Chimichurri Chicken Kabobs puts a health spin on summer grilling - WDRB 41 Louisville News

Chimichurri Chicken Kabobs puts a healthy spin on summer grilling

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The Meijer Family Health & Summer Fun Event will features demo, outside family fun ideas and sun care give-aways. There will also be fun Mother Day gift ideas. The event is Saturday, May 11th from 11 a.m. to 2 p.m.

Meijer Dietitian and Healthy Living Advisor Janine Faber, MEd, RD, LD stopped by the studio to share one of her healthy summer recipes.

Chimichurri Chicken Kabobs

Serves: 4


Chimichurri Sauce:

½ cup olive oil (NuVal® Score: 11)

½ cup red wine vinegar (NuVal® Score: 3)

3 garlic cloves, minced (NuVal® Score: 91)

1 tsp. McCormick® Oregano

½ cup finely chopped fresh Italian (flat-leaf) parsley (NuVal® Score: 99)

½ jalapeño pepper, seeded and minced*


1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks (NuVal® Score: 39)

½ red bell pepper, cut into 1-inch chunks (NuVal® Score: 96)

½ yellow bell pepper, cut into 1-inch chunks (NuVal® Score: 96)

1 Vidalia® onion, cut into 1-inch chunks (NuVal® Score: 93)


1. For the chimichurri sauce, in a medium bowl combine oil, vinegar, garlic, oregano, parsley, jalapeño, and salt to taste. Measure ½ cup of the sauce for marinade.

2. For the kabobs, alternately thread chicken, bell peppers and onion onto skewers. Place kabobs in a shallow dish. Pour ½ cup chimichurri sauce over kabobs, turning to coat. Cover and refrigerate at least 1 hour or preferably overnight in the refrigerator, turning occasionally.

3. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Grill kabobs 8 to 10 minutes or until chicken reaches 165°F, turning occasionally. Serve with remaining chimichurri sauce.

Per serving: 280 calories, 14g fat, 2.5g saturated fat, 70mg cholesterol, 75mg sodium, 9g carbohydrate, 2g fiber, 28g protein

* Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.

Source: Chef Steve Petusevsky from Meijer Healthy Living Naturally May/June 2013.

Serve with: Mixed green salad and brown rice.

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