Herb Chicken Kebobs With Chimichurri

Kebobs are small pieces of meat or seafood that are seasoned or marinated and broiled, often with tomatoes, green peppers, onions, or other vegetables, usually on a skewer.

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12 Chicken tenders
1/2 cup Nonfat greek-style yogurt
2 tbsp Olive oil
4 cloves Garlic (grated)
2 Juice of lemons
1 tsp Chili powder
1/2 tsp Ground cumin
1 tsp Thyme (chopped)
2 cups Parsley
1 cup Mint
1 tbsp Fresno chili (minced)
1 Shallot (chopped)
1 clove Garlic (grated)
1/4 cup Sherry vinegar
2 tbsp Honey
1/2 cup Olive oil
Salt and pepper to taste
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.