Chimichurri Chicken & Grilled Vegetable Kebabs

Directions

1. Soak 6–8 wooden skewers in water if you’re using them, and set them aside.
2. Rinse and dry all produce, then chop cilantro and parsley leaves; discard stems and finely mince the leaves into a bowl.
3. Mince the garlic and add it to the herb bowl.
4. Stir olive oil, red wine vinegar, and spices into the herb mixture to make the chimichurri; pour half into a small serving bowl and reserve for later.
5. Cut the chicken into 1-inch pieces and toss with half of the chimichurri until evenly coated.
6. Prepare the vegetables by cutting the onion into 1-inch pieces, seeding and chunky chopping the pepper, halving the zucchini lengthwise and slicing into 1-inch pieces, and halving the mushrooms; combine with the remaining onion pieces in a bowl, then add oil, salt, and pepper and toss.
7. Thread the chicken and vegetables onto skewers or place them directly on the grill or skillet; brush the grill or pan with oil.
8. Heat a grill pan, outdoor grill, or skillet over medium-high heat and cook the kebabs 4–6 minutes per side, until the chicken is cooked through and the vegetables are tender; transfer to a plate and loosely cover with foil, repeating with the remaining kebabs.
9. Serve the kebabs on plates and spoon the remaining chimichurri over the top; enjoy.