By Chef Ella Freyinger

March 2021

4 Servings

As a chef one of the first signs of spring that I search for is the appearance of spring garlic at the farmers market. I’ve been making variations of this chimichurri for years and it is always the first thing I make when I’m able to snag spring garlic form the markets. It is delicious on these chicken kabobs and quite frankly on anything else! Shrimp, veggies, stirred into yogurt for a dip, tossed into a salad dressing...the opportunities are endless.

Ingredients

  • FOR THE CHIMICHURRI
  • 1 large green garlic, trimmed and washed
  • 6 cloves roasted garlic
  • 2 cloves raw garlic
  • 1⁄2 cup chopped cilantro
  • 1⁄4 cup basil leaves
  • 1⁄2 cup chopped parsley
  • 1⁄4 cup mint leaves
  • 2⁄3 cup FE olive oil
  • 1 tsp sea salt
  • 1⁄2 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 4 tbsp red wine vinegar
  • FOR THE KABOBS
  • 2 boneless-skinless chicken breast
  • FOR ASSEMBLY
  • 1 bulb fennel, shaved and fronds reserved
  • 1 bunch radishes, thinly sliced
  • 1⁄2 sugar snap peas, thinly sliced on a bias
  • Juice of 1 lemon

Steps

  • FOR THE CHIMMICHURRI
    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 THE 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 chimmichurri, 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
  • I 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 chimmichurri and the lemon juice. Toss to coat and season with salt.
  • Place the chicken onto a platter alongside the remaining chimmichurri. Serve with the shaved vegetable salad and garnish with reserved fennel fronds.
  • Enjoy!