Chicken & Veggie Kebabs

Chicken is a standard protein for my dinner table.  But…truth…sometimes I get really tired of the ways I typically cook it.  Why kebabs have not been one of my go-to’s is beyond me!  Kebabs are quick (even with all the chopping…which thankfully doesn’t require neatness!), versatile, healthful & delish.  I’m putting these on regular rotation from now on!

Kebab Ingredients

  • 1 lb chicken (I prefer thighs, but breasts are fine too), cut into 1″ cubes
  • onion (red or white), cut into 1″ pieces
  • zucchini or summer squash, sliced into 1/2″ coins
  • bell pepper (red or green), cut into 1″ pieces
  • mushrooms, cut into 1/4’s if large; cut into 1/2’s if medium
  • cherry tomatoes
  • lemon, cut into quarters
  • skewers, wooden or metal (see NOTES below)

Marinade Ingredients

  • 3 T olive oil
  • 3 T red wine vinegar (tho any vinegar or acid – like lemon juice – would work)
  • 2 t honey
  • 4 cloves garlic, minced
  • 1 T dried oregano
  • 1 T rosemary, chopped (if using dried use 2 t)
  • 1 t salt
  • 1/2 t freshly ground black pepper

In large glass bowl, whisk the olive oil, vinegar, honey, garlic, oregano, rosemary, salt & pepper together.

Add the chicken & stir to coat. Place in the refrigerator to marinate for 30 min or up to 3 hrs (do not let the chicken sit for longer or the acid will cause it to break down).

When ready to grill, preheat the grill to medium-high heat. Brush the grill grates with oil or coat with nonstick grill spray.

Thread the kabobs. Personally I don’t mix my ingredients when I thread them. I create skewers that are chicken-only, onion-only, mushroom-only, etc. This ensures that each ingredient type is cooked through.

Grill the skewers until fully cooked through & the chicken juices run clear, about 10 to 15 min, turning the skewers every few minutes so that each side has grill marks. Transfer to a serving plate & squeeze the lemon over the top. Serve warm with rice, pita or just by themselves!

NOTES:

  • If using wooden skewers, most recipes say to soak them in water to soak for at least 20 min. Frankly I NEVER do this. Sure, the skewer ends burn a bit…but I’ve never considered this a problem.

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