INGREDIENTS
Chimichurri Ingredients:
• 1 bunch cilantro
• ½ bunch parsley
• 1 tsp ground cumin
• 2 tsp red wine vinegar
• ½ tsp white sugar
• ½ tsp salt
• 3 cloves garlic
• ½ white onion, roughly chopped
• ½ C canola oil
• 1 fresh jalapeno, seeds removed
Kebab Ingredients:
• ½ C Chimichuri
• 3 Lbs porcupine, cut into large cubes
INSTRUCTIONS
Chimichurri Instructions:
• Blend all ingredients in blender until smooth.
• Store in fridge for up to a week.
Kebab Instructions:
• Marinate cubed porcupine in chimmiccuri in the fridge overnight.
• Skewer on metal or soaked wooden skewers.
• BBQ over a medium heat until meat is cooked through – unlike some game porcupine must be fully cooked.
Assembly:
• Serve kebabs with chimmichurri poured over or for dipping.
