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Herb Chicken Kebobs with Chimichurri

Herb Chicken Kebobs with Chimichurri


  • 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


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