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!
Ingredients
1lbChicken Breast, 454g
Chimichurri:
½cupChopped Cilantro, about 8g
¼cupChopped Parsley, about 4g
3TbspOlive Oil, or Avocado Oil
1½TbspWhite/Red Wine Vinegar
1TbspLemon Juice
1TbspMinced Garlic, about 3 cloves
1tspDried Oregano
½tspCumin Powder
¼tspCrushed Red Chili Pepper Flakes
⅛tspSalt
Vegetables:
½Yellow Bell Pepper, 55g
½Green Bell Pepper, 55g
½smallRed Onion, 56g
2cupsMushroom, Thinly Sliced, 140g
Cooking spray or ½ tsp 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 Tbsp 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
Storage:
In the fridge for 3-4 days in an airtight container.