Grilled Chicken Kebabs


  • 1 pack boneless skinless chicken thighs, cut into 1-2 inch chunks
  • 1 green pepper, cut into 1-2 inch chunks
  • 1 red pepper, cut into 1-2 inch chunks
  • 1 red onion, cut into 1-2 inch chunks
  • Carolina Flavors chimichurri sauce


Chef’s Pro Tip: Soak skewers in water for 10-15 minutes to prevent burning and splintering.

  1. Reserve 2-3 tablespoons of chimichurri for garnish.
  2. Marinate cut chicken  in ¼-½ C of chimichurri sauce, for 15-20 minutes to 3 hours
    • (For best results, Chef Beth recommends marinating for 2-3 hours.)
  3. Skewer chicken pieces, alternating the chicken with peppers and onions.
  4. Preheat a clean and well-oiled grill to medium-high heat.
  5. Place skewers on heated grill, turning often, and basting while turning with remaining chimichurri.
  6. Cook until chicken is fully cooked through and vegetables are tender.
  7. Drizzle with chimichurri and rice for a complete dinner.