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WOW Recipe: Chimichurri Chicken Kabobs

Updated: Aug 30, 2020

Chimichurri Ingredients:

1 - large bunch Parsley

1 tablespoon - Dijon mustard

1 - Lemon zest (Don’t bother zesting, carefully cut off the peel without the white)

3-4 Juiced citrus

1/3 cup - Grape seed oil

2 tablespoons - Red wine vinegar

½ teaspoon - Red pepper flakes (optional)

1 tablespoon - Honey


1 pound - Organic Chicken thighs, cut in quarters

1 - large Zucchini, cut in 1/3-inch rounds

12-15 - Button or brown mushrooms

2 - Bell peppers


Rinse and dry chicken.

Cut veggies in 1-inch shapes. Cut zucchini into 1/3-inch thick rounds. Mushrooms can stay whole. Peppers can be cut into 1 inch by 1-inch squares.

Place chicken and vegetables on skewers. Salt and pepper skewers and set aside.

Place all the chimichurri ingredients in a blender and mix until smooth. Pour ½ the sauce over the skewers and let it marinade for 15-20 minutes . You can also marinate the chicken overnight or for a few hours. Set the rest of the sauce aside for dipping.

If you have a grill, grease the rack and heat at a medium temperature. When the grill is hot, add the chicken. Grill for 10-15 minutes, turning the kabobs occasionally until golden brown and cooked through.

You can also cook the marinated chicken and vegetables without the skewers in a pan or cast iron skillet. Add 1 tablespoon of oil to the pan and heat to a medium temperature. When the pan is hot, add the chicken and veggies. Cook for about 10-15 minutes or until juices run clear.

Top the chicken with the extra sauce. Enjoy!

Download the printable PDF here.


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