Summer grilling is incomplete without a few barbeque recipes on the menu, chicken kebabs are my go-to in every season. The marinade is easy to make with pantry staples but packs a real punch(thanks to fresh lemon juice). Chicken soaks up all the flavors of the marinade and turns out perfectly seasoned, juicy, and tender every single time.
Why we love these kebabs is this recipe’s versatility. You don’t always have to light up the grill to make it. You can make these in the oven or in a grill pan and get the same smokey kebabs like in your favorite kebab outlet. You also get to use all those colorful veggies, which get beautifully charred.
Chicken- Boneless chicken breast cut into 1-inch cubes. Because of the marination, chicken breast stays moist and juicy. If using frozen chicken, thaw it completely. You can also use chicken thighs. Skewers– Metal skewers are reusable, but I never find them when it’s grilling time. Wooden ones come in handy. All you have to do is to soak in water for 15 minutes to prevent it from catching fire.
Chicken kebab marinade
Lemon juice- The acidity in lemon juice tenderizes the chicken and also makes the flavor pop. Parsley- For a pop of freshness and flavor. Garlic- You can use garlic powder, but fresh garlic has a different flavor. Oil- You can use any oil with a high smoking point. Oil keeps the chicken pieces from sticking to the grill/pan. Seasoning mix– I have used a blend of spices for a warm and smokey flavor.Smoked paprika, ground cumin, cinnamon, salt and pepper. You can use dried oregano or thyme in the seasoning mix as well.
Vegetable options
You could use a blend of colorful vegetables in the skewers. Make sure you keep the ratio of chicken and veggies 2:1. Colourful peppers, zucchini, and onions are popular choices. Cut them into wedges roughly 1-inch and thread in between the meat. Baby mushrooms will also be perfect in these chicken kabobs. Along with a good marinade, it’s important to rest the chicken for at least 30 minutes and season the chicken inside out. Thread marinated chicken and vegetables to the skewers. You can either cook them outdoor or grill pan until the chicken is done. Bast chicken once in between with leftover marinade.
Reheat-
Reheat leftovers in a microwave or preheated oven. These kebabs reheats well in an air fryer too.
Freeze–
Remove the skewers, then freeze leftover chicken and vegetables in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The vegetables might loose the crunch and get soggy.
Salad- Any grilled meat goes well with a refreshing summer salad that’s zesty. Like this Quinoa Salad, Greek Tortellini salad , Mediterranean Chicken pea salad. Pair with classic salads – Roasted corn salad, Corn pasta salad . Make a Mediterranean spread – Pita bread, Hummus, Cucumber feta salad, Tomato salad , and olives.
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