There’s something special about summer grilling in Arizona. Whether you’re gathering with friends on the patio, hosting a family cookout, or simply enjoying a warm evening under the Prescott sky, the grill becomes the center of the season. While quality ingredients are important, the secret to unforgettable summer meals often comes down to one thing: flavor.
That’s where Spice Traveler’s Chimichurri Seasoning comes in.
Inspired by the bold flavors of traditional Argentine chimichurri, this vibrant blend combines oregano, basil, parsley, onion, garlic, chili flakes, and paprika for a fresh, herbaceous flavor with just the right amount of zest. The seasoning can be transformed into a classic chimichurri sauce with olive oil, vinegar, and water, making it a versatile addition to everything from grilled meats and vegetables to seafood and potatoes.
One of the best things about chimichurri is its versatility. Traditionally served alongside grilled meats, the bright combination of herbs, garlic, olive oil, and vinegar helps balance the smoky richness that comes from the grill. It’s equally delicious as a marinade, finishing sauce, or dipping sauce, making it a staple for summer entertaining.
For an easy crowd-pleaser, try these Grilled Chimichurri Chicken Kabobs, featuring Spice Traveler’s signature seasoning blend.
Grilled Chimichurri Chicken Kabobs
For the Chimichurri
- 1 jar Spice Traveler Chimichurri
- ⅓ cup warm water
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
For the Kabobs
- 1½ lbs chicken breast, diced into 1-inch cubes
- 24 baby potatoes
- 2 medium red bell peppers, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- Kosher salt and black pepper, to taste
- 6–8 stainless steel or bamboo skewers
Directions
- In a small bowl, mix the Spice Traveler Chimichurri with warm water and stir until rehydrated. Add olive oil and red wine vinegar and stir to combine. Set aside.
- Place potatoes in a large pot and cover with cold water. Add kosher salt and bring to a boil. Cook for 5–7 minutes until just fork-tender. Drain and let cool.
- Assemble skewers by alternating potatoes, chicken, red onion, and bell pepper. Drizzle half of the chimichurri over the kabobs and toss to coat. Reserve the remaining sauce.
- Preheat the grill to medium-high heat. Grill kabobs for 4–5 minutes per side, or until chicken is fully cooked and vegetables are lightly charred.
- Remove from the grill and let rest for several minutes. Transfer to a serving platter and drizzle with the remaining chimichurri before serving.
The result is a colorful, flavor-packed meal that captures everything we love about summer grilling—fresh ingredients, bold seasonings, and simple preparation. Pair these kabobs with a crisp salad, grilled corn, or a chilled glass of white wine for an easy backyard feast.
This summer, skip the ordinary and explore new flavors with Spice Traveler. From smoky barbecue blends to globally inspired seasonings, their handcrafted spices make it easy to bring restaurant-quality flavor to your own backyard. Because great grilling doesn’t just start with the fire—it starts with the seasoning. 🔥🌿
Find Spice Traveler’s Chimichurri Seasoning and other globally inspired blends at Spice Traveler Prescott.