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To make tasty chimichurri chicken kabobs, you need the following main items: - 1 lb chicken breast, cut into 1-inch cubes - 1 bell pepper (any color), cut into 1-inch pieces - 1 red onion, cut into wedges - 1 zucchini, sliced into thick rounds - 2 tablespoons olive oil - Salt and pepper to taste These ingredients create a colorful and flavorful mix. The chicken provides protein, while the veggies add crunch and color. Chimichurri sauce is what makes these kabobs shine. Here’s what you need: - 1 cup fresh parsley, chopped - 1/2 cup fresh cilantro, chopped - 2 garlic cloves, minced - 1/4 teaspoon red pepper flakes (adjust to taste) - 1/4 cup red wine vinegar - 1/3 cup olive oil - Salt and pepper to taste This sauce packs a punch. It’s fresh, zesty, and full of flavor. The garlic and herbs blend well with the chicken. You can add some extra flavors if you want. Here are some ideas: - Lemon zest for brightness - Smoked paprika for a hint of smokiness - Cumin for an earthy taste These seasonings help customize the flavor. Experiment to find what you love best! {{ingredient_image_1}} To make the chimichurri sauce, start with a bowl. Add 1 cup of chopped parsley and 1/2 cup of chopped cilantro. Next, mince 2 garlic cloves and toss them in. If you like heat, add 1/4 teaspoon of red pepper flakes. Pour in 1/4 cup of red wine vinegar and 1/3 cup of olive oil. Finally, sprinkle in salt and pepper to taste. Mix everything well and let it sit. This allows the flavors to blend for a bright, zesty sauce. Now, take 1 pound of chicken breast and cut it into 1-inch cubes. Place the chicken in a bowl. Add 2 tablespoons of your chimichurri sauce, along with 2 tablespoons of olive oil, salt, and pepper. Toss it all together to coat the chicken evenly. Cover the bowl and let it marinate for at least 30 minutes. This step helps the chicken absorb the delicious chimichurri flavors. Grab some skewers for assembly. Start by threading the marinated chicken onto the skewer. Then, add pieces of bell pepper, onion wedges, and thick slices of zucchini. Alternate the ingredients to create a colorful display. Each kabob should have a nice mix of chicken and veggies. This not only looks great but adds different flavors and textures. Preheat your grill to medium-high heat. Once hot, place the skewers on the grill. Cook the kabobs for about 10 to 12 minutes. Turn the skewers occasionally to get those beautiful grill marks. You want the chicken to be cooked through and juicy. When done, remove the kabobs and brush them with more chimichurri sauce. This extra layer gives a fresh flavor boost that will impress everyone at your table. Marinating chicken is key for great flavor. I use chimichurri sauce to give it depth. Start by cutting chicken into 1-inch cubes. Place the chicken in a bowl. Add two tablespoons of chimichurri sauce, olive oil, salt, and pepper. Mix well and coat each piece. Let it marinate for at least 30 minutes. You can marinate for up to 2 hours for stronger flavor. Skewering your ingredients correctly makes a big difference. First, choose sturdy skewers. Wooden skewers need soaking in water for 30 minutes. This prevents them from burning on the grill. Alternate chicken cubes with bell pepper, onion, and zucchini. This not only looks great but also helps flavors blend. Make sure to leave space between the pieces. This allows heat to circulate and cook evenly. Getting those perfect grill marks is easy with a few tips. Preheat your grill to medium-high heat. Place the skewers on the grill at a 45-degree angle. Leave them alone for 3-4 minutes. Don’t move them too soon; this helps form nice marks. After flipping, cook for another 3-4 minutes. The chicken should be fully cooked and have a nice char. Pro Tips Marination Time: Allow the chicken to marinate for at least 30 minutes, but for even deeper flavor, try marinating it for a few hours or overnight in the refrigerator. Grill Temperature: Preheat your grill properly to ensure even cooking. A medium-high heat will give you those beautiful grill marks while keeping the chicken juicy. Vegetable Variations: Feel free to mix and match vegetables depending on seasonality. Cherry tomatoes, mushrooms, or even pineapple can add a delightful twist to your kabobs. Chimichurri Freshness: For the best flavor, use freshly chopped herbs in your chimichurri sauce. You can also add a squeeze of lemon juice for an extra zesty kick! {{image_2}} You can easily make a vegetarian version of chimichurri kabobs using tofu. Start with firm tofu. Cut it into 1-inch cubes, just like you would for chicken. Press the tofu for 30 minutes to remove excess water. This helps it absorb flavor better. Marinate the tofu in the chimichurri sauce, just like the chicken. Then skewer with veggies and grill. You’ll enjoy a tasty, plant-based dish! Feel free to add more veggies to your kabobs. Mushrooms, cherry tomatoes, or even eggplant work well. Cut them into similar sizes for even cooking. You can also use different colors of bell peppers for a vibrant look. These additions not only enhance flavor but also boost nutrition. They pair perfectly with the chimichurri sauce for a fresh taste. If you want to switch up your protein, chicken is not the only option. Shrimp, beef, and even salmon can work great. For shrimp, use large ones and marinate them like the chicken. For beef or salmon, adjust the cooking time as they cook faster. Each protein brings its own flavor, but they all pair well with chimichurri sauce. Experiment and find your favorite! To store leftover kabobs, let them cool down first. Place the kabobs in an airtight container. This keeps them fresh for up to three days. You can also wrap them tightly in plastic wrap. This method helps prevent drying out. To reheat kabobs, use your oven or microwave. For the oven, preheat it to 350°F. Place the kabobs on a baking sheet and cover them with foil. Heat for about 10-15 minutes until warm. If using a microwave, heat them in 30-second intervals. This way, they stay juicy and delicious. You can freeze kabobs for later. Wrap each kabob tightly in plastic wrap. Then, place them in a freezer bag. Be sure to remove as much air as possible. They will last up to three months in the freezer. When you’re ready to eat them, thaw in the fridge overnight before reheating. Yes, you can use frozen chicken for kabobs. However, it is best to thaw the chicken first. This helps it cook evenly on the grill. Thaw the chicken in the fridge overnight for safe results. If you use frozen chicken, it can take longer to cook. Always check that it reaches 165°F in the center. Chimichurri chicken kabobs pair well with many sides. Here are some great options: - Rice: Fluffy white rice or cilantro lime rice adds flavor. - Salad: A fresh green salad with cucumbers and tomatoes is refreshing. - Grilled Vegetables: Extra grilled veggies like asparagus or corn complement the kabobs. - Pita Bread: Warm pita bread is perfect for dipping in chimichurri sauce. You can marinate the chicken for at least 30 minutes. For more flavor, try marinating it for 2 to 4 hours. Avoid marinating for over 24 hours. The acid in the sauce can break down the chicken and make it mushy. Yes, chimichurri sauce is gluten-free. The main ingredients are herbs, garlic, vinegar, and olive oil. None of these contain gluten. Always check labels if you use store-bought sauces to ensure they remain gluten-free. Chimichurri chicken kabobs are simple and tasty. We covered the main ingredients, like chicken and herbs. Next, we made a flavorful chimichurri sauce. We talked about marinating and grilling tips for perfect kabobs. You can even try vegetarian options like tofu. Remember, proper storage keeps leftovers fresh. Enjoying this dish is easy and fun. Now, gather your ingredients and start making delicious chimichurri kabobs today!

Chimichurri Chicken Kabobs

Grilled chicken kabobs marinated in a vibrant chimichurri sauce, served with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Main Course
Cuisine Argentinian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 each bell pepper (any color), cut into 1-inch pieces
  • 1 each red onion, cut into wedges
  • 1 each zucchini, sliced into thick rounds
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil
  • to taste salt and pepper

Instructions
 

  • Prepare the Chimichurri Sauce: In a bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Add red wine vinegar and olive oil. Season with salt and pepper. Mix well and let it sit while you prepare the kabobs.
  • Marinate the Chicken: In a separate bowl, toss the chicken cubes with 2 tablespoons of chimichurri sauce, olive oil, salt, and pepper. Allow it to marinate for at least 30 minutes for optimal flavor.
  • Skewer the Ingredients: Thread the marinated chicken, bell pepper pieces, onion wedges, and zucchini slices onto skewers, alternating the ingredients for a colorful presentation.
  • Grill the Kabobs: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
  • Serve: Remove the kabobs from the grill and brush them with additional chimichurri sauce for a fresh flavor boost.

Notes

Serve the kabobs on a platter with a small bowl of chimichurri sauce on the side for dipping. Garnish with extra fresh herbs for a vibrant look!
Keyword chicken, chimichurri, grill, kabobs