Argentinian Porcupine Kebab, Chimichurri

There are a few things better than meat on a stick, and porcupine on a stick is a true treat! With kebabs originating in the Middle East, chimichurri coming from South America and our porcupine coming from the woods of Canada this really is a worldly dish.


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


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.


• Serve kebabs with chimmichurri poured over or for dipping.

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