Grilled Chicken Kebabs with Chimichurri Sauce Recipe

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2-4 1x



  • 34 boneless chicken breasts, cut into 1 inch cubes
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • Wooden skewers (soaked in water)

Chimichurri Sauce

  • 1 cup (packed) fresh Italian parsley, removed from stem
  • 1/2 cup (packed) fresh cilantro, removed from stem
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, peeled
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste


  1. For the chimichurri sauce, combine all ingredients in a blender or food processor. pulse until smooth. Chimichurri should not be too fine or soupy. Set aside.
  2. Slice chicken breasts into 1 inch cubes. Place in a medium-sized bowl and toss with salt, pepper, and olive oil. Skewer chicken with vegetables of your choice. I like red onion and cherry tomatoes.
  3. Heat up grill to medium-high heat and baste grates with olive oil.
  4. Grill kebabs for about 12-15 minutes, turning clockwise until each side is golden and fully cooked through.
  5. Drizzle kebabs with a liberal amount of chimichurri before serving. Serve with extra chimichurri sauce on the side.


If using wooden skewers, soak in water for 30 minutes to 1 hour to prevent burning on the grill.