Chimichurri Chicken and Green Grape Skewers
Ingredients
Chicken Grape Skewers
16 appetizer size skewers
Chimichurri
2 Cups
Ingredients
Amount
Parsley, chopped
1 Cup
Cilantro, chopped
1 Cup
Green Grapes from California, quartered lengthwise
1 Cup
Red onion, finely diced
1/4 Cup
Garlic cloves, finely minced
2 ea.
Jalapeños, finely minced
1/2 ea.
Chili flakes
1/2 tsp.
Paprika, smoked
1 tsp.
Oregano, dried
1/2 tsp.
Red wine vinegar
1/3 Cup
Olive oil
1/2 Cup
Salt
1 Tbsp.
Pepper
1 tsp.
Method
- For the Skewers: Mix the smoked paprika, cumin, turmeric, salt, and chili flakes together in a small bowl.
- Cut the chicken pieces into 1-inch cubes and rub with the olive oil. Sprinkle the spice mix over the chicken and rub in well. Using 6-inch bamboo skewers, thread the chicken alternately with the grapes.
- Cover with plastic wrap and allow to marinate for 30 minutes to 4 hours.
- For the Chimichurri Sauce: Make the chimichurri by stirring together all ingredients. Let it sit at room temperature for at least 30 minutes or up to 4 hours.
- Grill, pan sear or broil the skewers until the chicken reaches the internal temperature of 165. When done, brush the skewers with the chimichurri oil.
- Serve on a platter with a bowl of the chimichurri on the side.
Note: The chimichurri sauce will still be good and taste good for up to one week, but the color will change from vibrant green to a dull olive-green color.