichurri sauce on top. Yum!

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