Dr Oz: Herb Chicken Kebobs With Chimichurri Sauce Recipe

Dr Oz: Cooking With Vinegar

Dr Oz was joined by Rachael Ray, who was explaining how you can easily add flavor to your dishes without all the fat and calories. She already explained why using citrus zest was such a good idea, and shared her recipe for orange-scented mashed sweet potatoes. She then moved on to explain that vinegar can bring in an extra layer of flavor. She shared that you can put a raspberry vinaigrette on vegetables or meat to add to the flavor. Plus, it can look very elegant.

She said when deciding what vinegar to go with, you should keep in mind what flavors you enjoy. You should also keep in mind that once you open a vinegar, it should be kept in the fridge, not in your pantry. When she makes a Spanish dish, she’ll use a sherry vinegar. For a light and springy recipe, she’ll use a fruity vinaigrette, like raspberry.

Dr Oz: Go-To Chimichurri Sauce

Rachael then revealed that she had a secret sauce that could be used on everything from goat cheese to fish to chicken. Her secret was chimichurri. She shared her recipe for herb chicken kebobs with chimichurri that you can make that is full of flavor and lower in calories. She said to think of chimichurri as pesto without the cheese.

Have you tried cooking with a chimichurri sauce? Will you try it now?

She also shared that she loves spice blends because you buy them in little grinders and grind them yourself for some great flavor.

Dr Oz: Herb Chicken Kebobs With Chimichurri Recipe Ingredients

• 1/2 C nonfat Greek-style yogurt
• 4 cloves garlic – grated
• 1 tsp chili powder
• 1 tsp thyme – chopped
• 1 C mint
• 1 shallot – chopped
• 1/4 C sherry vinegar
• 1/2 C olive oil
• 12 chicken tenders
• 2 tbsp olive oil
• 2 juice of lemons
• 1/2 tsp ground cumin
• 2 C parsley
• 1 tbsp Fresno chili, minced
• 1 clove garlic, grated
• 2 tbsp honey
• salt and pepper to taste

Dr Oz: Herb Chicken Kebobs With Chimichurri Recipe Directions

1. Combine ingredients in a resealable plastic bag & marinate for 4-6 hours
2. For the chimichurri, combine parsley, mint, Fresno pepper, shallot, garlic, sherry, honey & lemon in food processor
3. Pour in olive oil while the machine is running, until combined
4. Season with salt & pepper
5. Remove chicken from marinade & put on skewers
6. Season with salt & pepper
7. Grill skewers for 3-4 minutes on each side until cooked through
8. Serve on top of pitas with sauce on the side