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recipe

Grilled Chicken Kabobs with Cilantro Chimichurri

A home made Cilantro Chimichurri sauce adds delicious flavor to this grilled chicken kabob recipe. Simple and easy to try at your next BBQ!

Prep Time 10 mins
Cook Time 18 mins
servings 4

Ingredients

  • 1 lbs Foster Farms Simply Raised Free Range Boneless Skinless Chicken Breasts (about 5 oz each)

  • 1 lb skinless chicken, Foster Farms Air Chilled Chicken

  • 1 red bell pepper

  • 1 yellow bell pepper

  • 1 onion

  • 1 zucchini


  • Cilantro Chimichurri Sauce

  • 2 cup fresh cilantro (about 2 large handfuls)

  • 1 cup fresh parsley (1 large handful)

  • 1/2 cup red onion (about 1/2 of an onion), chopped

  • 1-2 red chili peppers, chopped

  • 1/2 cup olive oil

  • 3 tablespoons lime juice (1-2 limes)

  • 3 cloves garlic, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon red pepper flakes

Directions

  • 1. Prepare the Cilantro Chimichurri sauce. Finely chop the cilantro, parsley, red onion, and red chili peppers.

    2. Add the minced garlic, salt, red pepper flakes, lime juice and olive oil. Stir everything together.

    3. Cut the chicken into cubes and thread onto skewers.

    4. Top with some of the Chimichurri sauce and set aside to marinade about 10-15 minutes.

    5. Prepare the veggie kabobs by chopping the red bell pepper, yellow bell pepper, onion, and zucchini.

    6. Thread the veggies onto skewers.

    7. Preheat the grill to about 400°F, or medium heat.

    8. Grill chicken about 15 minutes or until chicken is 165°F. Make sure to rotate every 4-5 minutes and add more marinade after first rotation.

    9. Top with additional Cilantro Chimichurri sauce. Serve and enjoy!

    Recipe credit: A Shade of Teal

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.

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