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Chicken Kebabs
with leftover chimichurri sauce and tomato salad

Active: 30 min Total: 30 min

These chicken kebabs are oh-so-tender and tasty thanks to an easy marinade (feel free to use this marinade for everything). Drizzled with last night's chimichurri and a fresh tomato salad, this meal is sure to be a favorite.
Smarts: Marinate the chicken overnight for maximum flavor.

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Ingredients

Servings:
4
Metric
Chicken Kebabs with Leftover Chimichurri Sauce:
  • Garlic - 1 clove, minced
  • Sugar, brown - 1/2 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Onions, red - 1/4, chopped
  • Chicken breasts, boneless and skinless - 1 lb, cubed
  • Skewers - 8 to 16, we prefer flat bamboo ones
  • Orzo, uncooked - 2/3 cup
  • Leftover chimichurri sauce (from Wednesday) - 4 Tbsp
Tomato and Cucumber Salad with Chimichurri Dressing:
  • Onions, red - 1/4, sliced
  • Cucumbers, English or Persian - 8 oz, diced
  • Tomatoes, any type - 2 lbs, chopped or sliced into wedges
  • Leftover chimichurri sauce (from Wednesday) - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make marinade for chicken - Mince garlic. Mix with brown sugar, soy sauce, and oil. (Can be done up to 5 days ahead)
  2. Red onions - Prep as directed. Chop for kebabs and slice for salad. (Can be done up to 4 days ahead)
  3. Chicken - Chop into 1” / 2.5cm wide cubes. Toss chicken and chopped red onions with marinade. Use a fork to tenderize chicken to make sure marinade seeps in. (Can be done up to 1 day ahead)
  4. Prepare kebabs - Thread skewers through chicken and onions. (Can be done up to 1 day ahead)
  5. Cucumbers / Tomatoes - Prep as directed.
  6. Make salad - Toss cucumbers, tomatoes, and sliced red onions with leftover chimichurri (just the salad portion).
  7. Cook orzo - Bring a large saucepan of water to a boil. Salt and add orzo. Cook according to package instructions. (Can be done up to 1 day ahead)

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Make

  1. If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Lightly brush pan with some oil. Place kebabs on heated pan and cook for 4 to 6 minutes, pressing down firmly with a spatula. Flip and cook for another 3 to 5 minutes, until chicken is done (165F / 74C). Remove from heat and let rest.
  2. If making kebabs on a grill: Heat grill to 500F / 260C degrees. Lightly brush grates with some oil. Place kebabs on heated grates and grill for 2 to 3 minutes. Flip and grill for another 2 to 3 minutes. Close grill and cook for another 2 to 4 minutes, until chicken is done (165F / 74C). Remove from heat and let rest.
  3. Drizzle remainder of the chimichurri over the kebabs. Enjoy with orzo and salad on the side!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (73)
Gluten-free (4)
Paleo (7)
Vegetarian (6)

28 reviews

Made it sans skewers. Too many tomatoes in salad! Came together quickly with chimichurri already made and chicken already marinated.

By: Sundi
Posted: May 09, 2017
Diet: Original
0 Helpful

Didn't care for the marinade. Salad was wonderful though. Used my indoor grill.

By: Kelly
Posted: Jun 29, 2016
Diet: Original
0 Helpful

We made this for company, and everyone like it! Even the kids!

By: Erin
Posted: Jun 14, 2016
Diet: Original
0 Helpful

My bad - forgot to marinate the chicken overnight. Will try it again.

By: Emilia
Posted: Jun 14, 2016
Diet: Original
0 Helpful

Super delicious, we mixed the grilled veggies with the orzo and ate every last bite in one go!

By: Rosemary
Posted: Jun 11, 2016
Diet: Vegetarian
0 Helpful

Excellent.

By: Kim
Posted: Jun 09, 2016
Diet: Original
0 Helpful