Chimichurri Grilled Chicken Kebabs
Chimichurri Grilled Chicken Kebabs
I’ve always loved kebabs….for some reason they are so much more fun and elightful than just grilled chicken breast!
Perhaps it’s the colors or the pretty display of smaller pieces of meat stacked together. You can add veggies so easily and create beautiful colors of marinated meats and veggies!
Shrimp, steak, chicken, pork…the possibilities are endless and the leftovers are always useful! Chop the leftovers and add to eggs or a salad or just enjoy them alone.
This time around I used my Magic Bullet to create a quick “Chimichurri Sauce” which makes a really nice fresh flavor. I also added another skewer of cherry tomatoes to the grill and served it alongside the chicken. If I had mushrooms and a red pepper I would have added them in the mix!
Some of my other favorite kebab recipes (links below):
Chimichurri Grilled Chicken Kebabs
Ingredients
- 1 lb boneless, skinless chicken breast, cubed
- 1 cup fresh parsley
- 2 tbsp olive oil
- 1/4 cup red wine vinegar
- 1/4 cup cilantro
- 2 cloves garlic
- 1/2 tsp red pepper flakes
- 1/2 tsp cumin
- 1/2 tsp sea salt
Instructions
- Excluding chicken, add all ingredients to a blender and blend using the high setting until mixture is well combined.
- To a bowl add the chicken pieces and chimichurri sauce. Let marinade 20-30 minutes. If using wooden skewers, soak in water for 30 minutes as well.
- Heat an outdoor grill to medium high heat. Add chicken kebabs and cook approximately 6 minutes per side, turning once. Once internal temperature reaches 160 F remove from grill. Allow to cool slightly and remove from kebabs and serve.
I’m confused by the wording in the beginning of the 3rd step of the prep for this recipe. I’m fairly sure it’s a simple typo. Could you please clarify?
It begins with {Heat and outdoor heat} to medium high.
Thank you for bringing it to my attention! I have just corrected it. That instruction should read “Heat an outdoor grill to medium high heat.”