Lemon-Garlic Chicken and Tomato Kebabs with Basil Chimichurri Sauce


3 cloves garlic, grated
3 tbsp olive oil
1 tbsp lemon zest
1 tbsp lemon juice
1 tsp honey
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp crushed red pepper
2 lb boneless chicken thighs or breasts
12 oz cherry tomatoes

Chimimichurri Sauce

1 1/4 cup fresh basil
1/2 cup flat leaf parsley
1/3 cup olive oil
2 tbsp red wine vinegar
1 garlic clove, grated
Salt and pepper to taste


Whisk together garlic, olive oil, lemon zest and juice, honey, kosher salt and pepper and crushed red pepper.

Cut chicken into 2 inch cubes and add to marinade. Mix thoroughly and let sit for at least 5 minutes.

Combine basil, parsley, olive oil, vinegar, garlic, salt, pepper to a food processor or blender and pulse until chopped. Check seasonings and adjust. Keep at room temperature until chicken is ready.

Thread chicken onto skewers, leaving space between so it cooks evenly.

Thread tomatoes to a seperate skewer and brush with olive oil and a little salt.

Prepare a grill pan or skillet and cook on medium high until tomatoes begin to soften and chicken browned on the outside, about 5 minutes for tomatoes and 10 for chicken.

Transfer to plate and serve with sauce.

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