Oh man, we whipped these up the other night and they were delicious! Serve these puppies alongside a simple salad and dinner is done.
Traditional Chimichurri is made with cilantro, but I use parsley instead because I can’t stand the taste of cilantro.
I recommend making the Chimichurri sauce the night before, cut up the chicken and let it marinate overnight. Then all you have to do the next day is slice and season your veggies and prepare the kabobs! So simple, so healthy, and so delicious.
Serves: about 6 fully-loaded kabobs
1 cup parsley
1/4 small red onion, roughly chopped
6 garlic cloves
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/2 cup olive oil plus 1 tablespoon
1/4 red wine vinegar
3 large chicken breasts (about 2.5 pounds), cubed into 1 inch pieces
2 zucchini, sliced
1 yellow squash, sliced
About 6 kabob skewers*
- In a food processor, combine parsley, red onion, garlic, salt, oregano, and red pepper flakes. Pulse until finely chopped.
- Pour ingredients into medium size bowl along with olive oil and red wine vinegar. Whisk everything together until combined.
- Add chicken to bowl and toss so that each piece is coated int he chimichurri sauce. Cover and let marinate in the fridge from 30 minutes to 24 hours.
- Bring the chicken to room temperature. Toss the zucchini and squash with 1 more tablespoon olive oil, salt and pepper.
- Thread the chicken and vegetables onto the skewers alternately. Discard remaining marinade in the bowl.
- Over medium heat, grill the kabobs about 12-15 minutes, turning frequently, until done.