Easy Marinated Chicken Kebabs

Easy Marinated Chicken Kebabs

Looking for a quick and flavorful weeknight dinner? Look no further than these Easy Marinated Chicken Kebabs! Tender chicken pieces are marinated in a simple yet delicious blend of herbs and spices, then grilled or baked to perfection. Served with your favorite vegetables and a dipping sauce, this recipe is sure to become a family favorite.

Ingredients:

• For the marinade:

  • 1/2 cup plain yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

• For the kebabs:

  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into wedges
  • Wooden skewers (soaked in water for at least 30 minutes to prevent burning)

Cooking Guide:

1. Marinate the chicken: In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
2. Assemble the kebabs: Thread the chicken pieces, bell peppers, and red onion wedges onto the soaked wooden skewers, alternating ingredients for visual appeal.
3. Cooking method:
   • Grilling: Preheat your grill to medium-high heat. Grill the kebabs for 8-10 minutes per side, or until the chicken is cooked through and the vegetables are tender-crisp.
   • Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the kebabs on the baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
4. Serve: Serve your Easy Marinated Chicken Kebabs immediately with your favorite dipping sauce, such as tzatziki sauce, chimichurri sauce, or simply a squeeze of fresh lemon juice. Enjoy!

Tips:

• For a more vibrant marinade, add a tablespoon of chopped fresh parsley or cilantro.
• If you don’t have wooden skewers, you can thread the chicken and vegetables onto metal skewers. Just be sure to grease them lightly with oil before grilling to prevent sticking.
• Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until warmed through.
• Feel free to experiment with different vegetables on your kebabs. Mushrooms, zucchini, and cherry tomatoes are all great options.