Chimichurri Chicken Kebabs
Ingredients
Chimichurri Sauce
-
1
cup
Italian parsley, packed
-
½
cup
cilantro, packed
-
½
cup
olive oil
-
¼
cup
red wine vinegar
-
3
cloves
garlic
-
1
tsp
dried oregano
-
½
tsp
cumin
-
¼
tsp
crushed red pepper
-
½
tsp
salt
Kebabs
-
1
lb
boneless, skinless chicken breast
-
1
each
bell pepper
-
1
each
zucchini
-
1
each
red onion
-
8
oz
button mushrooms
-
2
Tbsp
olive oil
-
1
pinch
salt and pepper
Optional for serving
Instructions
- Soak wooden skewers in water to prevent burning.
- Prepare the chimichurri by finely chopping parsley and cilantro, and mincing garlic.
- Combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, cumin, crushed red pepper, and salt in a bowl.
- Cut chicken into 1-inch cubes and marinate with some chimichurri.
- Dice bell pepper, zucchini, mushrooms, and red onion into 1-1.5 inch pieces, then coat with olive oil, salt, and pepper.
- Preheat the broiler and adjust the oven rack to about 5 inches from the heat.
- Assemble the kebabs by alternating chicken and vegetable pieces on skewers.
- Broil kebabs for about 8-10 minutes, then flip and broil for an additional 4-5 minutes until browned.
- Serve kebabs over rice with remaining chimichurri drizzled on top.
Nutrition Facts (estimated)
Servings
4
Calories
658
Total fat
37.7g
Total carbohydrates
47.55g
Total protein
32.65g
Sodium
909mg
Cholesterol
0mg
You might also like