Tomato, Scallion, and Avocado Kebobs with Spicy Chimichurri

Ingredients

Sauce:
1 large clove garlic , minced
1 1/2 cups loosely packed cilantro leaves
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
3/4 cup olive oil
2 tablespoons sherry or red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Kebobs:
8 scallions
16 cherry tomatoes
2 avocados , quartered and peeled



Description

Recipe For Tomato, Scallion, And Avocado Kebobs With Spicy Chimichurri, As Seen In The September 2007 Issue Of 'O, The Oprah Magazine.'

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