Grilled Chicken Skewers with Chimichurri Rojo & Baked Potatoes

Argentine barbecue culture meets Australian wine – the perfect evening at the campsite

Australian wine and an Argentine barbecue—a combination that’s hard to beat on a balmy summer evening at the campground. These grilled corn-fed chicken skewers with Chimichurri Rojo and golden Papas al Horno are the perfect camping meal: easy to prepare, cooked right on the gas or charcoal grill, and a delight to eat with your hands. The corn-fed chicken brings a natural juiciness and slightly nutty note, which gains a robust depth from the spicy, herb-infused Chimichurri Rojo—made with red bell peppers, oregano, chili, and garlic. The potatoes, cooked in foil with rosemary and thyme, round out the dish with a rustic, satisfying touch. Pair it with an Australian Shiraz from the cool Pyrenees in Western Victoria, whose dark fruit and peppery spice complement the smokiness of the grill—a camping evening you won’t soon forget.

Ideal wine pairing: Blue Pyrenees Shiraz (Western Victoria, Australia)

This Australian Shiraz from the cool Pyrenees region of Western Victoria displays a bright, deep purple-black color. The nose is impressive and immediate: ripe blackberry and blood plum combine with delicate violet notes and a savory undertone of black olive and freshly ground black pepper—an aromatic composition that seems to evoke the scent of a barbecue. On the palate, the wine is soft and inviting, with juicy fruit and silky, velvety tannins that are completely smooth. A subtle hint of toasted spice from 12 months of aging in carefully selected French and American oak barrels lends an elegant depth to the long, lingering savory finish. The red chimichurri, with its notes of bell pepper and herbs, picks up on the wine’s peppery spice and weaves them into a harmonious whole that enhances each other without overpowering. With 13.5% alcohol, it remains fresh and easy to drink—and can be served at room temperature straight from the camping cooler when the first skewer comes off the grill.

The recipe:

Grilled Chicken Skewers with Chimichurri Rojo & Baked Potatoes

Argentine barbecue culture meets Australian winemaking – juicy corn-fed chicken skewers with spicy chimichurri rojo, crispy baked potatoes, and an Australian wine bursting with blackberry, pepper, and velvety tannins. Perfect for eating with your hands at the campsite.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course BBQ / Grill

Cuisine Argentine, Latin American

Servings 2 people

Calories 620 kcal

Equipment

• Grillspieße (Holz oder Metall)
• 1 Camping-Gasgrill oder Holzkohlengrill
• 1 Große Schüssel für die Marinaden
• 1 Kleines Glas oder Schüssel für den Chimichurri
• 1 Messer und Schneidebrett
• Alufolie für die Kartoffel

Ingredients

  

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FOR THE CHICKEN SKEWERS:

• 400 g Corn-fed chicken breast cut into bite-sized cubes
• 2 Tablespoon of olive oil
• 1 tsp smoked paprika
• 1 teaspoon of cumin
• 1 garlic clove finely chopped
• Salt and black pepper

FOR THE CHIMICHURRI ROJO:

• 1 red bell pepper finely chopped
• 3 tablespoon of fresh parsley chopped
• 1 tbsp fresh oregano chopped (or 1 tsp dried)
• 2 garlic cloves finely chopped
• 1 small red chili pepper finely chopped
• 4 Tablespoon of olive oil
• 2 tablespoon red wine vinegar
• Salt and pepper

FOR THE BAKED DOUGHNUTS:

• 4 medium-sized potatoes cut into thick slices
• 2 Tablespoon of olive oil
• 1 tsp fresh rosemary chopped
• 1 tsp thyme
• Salt and pepper

Instructions

 

PREPARATION:

• Mix the chicken cubes with olive oil, paprika, cumin, garlic, salt, and pepper.
• Let it marinate for at least 30 minutes—preferably in a cooler at the campground.
• Combine all the chimichurri ingredients in a jar or small bowl and let them sit so the flavors can blend.
• Mix the potato slices with olive oil, rosemary, thyme, salt, and pepper, then wrap them tightly in aluminum foil in individual portions.

COOKING STEPS:

• Place the foil-wrapped potatoes on the grill and cook for about 20 minutes, turning them once.
• Thread the marinated chicken cubes onto skewers and grill over medium-high heat for about 10–12 minutes.
• Turn the skewers regularly until the chicken is cooked through and lightly browned and crispy around the edges.
• Remove the Shiraz from the cooler and let it come to room temperature 10 minutes before serving.

SERVE:

• Arrange the chicken skewers on a wooden board or directly on the camping table.
• Spoon a generous amount of Chimichurri Rojo over the skewers or serve it on the side in a small glass.
• Unwrap the potatoes from the aluminum foil and place them right next to the skewers.
• Pour the Shiraz into a bulbous red wine glass and enjoy the evening.

SIDE DISHES:

• Fresh white bread or flatbread
• Grilled corn (optional)
• Simple green salad with lime dressing

Nutrition

Calories: 620kcalCarbohydrates: 42gProtein: 38gFat: 28g

Keyword BBQ Recipe, Camping Recipe, Chimichurri Rojo, Grilled Chicken Skewers, Papas al Horno, Wine from Australia

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