When looking at the recipes for my Cookbook Challenge, I tend to first start with dishes that I think will be the least fused over by my kids. Who both can be amazingly fussy.

There’s few dinners I can make for them that I know will go down without much complaining. Taco Tuesday is always a winner. As is Spaghetti Bolognese. Surprisingly, I often switch that out with a Lentil Bolognese and hear very little whining. But turn that into Lasagne? Nope. Sticky Sesame Chicken, Pizza, Pregnant Jool’s Pasta, are all winners. But above all, a plate of what ever I can knock up from the kitchen is their favourite. Carrot sticks, cucumber, omelette cut into ribbons, leftover ham/chicken, some cheese, crackers/wrap, grapes. They love a plate of different food to pick at!

So I knew when I picked these skewers they would work because I could add them to their plate of assorted foods dinner, ‘Plate of Bits’, Phoenix calls it.

The day before I made these I assisted at a local Thermomix Cooking class where we made the traditional green Chimichurri sauce and I was reminded of how much I love this punchy addition. While we added it to a bean dip, it works perfectly on probably all BBQ’d meat.

I BBQ’d these quickly outside, cooking the lemon and wraps along side them.

The Red Chimichurri in this dish was just as amazing on the Beef Kebabs as it looks. The addition of tomatoes to make the sauce red pairs perfectly with beef. I tweaked it a little at home substituting red onion for spring onions {thought I had red and I didn’t!}, whipping it up in my Thermomix and eating it all with sour cream instead of the hummus on store bought gluten free wraps.

Bonus of the day though: my kids ate the kebabs! Without too much of a fuss really, but each had one (no chimichurri) on their Plate of Bits and consumed every last bite. Yay!!

While I couldn’t find a link to this recipe, you can always find it in Donna’s ‘Life in Balance‘ cookbook!