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Chimichurri chicken kebabs

These chicken skewers are really easy to make, and the kids will love to get involved too. The marinade keeps the chicken moist and flavoursome.


  • Chopping board
  • Freezer bags
  • Glass bottles/jars for oil and vinegar
  • Bowl for lemons
  • Pretty board for end shot
  • Pretty bowl for salad

Prep Time 120mins

Cooking time 15mins

Serves 4

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    • 3 chicken breasts

    • 1 banana shallot

    • 2 cloves garlic

    • A handful of coriander

    • A handful flat leaf parsley

    • 1 tbsp oregano

    • 2-3 slices of green jalapeno pepper (I use them from the jar)

    • 50ml white wine vinegar

    • 2tbsp olive oil

    • salt and pepper

    • 4 pitta bread

    • Shredded iceburg lettuce and quartered cherry tomatoes to serve

  1. Cut chicken breasts into chunks or strips and tip into a freezer bag.
  2. Put the shallot, garlic, coriander, parsley, oregano and peppers into food processor and blitz. Then add the vinegar and olive oil and season to taste. Place in freezer bag with the chicken and leave to marinate for at least 2 hours.
  3. Heat the bbq so it's nice and hot.
  4. Thread the chicken onto metal skewers bbq for 6-7 minutes, turning until lovely and charred and cooked through. Rest for a couple of minutes whilst you griddle the pitta bread on both sides then open up and fill with the chicken and salad.

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