INGREDIENTS

150 grams. of Panela Cheese 

3 pieces of Argentinian chorizo

1 tablespoon of olive oil

18 long sticks

1 red bell pepper

1/2 cup of olive oil

2 tablespoons of white vinegar

1/2 bunch of parsley

1/2 teaspoon of oregano

2 chiles de arbol

1/2 teaspoon of cumin

1 garlic

1/2 tablespoon of black pepper

Salt to taste

PREPARATION

FOR THE CHIMICHURRI

1. Finely chop the chile de arbol, the garlic and the red bell pepper. Put everything in a bowl and add oregano, freshly ground black pepper and cumin.

2. Add the white vinegar along with the olive oil and mix. Finally, add the finely chopped parsley. Mix and season to taste. Let it stand for at least 30 minutes.

FOR THE PINCHOS

3. Roast the whole chorizo in a frying pan or on a grill, until it is well browned.

4. Cut the chorizo into 2 cm wide slices. Set aside.

5. Cut the Panela cheese into 3 cm cubes.

6. Using a stick, prick a slice of chorizo, then a cube of Panela Cheese, until the skewer is complete. Once assembled, pass through the frying pan to heat and brown the Panela Cheese a little.

7. Serve the skewers on a platter and cover with the chimichurri.

Tip: The longer the chimichurri stands, the more intense its taste, which means it can be prepared in advance.