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Chimichurri Chicken Kebabs
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Ingredients
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Step by step
Method
5 steps
- 1
If using wooden skewers, soak them in water for at least 20 minutes. Finely chop the parsley and cilantro, mince the garlic, and stir them with olive oil, vinegar, oregano, cumin, red pepper, and salt.
- 2
Cut the chicken into 1-inch cubes and toss it with 2 tablespoons of the chimichurri. Cut the bell pepper, zucchini, onion, and mushrooms into pieces close to the chicken size. Toss the vegetables with oil, salt, and pepper.
- 3
Heat the broiler and set an oven rack about 5 inches from it. Thread chicken and vegetables onto the skewers, leaving a little space between pieces so the heat can reach the sides.
- 4
Arrange the skewers on a rack over a sheet pan. Broil 8–10 minutes, watching closely, until the tops have brown spots. Turn the skewers and broil 4–5 minutes more, until the chicken reaches 165°F.
- 5
Serve the kebabs over rice with the reserved chimichurri spooned over the top. Let them sit 2–3 minutes first so the juices settle.