Typically chimichurri is made with fresh herbs, vinegar, and garlic. I gave it an Israeli twist by replacing vinegar with lemon juice and adding mint, za'atar, and sumac. This recipe can also be used as a marinade. 



MAKES ABOUT 2 CUPS

¼ cup fresh-squeezed lemon juice
1 teaspoon kosher salt
3 to 4 garlic cloves, thinly minced
1 shallot, finely chopped
1 Fresno chili or red jalapeño, finely chopped
½ cup fresh cilantro, minced
¼ cup fresh flat-leaf parsley, minced
3 tablespoons mint, finely chopped
¾ cup extra virgin olive oil
1 teaspoon sumac
1 teaspoon za'atar


  1. Combine lemon juice, salt, garlic, shallot, za'atar, sumac, and chili in a medium bowl and let stand for 10 minutes.
  2. Stir in cilantro, parsley, and mint.
  3. Using a fork, whisk in oil.
  4. Season with salt to taste, and serve.

TIP:

Pairs perfectly with our Za'atar Grilled Chicken Skewers recipe.


Photography by Gieves Anderson

Made it? Tell us about it–