If using wooden skewers, place 6-8 skewers in a shallow dish of water to soak until you are ready to use them.
Wash and dry the fresh produce.
1 small bunch Italian (flat-leaf) parsley
1 small bunch cilantro
2 red bell peppers
2 medium zucchini squash
½ lb white mushrooms
Shave parsley and cilantro leaves off the stems; discard the stems and mince the leaves; transfer to a large bowl.
Peel and mince garlic and add to the bowl.
2 cloves garlic
To make the chimichurri sauce, add olive oil, red wine vinegar, and spices to the bowl with the fresh herbs and garlic. Stir to combine. Pour half of the sauce into a small bowl and set aside.
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 tsp oregano
½ tsp cumin
¼ tsp crushed red pepper
1 tsp salt
Cut chicken into 1-inch cubes. Add to the medium bowl with half of the chimichurri sauce and stir to coat.
1 ½ lb chicken breasts, boneless skinless
Peel and chop onion into 1-inch pieces and add to another medium bowl.
1 medium red onion
Seed the peppers and chop into 1-inch pieces. Halve zucchinis lengthwise, then slice crosswise into 1-inch half rounds; halve the mushrooms. Add veggies to the bowl with the onions.
Add oil, salt, and pepper to the veggies and toss until well coated.
¼ cup extra virgin olive oil
1 tsp salt
½ tsp black pepper
Thread chicken and veggies onto skewers and place on a plate. Alternatively, you can cook the chicken and veggies directly on the grill/skillet without using skewers.
Heat a grill pan, outdoor grill, or skillet over medium-high heat.
When hot, coat grill or bottom of grill/skillet with oil; add the kebabs (as many as will fit). Cook until vegetables are tender, and chicken is cooked through, 4-6 minutes per side. Transfer to a plate and loosely cover with foil. Repeat with remaining kebabs.
1 tbsp virgin coconut oil
To serve, divide kebabs between plates, and top with the remaining chimichurri sauce. Enjoy!