Lemon-Garlic Chicken and Tomato Kebabs + Basil Chimichurri


3 cloves garlic, minced
3 tbsp olive oil
1 tbsp lemon zest + 1 tbsp lemon juice
1 tsp honey
1 tsp coarse salt
1/2 tsp ground pepper
1/2 tsp red pepper flakes
2 lb boneless chicken thighs
1 pint cherry tomatoes


1 1/4 oz fresh basil
1/4 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, oil lemon zest, lemon juice, honey, salt, pepper, and red pepper flakes. Prick chicken on all sides, then cut into 2 inch chunks. Add to marinade and let sit for 5 minutes.

Combine basil, parsley, olive oil, vinegar, garlic, a pinch of salt and black pepper in a blender and pulse until coarsely chopped. Check seasonings and adjust as needed. Pour into a serving bowl for later.

Thread chicken into skewers, then tomatoes on separate ones, having a small gap between each piece. Brush tomatoes with oil and sprinkle with salt.

It’s preferable to use a grill but I’m using a grill pan most likely to cook the kebabs. Preheat a grill pan on medium high heat for about 5 minutes or until very hot. Grill chicken for about 10 minutes, 5 for the tomatoes, turning to brown on all sides.

Serve with sauce.

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