Grilled Artichoke and Chicken Skewers with Chimichurri Sauce
2 medium, trimmed and quartered artichokes
1 boneless, skinless, cut into chunks chicken breast
1, cut into chunks red bell pepper
1, cut into chunks red onion
6-8 cherry tomatoes
1/4 cup, chopped parsley
1/4 cup, chopped cilantro
2 tablespoons red wine vinegar
In a blender or food processor, combine chopped parsley, chopped cilantro, red wine vinegar, 1 minced garlic clove, 1/4 teaspoon of red pepper flakes, salt, and pepper. Blend until smooth. Set aside.
Thread the artichoke quarters, chicken chunks, red bell pepper chunks, red onion chunks, and cherry tomatoes onto skewers in alternating order.
Preheat the grill to medium-high heat. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.
Place the grilled skewers on a serving platter and drizzle with the prepared chimichurri sauce. Garnish with additional chopped parsley and cilantro. Serve hot.
For an extra burst of flavor, marinate the chicken breast in the chimichurri sauce for at least 30 minutes before grilling. You can also add a squeeze of fresh lemon juice over the skewers before serving for a citrusy kick.
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290
20g
30g
10g
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