2 chicken breasts, cubed
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
juice of 1 lime
1 teaspoon salt
1 teaspoon pepper
For the chimichurri:
1 cup parsley
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 cup cilantro
2 cloves garlic, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Method of Preparation:
1. Combine chicken with garlic, olive oil, lime juice, salt, and pepper in a large Ziploc bag. Marinade in refrigerator for 1 hour.
2. Add chicken to skewers, making sure to leave room in between each piece.
3. Place chicken skewer over charcoal fire just above heat with skewer ends touching the edges of the grill. Cook for 4 minutes on each side, or until an internal temperature of 165 degrees F is met.
4. For the chimichurri: combine all ingredients in a food processor. Serve over chicken.
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