Recipe Index

Argentine | Chicken Kabobs with Chimichurri Sauce

Revised on July 23, 2014

Chimichurri sauce is a thick herb sauce as common in Argentina as ketchup is in the United States. Tastes great on anything grilled; beef, chicken, and vegetables.

Yield: about 1 1/2 cups of sauce

chicken kabobs with chimichurri sauce



3 garlic cloves, minced

1 jalapeño, minced

1/4 cup red wine vinegar

1 bunch fresh flat-leaf parsley, finely chopped

1 handful fresh oregano, finely chopped

1 lime, juiced

1 cup extra virgin olive oil

kosher sea salt, to taste

freshly ground pepper, to taste



chicken breasts, boneless, skinless, cut into 1 1/2 inch cubes

red onions, cut into 1 1/2 inch pieces

red bell peppers, cut into 1 1/2 inch pieces

extra virgin olive oil

kosher sea salt, to taste

freshly ground pepper, to taste



Combine the garlic, jalapeño, and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil. Season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Alternatively, you can put all ingredients into a Vita-Mix and mix for a few seconds. If you use a Vita-Mix, you don't have to finely chop everything, just rough chop.

Put together kabobs: skewer chicken, red onion, red bell pepper, repeat. Brush kabobs with olive oil, and season with salt and pepper.

Heat grill. Place kabobs on grill and grilled until cooked through, turning a couple of times to cook all sides.

Transfer to a platter and serve with Chimichurri Sauce on the side.


(Ref. Sur La Table's "Grilled Peppers with Chimichurri Sauce" recipe, "Contemporary Sauces" class.)