1 Take the meat out of the fridge half an hour before cooking. If you are using wooden or bamboo skewers, put them in cold water to soak.
2 In a frying pan, bring about 5mm of water to the boil. Turn down the heat once it starts boiling, add the red chillies and boil for 5 minutes.
3 Remove the chillies from the water and pat dry. Cut the flesh from the skin.
4 Heat a splash of olive oil in a frying pan. Turn down the heat and fry off the tomato purée for 1 minute, stirring continuously.
5 Put the salt, black pepper and garlic cloves in a mortar. Bash until you have a thick paste. Add the red chilli, the herbs and the anchovies and work into the paste. Add the tomato purée and the red wine vinegar.
6 Thread the meat onto skewers and season with salt.
7 Cook the meat on a hot grill for about 3 minutes in total, turning frequently, or until cooked to your liking.
8 Serve the meat with the anchovies chimichurri sauce.
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