Chicken Kabobs with Spring Garlic Chimmichuri
May 3, 2024
In this Recipe
Ingredients
FOR CHIMICHURRI
Green Garlic1 large, trimmed and washed
Garlic6 cloves roasted
Garlic2 cloves raw
Cilantro1/2 cup chopped
Basil1/4 cup leaves
Parsley1/2 cup chopped
Mint1/4 cup leaves
Flamingo Estate Extra Virgin Olive Oil2/3 cup
Sea Salt1 tsp
Black Pepper1/2 tsp freshly ground
Cumin1 tsp ground
Red Wine Vinegar4 tbsp
FOR KABOBS
Boneless-Skinless Chicken Breast2
FOR ASSEMBLY
Fennel1 bulb, shaved and fronds reserved
Radishes1 bunch, thinly sliced
Sugar Snap Peas1/2 cup, thinly sliced on a bias
Lemonsjuice of 1
Steps
- FOR CHIMICHURRI
- Heat a grill over high heat. Cut spring garlic in half, lengthwise, and place over direct heat on the grill. Cook, turning every 3-4 minutes, until deeply charred and tender.
- Chop into 1⁄2 inch pieces and place in a food processor. Pulse until chopped. Add roasted garlic, raw garlic, cilantro, basil, parsley, mint, sea salt, black pepper and cumin. Pulse until the herbs are finely chopped. Add olive oil and red wine vinegar and pulse a few more times to combine.
- FOR KABOBS
- Soak 8 wooden skewers in water overnight.
- Cut chicken breast into 3⁄4 inch cubes and place into a medium bowl. Season with sea salt and 4 tbsp or chimichurri, toss to coat. Thread the chicken evenly onto the skewers. Allow them to gently touch but do not pack them tightly. Place the kabobs onto the grill and cook for 4 minutes per side.
- FOR ASSEMBLY
- Love what I’ve dubbed an “eyelash” cut for shaving fennel. Trim the ends of the fennel. Place the root end on a cutting board and slice through the top of the fennel, directly along the line where the fronds grow. Then place the cut side of the fennel facing down on the board and cut very thinly from root to frond. This will result in long, thin pieces that resemble the frills of eyelashes. Place the fennel, radish and sugar snap peas in a medium bowl. Add 4 tbsp of chimichurri and the lemon juice. Toss to coat and season with salt.
- Place the chicken onto a platter alongside the remaining chimichurri. Serve with the shaved vegetable salad and garnish with reserved fennel fronds.
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