Kabobs with Chimichurri Sauce
1/2 Cup Organic Extra Virgin Olive Oil
2 Tablespoons White Wine Vinegar
3/4 Cup Flat-Leaf Parsley
4 Cloves Garlic
3/4 Cups Fresh Oregano
3/4 Cups Fresh Cilantro (optional)
1/2 Teaspoon Redmond Real Salt
1/4 Teaspoon Crushed Red Pepper
2 Pounds Chicken Breast, cut into cubes
2 Cups Grape Tomatoes, sliced in half
1 Red Onion, cut into 1-inch cubes
Put the first eight ingredients into a food processor or blender and pulse gently until well-mixed and the herbs are chopped. Marinate the chicken cubes in half the sauce for one hour or more. Set aside the rest of the sauce for basting and dipping.
If marinating for more than an hour, place the rest of your sauce in the refrigerator. When ready to cook – take it out. This sauce is best served room temp!
Preheat your grill to 400 degrees.
When ready, place red onion cube, grape tomato half and chicken cube onto skewer. Repeat the pattern until your skewer is full and until you’ve used all the ingredients.
Cook the skewers on medium-high heat on the grill for eight minutes, until the meat begins to brown. Turn over and cook another eight minutes until there’s no pink in the chicken. You can marinade with any extra chimichurri sauce as they cook.
Serve hot kabobs immediately with chimichurri sauce!