Chimichurri Chicken Kebabs

Ingredients (serves 4):

  • 3 chicken breasts
  • 1 banana shallot
  • 2 cloves garlic
  • a handful 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 iceberg lettuce and quartered cherry tomatoes to serve 


  • Cut chicken breasts into chunks or strips and tip into a freezer bag.
  • 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 the freezer bag with the chicken and leave to marinate for at least 2 hours or overnight.
  • Heat the BBQ until good and hot.
  • Thread the chicken onto metal skewers (note, use metal skewers to ensure the meatcooks in the middle)
  • 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.