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.