Herb Chicken Kebobs with Chimichurri

by Rachael Ray Show Staff 3:00 AM, March 20, 2013

Aired March 20, 2013

Serves 4-6 as a snack
12 chicken tenders, about 2 pounds
1/2 cup fat-free Greek yogurt
2 tablespoons olive oil
4 cloves garlic, grated
Juice of 1 lemon
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon thyme, chopped
For the Chimichurri sauce:
2 cups parsley, approximately 1 bunch
1 cup mint
1 tablespoon Fresno chili, minced
1 shallot, chopped
1 garlic clove, grated
Juice of 1 lemon
1/4 cup sherry vinegar
2 tablespoons honey
1/2 cup olive oil
Salt and pepper

Combine ingredients in a plastic food storage bag. Marinate chicken for at least 4 hours and up to 6.

For the chimichurri, combine parsley, mint, Fresno, shallot, garlic, sherry, honey and lemon in a food processor. Stream in olive oil while machine is running until combined. Season with salt and pepper, and reserve.

Remove chicken from marinade and thread onto skewers. Season with salt and pepper

On a grill or broiler, grill skewers for 3-4 minutes on each side until completely cooked through. Serve on top of pitas with sauce alongside.