Although “Chicken and veggies” may sound like a boring meal, when you put them on a stick (food served on a stick is always more fun) and drizzle them with the freshest chimichurri sauce, it’s a memorable meal. These Chimichurri Chicken Kebabs are perfect for summer. These can also be made using an oven’s broiler.


Chimichurri is an amazing, vibrant sauce from Argentina that you have probably never heard of. It is made with fresh parsley, garlic and olive oil. It is super simple to make, and you will want to drizzle it all over everything. 


There are a few options. Grilling over an open flame is the first option. These kebabs are made from small pieces of chicken. They cook quickly, so it is a good idea for you to use an instant-read thermometer to ensure that the internal temperature reaches at least 165°F.

You can also use the oven’s broiler as a grill replica, as shown below.


Broilers are heat elements that provide direct heat and proximity to the oven’s cooking surface. They can be used similarly as a grill. The broiler on a gas oven will be an open flame. The broiler for an electric oven will be a heating coil. Both cases heat very close to the food, making it ideal for crisping and browning.

You may need to take a look at your oven’s broiler location. The broiler is usually located at the ceiling of the main cooker compartment. Other ovens will have it in the drawer beneath the main cooker compartment. You should be able to move the rack up and down to place your food closer to the heat. To avoid burning, broiling food closer to heat will speed up its cooking.


Yes, I know that this title is an exaggerated one. You have the option to make these vegetarian kebabs. You could add a few more vegetables and marinate the mushrooms in chimichurri, just like you did with the chicken. The mushrooms absorb amazing flavor like sponges. Tofu is also an option, but the texture of mushrooms is better.

These are just a few other great vegetables, whether you’re looking to make them vegetarian or switch up your chicken with some: tomatoes, yellow squash, eggplants, radish or radish.


These Chimichurri Chicken Kebabs are made with fresh vegetables and chicken marinated over an open flame. Then drizzled with a vibrant chimichurri glaze.

Prep time: 30 minutes

Cooking Time: 15 minutes

Total Time: 45 minutes

Each serving: 2 kebabs



  • 1 cup Italian parsley, packed ($0.35)
  • 1/2 cup cilantro, packed ($0.19)
  • 1/2 cup olive oil ($0.83)
  • 1/4 cup red wine vinegar ($0.40).
  • 3 cloves of garlic (0.24)
  • 1 tsp dried Oregano ($0.10)
  • 1/2 teaspoon cumin ($0.05).
  • 1/4 tsp crushed pepper ($0.02)
  • 1/2 tsp salt ($0.02)


  • 1 boneless, skinless chicken breast (3.5 to 1 lb. ($4.49)
  • 1 bell pepper ($0.66)
  • 1 zucchini ($0.85)
  • 1 red onion (0,33)
  • 8 oz button mushrooms ($0.99)
  • 2 Tbsp olive oil ($0.26)
  • One teaspoon of salt and pepper ($0.05).


  • 4 cups cooked rice ($0.47)


  • Wooden skewers can be placed in a shallow dish with a few inches of water. As you prepare the ingredients, soak the skewers. This will prevent them from burning or catching fire in the intense heat of the broiler or grill.
  • Prepare the chimichurri first. Take the cilantro and parsley leaves off their stems. Then chop them finely. Mince the garlic.
  • In a bowl, combine the chopped parsley and cilantro with olive oil, red vinegar, wine bottles of vinegar, oregano, cumins, crushed red peppers, salt, and olive oil. Mix well.
  • Cut the chicken breast into 1-inch cubes. You can count the chicken pieces to know how many you will need per skewer. Add the chopped chicken to a bowl. Then, add two tablespoons of the chimichurri. You can save the rest for later. Mix the chimichurri with the chicken.
  • Cut the bell peppers, red onions, zucchini, and mushrooms into 1-1.5-inch pieces. Add the vegetables to a large bowl. Season with 2 Tbsp olive oils and a pinch of salt and pepper. Toss the vegetables in olive oil until well coated.
  • Your oven’s rack should be adjusted so that the top edge of a broiler pan or baking sheet is about 5 inches away from the broiler. To start preheating, turn on the broiler.
  • Two-wire racks can be placed on a baking sheet or a broiler plate. Start building your kebabs. Add chicken and vegetables in random order. I had approximately 24 pieces of chicken, so I used three pieces per skewer and added random vegetables.
  • Place the kebabs on a baking sheet or broiler plate. Place the pan under the broiler once all the skewers have been filled. Broil the vegetables until they are lightly browned (about 8-10 min). Broilers can quickly cook food, so watch the kebabs carefully. Take the pan out of the oven and carefully flip the kebabs. Then, place the pan back under the broiler. Broil for about 4-5 minutes or until the second side is browned.
  • The chimichurri chicken Kebabs can be served over rice with a drizzle of chimichurri.


Serving Size: 1 Serving Calories 657.93 Kcal Carbohydrates 47.55 G Protein: 32.65 G Fat: 37.7G Sodium: 909MG Fiber: 0.8