Chicken skewered with vibrant veggies grilled and served with a generous topping of fresh chimichurri sauce. These Chimichurri Chicken Skewers are a great dinner or party appetizer!
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Appetizer, dinner, Main Course, main dish, main entree
If you are using wood skewers, soak the skewers in water for at least 30 minutes. If you are using metal skewers, skip to step 2.
While skewers soak, prep the veggies. Remove ends from zucchini and slice into rounds. Core and seed bell pepper then cut into square pieces. Peel the onion and cut into wedges. Halve cherry tomatoes.
Cut chicken breasts into bite-sized chunks.
Heat grill to medium-high. Skewer the chicken and veggies, alternating between all the ingredients. Drizzle with olive oil and season with salt and pepper to taste.
Add skewers to the grill, and cook until slightly charred about 15-20 minutes. Turn skewers every 5 minutes for an even char.
While skewers cook, make the chimichurri sauce. Start by finely mincing ½ cup of cilantro leaves. In a bowl, combine minced cilantro leaves, 4 tablespoon olive oil, lime juice, cumin, and minced garlic. Season with salt and pepper to taste.
Once skewers are done grilling, top with chimichurri sauce and serve.