Grilled Lemon-Garlic Chicken and Tomato Kebabs With Basil Chimichurri Recipe

Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

For the Kebabs: While grill preheats, whisk together garlic, oil, lemon zest and juice, maple syrup, salt, pepper, and red pepper flakes in a large bowl.

Prick chicken all over with a fork, then cut into 2-inch chunks. Add to marinade and mix to coat. It needs to sit for only about 5 minutes.

For the Chimichurri: While chicken marinates, combine basil, parsley, olive oil, vinegar, garlic, a large pinch of salt, and a few grinds of black pepper in the bowl of a food processor and pulse until herbs are coarsely chopped. Season to taste with more salt and pepper as desired. Pour into a serving bowl and leave at room temperature until chicken is ready.

Thread chicken onto metal (or pre-soaked bamboo) skewers, using a halved onion or potato to make the process faster and safer. Make sure to leave a little room between pieces on the skewers so they cook evenly.

Thread tomatoes onto separate skewers, brush with olive oil, and sprinkle with a little salt.

Grill chicken and tomatoes over direct heat until tomatoes are softened and chicken is lightly charred and cooked through, turning skewers occasionally, about 5 minutes for tomatoes and 10 minutes for chicken.

Transfer chicken and tomato skewers to a platter and serve with chimichurri.