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PEEL the garlic cloves and shallot and ADD them to the blender. You can add the Spanish chili to the blender with or without seeds, depending on how hot you like your chimichurri.
RINSE the oregano, cilantro, and parsley and remove the stems. Also, add them to the blender and add a small amount of red wine vinegar and olive oil until you've reached a smooth sauce.
BLEND until well combined and season with pepper and salt. Clean the chicken fillets and remove any excess fat or muscle. CHOP them into bite-size pieces and combine them well with the chimichurri sauce.
MARINATE the chicken for at least 1 hour and use that time to get your barbecue ready.
PIERCE the chicken onto the wooden skewers. If the barbecue is hot enough, you can grill them on both sides for about 4 minutes. Always check if they're ready before eating them!
You can use the leftover chimichurri for serving, but we think these skewers taste so amazing they don't need any extra sauce at all. Enjoy!