Chicken Kebabs with Chimichurri Sauce

By gina62_cooks

Ingredients

• 3 TBS dried orange zest
• 1 1/2 TBS chili powder
• 2 3/4 tsp kosher salt, divided
• 1/4 tsp ground black pepper
• 3 lbs boneless, skinless chicken breasts in 1 1/2-inch chunks
• 1/3 cup sherry vinegar
• 6 cloves garlic, roughly chopped
• 4 dried bay leaves
• 2 poblano peppers, seeded and roughly chopped
• 2 serrano peppers, seeded and roughly chopped
• 1 cup packed fresh parsley leaves
• 1/2 cup packed fresh basil leaves
• 1/4 cup fresh oregano leaves
• 3/4 cup olive oil
• 8 (12-inch) skewers

Details

Servings 6

Preparation

Step 1

In a large bowl, combine orange zest, chili powder, 1 1/2 tsp salt and black pepper. Add chicken and toss; refrigerate for 30 minutes.
Preheat grill to medium-high. If skewers are wooden soak them in water for 20 minutes. Place vinegar, garlic, bay leaves, poblanos and serranos in a food processor; pulse til smooth. Add parsley, basil and oregano and pulse again to make a coarse chimichurri paste. With the motor running, pour in the olive oil. Transfer to a bowl and add 1 1/4 tsp salt. Set aside.
Thread chicken pieces onto skewers. Grease grill grates with canola oil. Arrange skewers on grill and cook, flipping once, til chicken is done and golden brown, 12 to 14 minutes. Serve kebabs with chimichurri sauce on top.