This is a new fun and tasty twist on kabobs. The tanginess and freshness of the chimichurri is the perfect marinade to add a pop to chicken breast. I served it with sauteed mushrooms, wild rice, and kale salad, but would also be great as a salad topping, or in pitas.
First up, you want to make the chimichurri. This simple sauce/relish will be used for both the marinade, as well as a topping for the meal when ready to serve.
Chimichurri:
Chimichurri is very easy and quick to make and packed with flavor! Though a food processor is tempting, I recommend cutting everything by hand to keep all the great textures. You want it to be more of a relish texture, vs a blended together sauce.
In a bowl, mix the following:
2 cups finely chopped fresh parsley
1 diced shallot (or red onion)
4 cloves of garlic minced
1 tablespoon of crushed red pepper flakes
1/2 cup red wine vinegar
1 cup olive oil
Juice of 1/2 lemon
Salt and Pepper to taste
Now that you have prepared the Chimichurri, it is time to marinate the chicken breast. Cube the chicken breast and pour chimichurri over the top and toss. You will use about 1/2 the chimichurri for the marinade, and then cover and refrigerate the remainder to serve at mealtime. Let the chicken marinate for at least 1-2 hours.
When ready to cook, assemble the kabobs on skewers, and pre-heat your grill to medium high.
Grill the kabobs on the top rack, turning every few minutes, till cooked through. Remove from the skewer and set aside in a bowl and keep warm till ready to serve.
Sauteed Mushrooms:
This is a very simple savory side that my whole family loves.
Clean and quarter the mushrooms. Baby Bella or White mushrooms are both great options.
Dice 3 green onions
Mince 2 cloves of garlic
Small handful of chopped fresh parsley
Heat a sauté pan on medium heat, and add 1 tablespoon of your favorite cooking oil, and 2 small pats of vegan butter ( or regular butter).
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the mushrooms and green onions and season with salt and pepper to taste. Sautee for a couple of minutes till mushrooms and onions soften.
Sprinkle with the fresh parsley and give one final stir to incorporate- then ENJOY!
I also served with a simple kale salad tossed in red wine vinegar and olive oil, and wild rice. I topped the chicken and rice with a couple spoonfuls of the remaining Chimichurri- DELICIOUS!
Nutritional Notes:
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