My diet for the past week has been a completely delicious wreck. I’m almost too scared to count the number of pizza slices, tacos, and burritos that I scarfed down because I was too lazy or tired to pack a lunch the night before. Blessedly (loving that word lately), Sunday rolled around and I had ZERO places to be or people to see, so it was time to return to the kitchen to get ready for the upcoming week.
My mother graciously shared Pamela Salzman’s blog with me and made these kabobs for the family last week. I was hooked! They’re easy to make, incredibly flavorful (especially when drenched in that chimichurri), and fairly versatile. You could easily toss the skewers over rice, put it in a taco, or over a salad — like I did here.
2 pounds of boneless chicken breast or tenders, sliced into 1 inch thick pieces
1/2 cup flat leaf parsley
3/4 cup cilantro
6 tbsp. olive oil
4 cloves garlic, whole
3 tsp. cracked red pepper
1/4 tsp. kosher salt
1/2 cup cremini mushrooms, halved
1 red bell pepper, sliced into 1 inch pieces
1 white onion, sliced into 1 inch pieces
1. In a food processor or a blender, pulse and chop the garlic, parsley, and cilantro together. Combine the chopped herb and garlic mixture with the olive oil, red pepper, and salt in a separate bowl.
2. In a non-absorbent container, mix the chicken with a portion of your chimichurri mixture. You’ll want to save some for later!
3. Lightly coat the veggies with olive oil (this lessens the burn) before placing your skewers with the chicken and veggies on the grill. Cook the skewers until the chicken reaches 165 degrees F. Coat with the chimichurri sauce and serve on top of whatever you’re craving!