Herb Chicken Kebobs with Chimichurri
A yogurt herb marinade gives grilled chicken a Greek flair, while chimichurri sauce boosts the flavor. Serve on top of pitas.
Ingredients
- 12 chicken tenders (about 2 pounds)
- 1/2 cup nonfat Greek-style yogurt
- 2 tablespoons olive oil
- 4 cloves garlic, grated
- Juice of 1 lemon
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon thyme, chopped
- Skewers
For the chimichurri sauce:
- 2 cups parsley (approximately 1 bunch)
- 1 cup mint
- 1 tablespoon Fresno chili, minced
- 1 shallot, chopped
- 1 clove garlic, grated
- Juice of 1 lemon
- 1/4 cup sherry vinegar
- 2 tablespoons honey
- 1/2 cup olive oil
- Salt and pepper
Preparation
Combine the ingredients in a resealable plastic bag. Marinate the chicken for at least 4 hours and up to 6 hours.
For the chimichurri, combine the parsley, mint, Fresno pepper, shallot, garlic, sherry, honey and lemon in a food processor. Stream in the olive oil while the machine is running, until combined. Season with salt and pepper; reserve.
Remove the chicken from marinade and thread onto skewers. Season with salt and pepper
On a grill or broiler, grill the skewers for 3-4 minutes on each side, until completely cooked through. Serve on top of pitas with sauce alongside.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit
www.yum-o.org.
