1. Clean the zucchini under running water, trim the ends, cut in half lengthwise, and cut into thick pieces. Halve the onion, peel, and quarter it as well. Cut the Vemondo chorizo into pieces. Thread everything onto skewers as desired.
2. Rinse the herbs, shake off excess water, pluck the leaves from the stems, and chop finely. Peel the garlic and chop it as well. Peel the shallot and dice it.
3. In a tall container, briefly puree the herbs together with the garlic, shallot, olive oil, and vinegar. Season with salt, pepper, and chili.
4. Preheat the grill. Grill the skewers on the hot grill for about 8 minutes until golden brown. Serve with the chimichurri. Enjoy your meal!
Nutrition per serving
kcal: 212
Protein: 7 g · Fett/Fat: 17 g · Carbs: 10 g
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