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Chicken Kebabs with Chimichurri Marinade


Ingredients

For the Marinade

  • 1 bunch cilantro, stems removed
  • 1 bunch parsley, stems removed
  • ½ cup olive oil
  • 6-8 cloves garlic
  • Juice from 2 lemons
  • ¼ of 1 large purple onion
  • 4 Tbsp. apple cider vinegar
  • 1 tsp. salt
  • Black pepper to taste

For the Kebabs

  • 2 lbs. boneless, skinless chicken breast, cut into 1” cubes
  • ¾ of 1 large red onion, cut into 1” pieces
  • 1 cup fresh pineapple chunks
  • 1 red bell pepper, cut into 1” pieces
  • 1 pint cherry tomatoes
  • 2 medium zucchini, cut into 1” chunks
  • 10 wooden skewers, soaked in water

Directions

  1. Place the marinade ingredients into a blender or food processor and blend until smooth.
  2. Assemble the kebabs by alternately threading veggies, pineapple, and chicken onto each skewer. 
  3. Place the skewers in a 9”x13” casserole dish, brush each one with the marinade, and pour the rest of the marinade on top. Or, place the skewers into a large plastic zipper bag and pour the marinade into the bag making sure each skewer is coated. 
  4. Allow the skewers to marinate for at least one hour.
  5. Heat grill to high heat. Place skewers on the grill and cook for five minutes per side. Kebabs can also be cooked in the oven at 350°F for 20 minutes or until veggies are soft and chicken is cooked through.

It’s All Good!

This kebab recipe is a great way to make the most of seasonal summer veggies, and it provides fruit, veggies, and lean protein all in one meal. The Chimichurri marinade is also a great source of antioxidants, vitamin C, and heart healthy unsaturated fat.

Nutrition Facts

1 kebab is 180 kcal, 7g fat, 7g carbohydrate, 2g fiber, 22g protein

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01 Jul 2017


By BRPM Staff

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