Whisked – Chimichurri Kebabs with Thymeless Catering

We’re keen on inspiring end-of-summer cookouts while the sun is shining. Our lasted episode of WHISKED features the dynamic duo behind Thymeless Catering — Angie Kingston (C-CAP Alum) and Christina Perotte — who lead us through this quick, easy, and oh so delicious rendition of Chimichurri Steak & Mushroom Kebabs with Crispy Polenta Fries. What’s more, the recipe incorporates Thymeless’ ready-to-eat green sauce, shoppable on their site! In case you missed it, check out Chef Angie Kingston’s Alumni Spotlight and her work leading the Black Chef Movement.