Grilled Chicken Kebabs with Chimichurri Sauce Recipe

Grilled Chicken Kebabs with Chimichurri Sauce Recipe

Grilled chicken kebabs with chimichurri sauce are on fleek.

If you’ve never tried chimichurri sauce, it’s an absolute game changer in the realm of sauces. Essentially, chimichurri is a tangy, Argentinian herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices.

You’ll find several steak and chimichurri recipes if you scour the internet, however chicken with chimichurri seems to be less common. I can’t tell you why, but I will say I like the combo EVEN BETTER.

Patty’s annual work party inspired my chicken and chimichurri recipe. It was a catered event that hosted quite the spread. What really caught my attention was the chicken kebabs and chimichurri sauce. I was completely surprised to see a bowl of chimichurri sauce at the end of the table because I feel like 75% of the guests probably had no idea what it was or thought it was pesto sauce. It’s not something you typically see on the menu (now that I say that…I’ll probably see it everywhere).

I took to the drawing board with my go-to chimichurri recipe, however I added more cilantro than I would if I was pairing with steak. I think cilantro lends itself better to chicken moreso than steak.

Skewer up some bite-sized pieces of chicken, seasoned with olive oil, salt, and pepper, along with your favorite veggies, such as red onion, bell pepper, or cherry tomatoes and grill until golden. Serve kebabs drizzled with plenty of chimichurri sauce and extra on the side. I guarantee you’ll be scraping the bottom of the chimichurri bowl by the end of the meal.

Grilled Chicken Kebabs with Chimichurri Sauce Recipe

Grilled Chicken Kebabs with Chimichurri Sauce Recipe

Grilled Chicken Kebabs with Chimichurri Sauce Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 3-4 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
  • ½ cup (packed) fresh cilantro, removed from stem
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, peeled
  • ¾ teaspoon crushed red pepper
  • ½ 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.


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