Baked Chimichurri Chicken Kebabs: Skewers of juicy chicken, peppers, onions and mushrooms slathered in a tangy, herby Argentinian sauce. This fresh and flavorful recipe will surely be one of your dinner regulars!
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For some reason my last kebab post did really well, so I decided to go for another one. There were a couple of ideas I had in mind, but I kinda really wanted to make some Chimmichuri, so I just combined both those recipes in here.
So I know the popular way to go is Chimmichuri and Steak, but chicken was all I had on hand, so let’s just go with it.
Using chicken breast for these kebabs also makes them quite a bit healthy coz it cuts down on the saturated animal fat that’s in your typical steak. So the only real “fat” in these skewers comes from the oil in the chimichurri sauce – go for a good quality there and you’re golden!
Who doesn’t love a healthier version when possible right?
Ingredients for the Low Fat Chimichurri Marinade Sauce
- Cilantro – The fresher the better!
- Parsley – Fresh again!
- Olive Oil – Try to go extra virgin. I even used Avocado Oil, and it was beautiful!
- White/Red Wine Vinegar – For the acidic taste
- Lemon Juice – Fresh or store bought, either is good as long as you get that tanginess
- Minced Garlic – Again, fresh or store bought. If you use fresh, it’s about 3-4 average cloves
- Dried Oregano – This is the one you get in the “spices” aisle at the grocery store
- Cumin Powder – A classic in a lot of Latin American foods
- Crushed Red Chili Pepper Flakes – For a little bit of spiciness. It isn’t too over powering though
- A bit of Salt
Ingredients for the Chicken and Vegetable Skewers
- Chicken – I used chicken breast to make these healthy chimichurri kebabs, but you can use chicken thighs as well if you want them extra juicy.
- Green and Yellow Bell Peppers
- Onion – White, Yellow, Red, have your pick!
- Mushrooms
- Tiny bit of Olive Oil or Cooking Spray
Zucchini would also be a option here.
How to make these Chimichurri Marinated Chicken and Vegetable Skewers
If you plan to use wooden skewers, be sure to soak them in water for about 30 minutes first so they don’t burn when you bake (or even grill) them.
- Dice the chicken into bite-sized pieces about 1½” cubes and toss them in a bowl with about 2 tablespoons of the Chimichurri.
- Chop and slice the vegetables – bell peppers, onion and mushrooms – and toss them in a bit of oil/spray with cooking spray.
- Thread the pieces of meat along with the chopped bell peppers, onions and mushrooms on skewers. You should have about 5-6 pieces on each.
How to Bake Chicken Breast Kebabs
To bake these chimichurri kebabs in the oven, place the skewers on a baking sheet and let them cook at 350°F for 23 minutes, flipping halfway.
If you have a grilling rack, place the rack on a baking sheet and put the skewers on the rack, and then bake them.
How to cook Grilled Chimichurri Chicken Skewers?
Heat a grill pan over medium high and cook the kabobs for about 15 minutes, flipping them half way.
Since the kabobs are marinated with oil in the chimichurri sauce, you don’t need to oil the pan before grilling the skewers.
What to serve with these Chicken Kabobs
Of course you want to serve the chimichurri sauce with these juicy chicken kebabs!
To make it a complete meal, add something subtle like lightly seasoned and roasted/grilled vegetables to really bring out the flavors of the meat.
For a keto and low carb dinner, pick grilled asparagus or broccoli to go with the chimichurri chicken, if not, some roasted baby potatoes would be great!
Either way, these kebab skewers are Paleo-friendly and Whole30-approved!
Can you store these?
For sure! Remove the cooked chicken and vegetables from the skewers and place them in an airtight container. They should keep in the fridge for about 3 to 4 days.
To reheat, microwave the chicken kebabs, onions and bell peppers alike for about 45 seconds.
Some more Easy and Healthy Global Chicken Dinner ideas:
- Grilled Mediterranean Chicken Kebabs
- Cheesy Tex-Mex Keto Chicken Cabbage Casserole
- Grilled Tandoori Chicken Tenders
- Baked Lemon-Yogurt Greek Chicken Tenders
Baked Chimichurri Chicken Kebabs
Ingredients
- 1 lb Chicken Breast, 454g
Chimichurri:
- ½ cup Chopped Cilantro, about 8g
- ¼ cup Chopped Parsley, about 4g
- 3 tablespoon Olive Oil, or Avocado Oil
- 1½ tablespoon White/Red Wine Vinegar
- 1 tablespoon Lemon Juice
- 1 tablespoon Minced Garlic, about 3 cloves
- 1 teaspoon Dried Oregano
- ½ teaspoon Cumin Powder
- ¼ teaspoon Crushed Red Chili Pepper Flakes
- ⅛ teaspoon Salt
Vegetables:
- ½ Yellow Bell Pepper, 55g
- ½ Green Bell Pepper, 55g
- ½ small Red Onion, 56g
- 2 cups Mushroom, Thinly Sliced, 140g
- Cooking spray or ½ teaspoon Oil
Instructions
Prep:
- Preheat oven to 350°F and lightly grease a baking sheet – use a grill rack if available.
- If using wooden skewers, soak them in water for about 30 minutes. This is needed to prevent them from burning.
- Dice chicken, bell peppers and onion into 1” pieces and lightly spray with cooking spray/toss with oil.
Chimichurri:
- In a bowl, stir together ingredients for the sauce: cilantro, parsley, olive/avocado oil, vinegar, lemon juice, garlic, oregano, cumin, crushed red pepper and salt – makes about ½ cup.
Cook & Serve:
- In a large bowl, add chicken, 2 tablespoon Chimichurri Sauce and salt, and toss to coat well.
- Thread a combination of about 5-6 pieces of chicken, red and yellow peppers, onions and mushrooms on skewers.
- Place skewers on sheet and bake for about 23 minutes, flipping halfway.
- Serve hot with remaining chimichurri.
Notes
- In the fridge for 3-4 days in an airtight container.
- Servings: 6 skewers + 6 tablespoon chimichurri | Serving size: 2 skewers + 2 tablespoon sauce
- Calories: 347kcal
- Fat: 18g | Saturated fat: 2.9g
- Carbohydrates: 8.3g | Fiber: 1.9g | Sugar: 2.4g
- Protein: 36.9g
Jevay Aggarwal says
I replaced the chicken with tofu for my vegetarian roommate and now we’re both fans of these amazing kebabs. Whoever thought chimichurri only goes well with steak never had it with tofu!
Haylee Jane Monteiro says
Love it, I’m glad you both enjoyed! Tofu and chimichurri is not something I would have thought of either, but now you make me want to give this version a go as well.