Combine the ingredients in a resealable plastic bag. Marinate the chicken for at least 4 hours and up to 6 hours.
For the chimichurri, combine the parsley, mint, Fresno pepper, shallot, garlic, sherry, honey and lemon in a food processor. Stream in the olive oil while the machine is running, until combined. Season with salt and pepper; reserve.
Remove the chicken from marinade and thread onto skewers. Season with salt and pepper
On a grill or broiler, grill the skewers for 3-4 minutes on each side, until completely cooked through. Serve on top of pitas with sauce alongside.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.