Our Chimichurri Pesto makes a great marinade. Simply mix it with your favourite meat and let it marinate in the fridge for a few hours. Here we’ve marinated some cubed chicken and then threaded it onto skewers with courgette, red onion, and tomatoes for a quick summer barbecue. Remember to soak wooden skewers in water beforehand to keep them from catching.
Chimichurri Chicken Skewers 0
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Ingredients
- 2 chicken breasts
- 85ml Epicure Chimichurri Pesto + 2 tablespoons to serve
- 1 small courgette
- 1/2 large red onion
- 300g cherry vine tomatoes
- 1 tablespoon cold pressed rapeseed oil
- salt and pepper, to taste
The recipe Chimichurri Chicken Skewers Kitchen Mode
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1
Cut the chicken breasts into cubes roughly the same size as the cherry tomatoes. Place in a resealable plastic bag along with 85ml pesto. Seal bag, removing as much air as possible, and move the mixture around with your hands to fully coat the chicken in pesto. Refrigerate for at least 30 minutes but preferable for a couple of hours and up to overnight, giving it a massage occasionally to redistribute the pesto.
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2
Slice courgette lengthwise into quarters, then into cubes a similar size to the cherry tomatoes. Do the same with the red onion. All of the ingredients should be roughly the same size so that they can all come in contact with the grates of the barbecue.
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3
Preheat your barbecue to a medium-high heat.
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4
Thread the ingredients onto skewers, starting with the one cube of chicken, a few slices of onion, a piece of courgette, and then a tomato. Continue until skewers are full.
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5
Brush chicken and vegetables with oil and season with salt and pepper.
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6
Pace on the barbecue and cook, flipping occasionally, until charred and cooked through on all sides (about 12 minutes). Ensure that chicken is cooked through and opaque throughout.
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7
Remove from the barbecue and drizzle with remaining 2 tablespoons of pesto before serving.