RECIPE

Herb Chicken Kebobs with Chimichurri

A yogurt herb marinade gives grilled chicken a Greek flair, while chimichurri sauce boosts the flavor. Serve on top of pitas.

Ingredients

  • 12 chicken tenders (about 2 pounds)
  • 1/2 cup nonfat Greek-style 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
  • Skewers

For the chimichurri sauce:

  • 2 cups parsley (approximately 1 bunch)
  • 1 cup mint
  • 1 tablespoon Fresno chili, minced
  • 1 shallot, chopped
  • 1 clove garlic, grated
  • Juice of 1 lemon
  • 1/4 cup sherry vinegar
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • Salt and pepper

Preparation

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

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

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

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


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

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