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5 from 2 votes

Grilled Chimichurri Chicken Kabobs

These Grilled Chimichurri Chicken Kabobs are a delicious summer BBQ recipe served with a side of garlic roasted baby potatoes - and you're going to LOVE the garlicky green sauce made with fresh herbs!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Entree, Entrees
Cuisine: BBQ
Servings: 4 servings

Ingredients

  • 2 tsp olive oil
  • 2 medium-sized chicken breasts, diced into 1 inch pieces
  • 1 large red onion, chopped
  • 1 medium-sized zucchini, sliced
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • Salt and pepper to taste

Chimichurri

  • 1/4 cup olive oil
  • 1 bunch curly parsley
  • 1 bunch cilantro
  • 2 tbsp red wine vinegar
  • 2 tbsp water
  • 3 cloves garlic
  • 1/2 tsp salt

Garlic roasted baby potatoes

  • 2 tbsp olive oil
  • 1 package pre-washed baby potatoes
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp salt

Instructions

  • Preheat oven to 425 F. Toss baby potatoes in oil, garlic, paprika, onion powder and salt in an oven safe dish and bake for 40 minutes until potatoes are fully cooked.
  • Meanwhile, assemble chicken and vegetables on skewers, and make chimichurri sauce by blending ingredients for the chimichurri together in a blender. Set aside.
  • Preheat Philips grill by plugging it into a three-pronged outlet and letting it heat up for 6-7 minutes. Add skewers to grill and cook for 7-8 minutes per side.
  • Remove from grill and plate the skewers alongside baby potatoes, which should be coming out of the oven at the same time. Drizzle chimichurri sauce over skewers, then serve and enjoy!