Vegan rainbow skewers with fry’s sausages and chimichurri sauce

Yields4 ServingsCategoryDifficultyBeginner
Prep Time20 minsCook Time20 minsTotal Time40 mins

For the chimichurri sauce:
 small pack of coriander, finely chopped
 small pack of flat-leaf parsley, finely chopped
 2 cloves of garlic, minced very finely
 1 small white onion, chopped finely
 1 red chilli, deseeded and finely chopped
 5 tablespoons of extra virgin olive oil
 2 tablespoons of white wine vinegar
For the skewers:
 8 cherry tomatoes
 8 pearl potatoes
 2 Fry’s Braai Sausages, diced
 1 red onion, chopped into thick slices
 1 red pepper, chopped into thick slices
 1 yellow pepper, chopped into thick slices
 1 orange pepper, chopped into thick slices
 1 courgette, chopped into thick slices
 8 button mushrooms
 olive oil
 salt
 bamboo skewers

Method

For the skewers:
1

So your bamboo skewers do not burn when you grill them, soak them in water for an hour before use.

2

Whilst your skewers are soaking, start making your chimichurri sauce by adding all the sauce ingredients into a bowl and stirring very well. You can also whizz it up in the food processor if that’s easier.

3

Then parboil your potatoes for 10 minutes. Salt the water before adding in the potatoes as they will soak some of it up. Then set them aside to dry.

4

Assemble your skewers by alternating vegetables and sausages as desired. Brush them with olive oil.
Grill them for approximately 10-15 minutes, turning occasionally.

5

Serve up with a big dollop of your chimichurri sauce.

Ingredients

For the chimichurri sauce:
 small pack of coriander, finely chopped
 small pack of flat-leaf parsley, finely chopped
 2 cloves of garlic, minced very finely
 1 small white onion, chopped finely
 1 red chilli, deseeded and finely chopped
 5 tablespoons of extra virgin olive oil
 2 tablespoons of white wine vinegar
For the skewers:
 8 cherry tomatoes
 8 pearl potatoes
 2 Fry’s Braai Sausages, diced
 1 red onion, chopped into thick slices
 1 red pepper, chopped into thick slices
 1 yellow pepper, chopped into thick slices
 1 orange pepper, chopped into thick slices
 1 courgette, chopped into thick slices
 8 button mushrooms
 olive oil
 salt
 bamboo skewers

Directions

For the skewers:
1

So your bamboo skewers do not burn when you grill them, soak them in water for an hour before use.

2

Whilst your skewers are soaking, start making your chimichurri sauce by adding all the sauce ingredients into a bowl and stirring very well. You can also whizz it up in the food processor if that’s easier.

3

Then parboil your potatoes for 10 minutes. Salt the water before adding in the potatoes as they will soak some of it up. Then set them aside to dry.

4

Assemble your skewers by alternating vegetables and sausages as desired. Brush them with olive oil.
Grill them for approximately 10-15 minutes, turning occasionally.

5

Serve up with a big dollop of your chimichurri sauce.

Vegan rainbow skewers with fry’s sausages and chimichurri sauce

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