Kebabs with Chimichurri

Yields: 6 Servings

From The Hodo Kitchen

Photo & Styling by Bittersweet Blog

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Ingredients

Skewers

• 2 (10oz) packages Hodo Extra Firm Tofu, cut into cubes Locate Product

• Extra virgin olive oil

• Salt & pepper to taste

• Bamboo skewers

Chimichurri

• 1 clove garlic, finely chopped

• 1 cup mint, chopped

• 1 cup flat-leaf parsley, chopped

• 1/2 tsp lemon zest

• 1 tbsp lemon juice

• 1/4 cup Extra virgin olive oil

• 1 tbsp capers

Instructions

1. In a food processor, pulse chimichurri ingredients until a chunky pesto forms. Transfer to a serving bowl.

2. Pat dry tofu cubes, then toss with olive oil and season with salt and pepper. Skewer cubes. Heat a grill on medium, oil grill racks, and grill skewers until grillmarks form, about 5 mins on each side. Serve with chimichurri sauce.