Marinated seal skewers with chimichurri sauce

Ingredients

• 1 kg (2 lbs) seal meat (loin, steak, or other suitable cut)
• 125 ml (½ cup) fennel leaves or fresh dill
• 125 ml (½ cup) fresh Italian parsley
• 125 ml (½ cup) fresh cilantro
• 60 ml (¼ cup) fresh mint
• 5 ml (1 tsp) garlic scapes, chopped
• 15 ml (1 Tbsp) lemon juice
• 5 ml (1 tsp) rice vinegar
• 125 ml (½ cup) vegetable oil
• 60 ml (¼ cup) roasted hot or sweet peppers, chopped
• Freshly ground salt and pepper to taste

Preparation

• Cut the meat into thin slices. Salt the meat and set aside in refrigerator.
• Pre-heat the BBQ grill on medium-high to 230°C (450°F).
• Wash all herbs and pat dry.
• Transfer all herbs to a food processor and finely chop with short pulses. Add garlic, salt, lemon juice and vinegar. Pulse a few more times.
• Add oil and peppers and pulse for a few seconds. Set aside.
• Thread the thin slices of seal onto small wooden or bamboo skewers while twisting the meat.
• Spoon the marinade onto the skewers and let marinate for 1 hour.
• After draining the marinade off the skewers, either grill them or cook them in a frying pan on high heat for a few minutes, or in the oven for 5 minutes at 180°C (350°F).
• Add a drizzle of herb sauce.
• Serve with a cold grilled vegetable salad.