Description
Great for the grill: a different spin on a classic shish-kabob. The trend has been booming and this version takes a standard concept and incorporates new and fresh flavors.
Ingredients
- 8 ounces, weight Ground Chicken
- ½ cups Bread Crumbs
- 1 Tablespoon Mayonnaise
- ¼ cups Diced White Onion
- 1 teaspoon Chopped Garlic
- 16 Cherry Tomatoes
- 1 Yellow Pepper, Cut Into 1-inch Squares
- 1 Small Zucchini, Cut Into 1-inch Squares
- FOR THE CHIMICHURRI SAUCE:
- ½ cups Chopped Parsley
- 12 leaves Mint
- 1 clove Garlic
- ½ cups Olive Oil
Preparation
Mix together chicken, bread crumbs, mayo, onions and chopped garlic and roll into 1-inch meatballs.
Preheat oven to 350ºF and bake meatballs for 20 minutes. Place on plate and refrigerate for at least 15 minutes.
To make the chimichurri sauce, place parsley, mint and garlic in food processor and mix until finely chopped. Slowly drizzle in olive oil until well combined. Set aside.
To assemble kabobs, alternate meatballs, cherry tomatoes, 1-inch squares of peppers and zucchini until skewers are filled. Place kabobs on grill and turn often until all vegetables are cooked to desired doneness. Brush chimicurri sauce on kabobs and let sit for 5 minutes before serving.
