Step 1

Pulse the cilantro, parsley, shallot, and garlic in a food processor until finely chopped.

Step 2

Remove the herb mixture from the food processor. Whisk in the olive oil, red wine vinegar, lime juice, salt, red pepper flakes, and pepper.

Step 3

Set a 1/3 of the sauce aside for a marinade, refrigerate the rest of the sauce for later.

Step 4

Cut the chicken breasts into 1” cubes and place the cubes in a medium-size bowl or plastic bag. Add a ⅓ of the chimichurri sauce and mix until the chicken is completely covered. Cover the bowl (or close the bag) and place in the refrigerator to marinate for 2-4 hours.

Step 5

If you're using wooden skewers, soak them in water for 20-30 minutes before using.

Step 6

Heat the grill on medium-high heat.

Step 7

When the chicken is finished marinating, remove it from the bag or bowl and discard the excess marinade. Alternate the chicken, zucchini, squash, and onion on the skewers, then spoon 1 tablespoon of chimichurri sauce over each kebab.

Step 8

Grill until the chicken is cooked through and veggies are soft, about 12 to 15 minutes, turning once during this time.

Step 9

Serve warm with the remainder of the chimichurri sauce (also delicious spooned over rice or quinoa).