Chicken kabobs
Grilled chicken kabobs prepared with marinated chicken, vegetables, and skewered for grilling.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into 1-inch cubes) | 800 | Grams |
| Red Bell Pepper (cut into 1-inch pieces) | 2 | Count |
| Yellow Bell Pepper (cut into 1-inch pieces) | 2 | Count |
| Red Onion (cut into wedges) | 2 | Count |
| Zucchini (cut into 1-inch thick slices) | 2 | Count |
| Olive Oil (extra virgin) | 4 | Tbsp |
| Lemon Juice (freshly squeezed) | 3 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Salt | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Dried Oregano | 2 | Tsp |
| Wooden Skewers (soaked in water for 30 minutes) | 10 | Count |
Instructions
- In a large bowl, combine olive oil, lemon juice, minced garlic, salt, black pepper, and dried oregano to create the marinade.
- Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
- Preheat the grill to medium-high heat.
- Thread the marinated chicken, red bell pepper, yellow bell pepper, red onion, and zucchini onto the soaked wooden skewers, alternating between the ingredients.
- Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
- Remove the skewers from the grill and let them rest for a few minutes before serving.
Prep
- Thaw chicken breast if frozen.
- Soak wooden skewers in water for 30 minutes.
Kitchen equipment
GrillWooden Skewers