Green Kabobs

May 22, 2014
0 Ratings
  • Makes 6 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

What You'll Need
  • 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
  1. For the Green Kabobs:
  2. 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.
  3. 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.
  4. Cut the green onion into 1 inch pieces, only using the light green part. Discard the dark green parts.
  5. 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.
  1. For the Chimichurri:
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Brussels Sprouts for Breakfast
    Brussels Sprouts for Breakfast
  • Elizabeth Upadhyaya
    Elizabeth Upadhyaya

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!
Brussels S. May 31, 2016
Hi Elizabeth - I'm so sorry! It should be 2 teaspoons. I'm so sorry I ruined your meal!!