Bright green chimichurri is a light and flavorful parsley and olive oil-based sauce. Baste the skewers a few hours ahead or even the night before and thread onions or bell peppers along with the meat, if you like. If using wooden skewers, be sure to soak them in water for 20 to 30 minutes beforehand so they don't burn on the grill.
Home » Recipes » Grilled Chicken Skewers with Chimichurri Sauce
1 1/2 cup packed fresh flat-leaf parsley leaves
3 tablespoons red wine vinegar
2 tablespoons chopped onions
1 tablespoon lemon juice
1/2 teaspoon crushed red chile flakes
4 cloves garlic
1/3 cup extra-virgin olive oil, plus more for greasing
1/4 teaspoon fine sea salt
1 1/2 pound boneless, skinless chicken breasts, beef tenderloin or seitan, cut into 1-inch chunks
1/8 teaspoon ground black pepper
Put parsley, vinegar, onions, lemon juice, pepper flakes and garlic into a food processor and pulse to form a rough paste. With the motor running, slowly drizzle in oil to make a sauce. Transfer chimichurri sauce to a small bowl, season with salt and pepper and set aside.
Oil grill grates and preheat a grill to medium-high heat. Meanwhile, thread chicken, beef or seitan onto skewers and arrange on a sheet tray. Brush all over with about 1/4 cup of the chimichurri sauce and season skewers with salt and pepper.
Grill skewers, turning occasionally, until slightly charred on the outside and chicken is cooked through, beef is medium-rare or seitan is hot throughout, 7 to 8 minutes total. Transfer skewers to a platter as done and serve with remaining chimichurri sauce on the side.
Per Serving: Serving size: with chicken, 280 calories (150 from fat), 17g total fat, 3g saturated fat, 75mg cholesterol, 310mg sodium, 3g carbohydrates, (1 g dietary fiber), 28g protein.
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