Chicken And Vegetable Kabobs With Chimichurri Sauce

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Pamela Salzman


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¾ cup fresh flat-leaf parsley leaves and tender stems, packed

½ cup fresh cilantro leaves and tender stems, packed (or mint or use all parsley)

2 Tablespoons fresh oregano or basil leaves (or use 2 teaspoons dried oregano or omit)

3 garlic cloves

3 Tablespoons unpasteurized apple cider vinegar or red wine vinegar

6 Tablespoons unrefined cold-pressed extra virgin olive oil

½ teaspoon fine grain sea salt

¼ teaspoon red pepper flakes or more to taste

3 boneless, skinless chicken breasts, cut into 1-inch cubes

2 small zucchini, cut into ¾-inch rounds

1 sweet red bell pepper, cut into 1-inch pieces

8 cremini mushrooms, trimmed

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