Rachael Ray: Herb Chicken Kebobs with Chimichurri Recipe

Rachael Ray: Herb Chicken Kebobs with Chimichurri

If you are looking for an excuse to grill something on a skewer that also happens to be healthy, look no further than Rachael Ray’s Herb Grilled Chicken Kebobs with Chimichurri Recipe. This seasoned chicken kebob is sure to please. Give it a try in your kitchen or outdoors on your grill! It’s quick and easy, so there is no excuse to not give this one a whirl. Let us know what you think in the comments!

Rachael Ray: Herb Chicken Kebobs with Chimichurri Recipe Ingredients

Rachael Ray: Herb Chicken Kebobs with Chimichurri Recipe

Check out Rachael Ray’s delicious Herb Chicken Kebobs with Chimichurri Recipe.

  • 12 chicken tenders
  • 1/2 cup of Greek yogurt (fat-free)
  • 2 tablespoons of olive oil
  • 4 cloves of grated garlic
  • Juice of 1 lemon
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of ground cumin
  • 1 teaspoon of chopped thyme

For the Chimichurri sauce:

  • 2 cups of parsley
  • 1 cup of mint
  • 1 tablespoon of minced Fresno chili
  • 1 chopped shallot
  • 1 grated garlic clove
  • Juice of 1 lemon
  • 1/4 cup of sherry vinegar
  • 2 tablespoons of honey
  • 1/2 cup of olive oil
  • Salt and pepper

Rachael Ray: Herb Chicken Kebobs with Chimichurri Recipe Directions

For The Chimichurri Sauce

  1. In a food processor, mix together the parsley, mint, Fresno, shallot, garlic, sherry, honey and lemon.
  2. While the processor is running, drizzle in olive oil until it is fully combined.
  3. Add salt and pepper for seasoning, then reserve the sauce.

To Make the Kebobs:

  1. Marinate the chicken in a plastic bag for four to six hours in the Chimichurri sauce. 
  2. Transfer the chicken from the bag to skewers and add salt and pepper for seasoning.
  3. Grill the skewers for 3 to 4 minutes on a broiler or a grill until they are cooked all the way through.
  4. To serve, put the chicken on pitas and include a side of sauce.

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