Name: Grilled Turtle Skewers with Chimichurri
Cuisine: American
Ingredients: *For the Turtle:**; 2 lbs turtle meat (pre-simmered), cut into 1½-inch cubes; ¼ cup olive oil; 3 tablespoons lime juice; 4 garlic cloves, minced; 1 tablespoon cumin; 1 tablespoon smoked paprika; 1 teaspoon oregano; Salt and pepper; *For Chimichurri:**; 2 cups fresh parsley, finely chopped; ½ cup fresh cilantro, finely chopped; 6 garlic cloves, minced; 2 tablespoons fresh oregano, chopped; ½ cup olive oil; ¼ cup red wine vinegar; 2 tablespoons lime juice; 1 teaspoon red pepper flakes; Salt and black pepper to taste; *For Serving:**; Bamboo skewers, soaked; Grilled vegetables; Lime wedges

1Setup & Prepare

About This Recipe

Marinated turtle chunks grilled on skewers, served with bright chimichurri sauce—Argentine-inspired outdoor cooking.

Cultural Context

(125 words) Chimichurri, Argentina's vibrant herb sauce, transforms grilled meats into something magnificent. While traditionally served with beef, chimichurri's bright, acidic flavors complement any grilled protein—including turtle. The sauce combines parsley, garlic, oregano, vinegar, and oil into verdant condiment that cuts through rich meat while adding freshness. Grilling turtle on skewers suits the meat's firm texture while high heat creates caramelization. This dish represents successful culinary fusion—Argentine sauce meets American protein with delicious results. It's perfect for outdoor entertaining, combining visual appeal (colorful skewers) with bold flavors. Grilled turtle skewers with chimichurri showcase how global flavors can elevate regional ingredients, creating something new while honoring both traditions.

3Cooking Instructions

Combine olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper in large bowl. Add turtle cubes and turn to coat. Marinate for minimum 2 hours or overnight.
For chimichurri: combine parsley, cilantro, garlic, oregano, olive oil, vinegar, lime juice, red pepper flakes, salt, and pepper in bowl. Mix well and let sit for at least 30 minutes for flavors to meld.
Thread marinated turtle onto soaked bamboo skewers, 4-5 pieces per skewer. Don't pack too tightly.
Preheat grill to high heat. Brush grates with oil.
Grill skewers for 3-4 minutes per side, turning once or twice, until turtle is charred and heated through. The pre-cooked turtle just needs charring and warming.
Remove to serving platter and rest for 2 minutes.
Serve hot with generous spoonfuls of chimichurri sauce, grilled vegetables, and lime wedges.

4Chef's Notes & Pairings

Chef's Notes

Soaking bamboo skewers prevents burning during grilling.
Pre-cooking turtle is essential—raw turtle is too tough for quick grilling.
Chimichurri should be made at least 30 minutes ahead for flavors to meld.
Don't refrigerate chimichurri—it should be served at room temperature.
For authentic Argentine presentation, serve family-style on large platter.

Wine Pairing

Argentine Malbec or Torrontés – Bold Malbec matches grilled meat, or try aromatic Torrontés for contrast.

Nutrition Facts

(per serving) Calories: 385 | Protein: 40g | Fat: 24g | Carbohydrates: 4g | Iron: 5.2mg

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6Reviews & Ratings

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Grilled Turtle Skewers with Chimichurri