Green Kabobs

By • May 22, 2014 2 Comments

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Author Notes: I've been going crazy using this green sauce recipe, and it only made sense to incorporate it into my summer grilling menu. This is a super simple and delicious recipe for the summer holidays coming up!Brussels Sprouts for Breakfast

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Makes 6 kabobs

For the Green Kabobs:

  • 2 boneless, skinless chicken breasts
  • 4 green onions
  • 1/2 cup chimichurri sauce (recipe below)
  1. Pour 1/2 cup of the chimichurri into a freezer bag. Cut the chicken breasts into cubes and drop into the bag. Refrigerate for 30 - 60 minutes.
  2. If using a grill, soak the skewers for 30 minutes. If using a grill pan, no need to soak. Crank the grill or grill pan up to medium high heat.
  3. Cut the green onion into 1 inch pieces, only using the light green part. Discard the dark green parts.
  4. Stack the chicken and green onions onto the skewers. Drizzle a bit of olive oil onto the grill pan and drop the skewers onto the grill. Let each side cook for about 3 minutes, 12-15 minutes total.

For the Chimichurri:

  • 2 bunches cilantro (stems and leaves)
  • 2 limes (juice only)
  • 4 cloves garlic (crushed)
  • 2 jalapenos (seeds removed from 1 or both)
  • 2 tablespoons white distilled vinegar
  • 1/2 - 3/4 cups olive oil
  • 2 teaspoons kosher salt
  1. Put everything in the food processor or blender and blend until really smooth. Store in an airtight jar in the fridge for up to a couple of weeks.
  2. Adjust amount of jalapeno and seeds based on heat tolerance. Option 1: Both jalapenos and both seeds. Option 2: Both jalapenos and only half the seeds. Option 3: Both jalapenos and no seeds. Option 4: One jalapeno with no seeds. I used option 2, and the sauce came out like a medium salsa heat level.

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