Green Kabobs

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

Makes: 6 kabobs


For the Green Kabobs:

  • 2 boneless, skinless chicken breasts
  • 4 green onions
  • 1/2 cup chimichurri sauce (recipe below)

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


For the Green Kabobs:

  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:

  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.

More Great Recipes:
Chicken|Vegetable|Green Onion/Scallion|Jalapeño|Chicken Breast|Grill/Barbecue|Spring|Summer|Fourth of July|Memorial Day|Father's Day|Appetizer

Reviews (2) Questions (0)

2 Reviews

Elizabeth U. May 29, 2016
Two tablespoons of salt??? Are you sure because I just made this and it is WAY too salty!
Author Comment
Brussels S. May 31, 2016
Hi Elizabeth - I'm so sorry! It should be 2 teaspoons. I'm so sorry I ruined your meal!!