Summer Squash Chicken Kebabs with Chimichurri Sauce
Print

Summer Squash Chicken Kebabs with Chimichurri Sauce

Summer squash and chicken kebabs flavored with a homemade, easy-to-make chimichurri sauce. 

Course Main Course
Cuisine American
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Author Kristin Marr

Ingredients

Chimichurri Sauce:

  • 1 bunch fresh cilantro (about 1 cup)
  • 1/3 cup fresh parsley
  • 1 medium shallot roughly chopped (about 1/2 cup once sliced)
  • 2 medium garlic cloves
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 TB lime juice
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper

Kebabs:

  • 1 lb chicken breasts
  • 1 medium zucchini cut into 1” thick half moons
  • 1 medium yellow squash cut into 1” thick half moons
  • 1 medium red onion cut into 1” thick half moons

Special Equipment:

Instructions

For the Chimichurri Sauce:

  1. Pulse the cilantro, parsley, shallot, and garlic in a food processor until finely chopped.

  2. Remove the herb mixture from the food processor. Whisk in the olive oil, red wine vinegar, lime juice, salt, red pepper flakes, and pepper.

  3. Set a 1/3 of the sauce aside for a marinade, refrigerate the rest of the sauce for later.

For the Kebabs:

  1. Cut the chicken breasts into 1” cubes and place the cubes in a medium-size bowl or plastic bag. Add a ⅓ of the chimichurri sauce and mix until the chicken is completely covered. Cover the bowl (or close the bag) and place in the refrigerator to marinate for 2-4 hours.

  2. If you're using wooden skewers, soak them in water for 20-30 minutes before using.

  3. Heat the grill on medium-high heat. 

  4. When the chicken is finished marinating, remove it from the bag or bowl and discard the excess marinade. Alternate the chicken, zucchini, squash, and onion on the skewers, then spoon 1 tablespoon of chimichurri sauce over each kebab.

  5. Grill until the chicken is cooked through and veggies are soft, about 12 to 15 minutes, turning once during this time. 

  6. Serve warm with the remainder of the chimichurri sauce (also delicious spooned over rice or quinoa).

Recipe Notes

*If you're using wooden skewers, soak them in water for 20-30 minutes before using.