Recipe from our chef: Honey, lemon, garlic chicken kabobs | Ohio State Medical Center

In a bowl, mix honey, lemon juice, minced garlic, salt, black pepper, paprika, and olive oil to create the marinade.

Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Preheat the grill to medium-high heat.

Thread the marinated chicken, red bell pepper, green bell pepper, and onion onto the skewers, alternating between the chicken and vegetables.

Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Check the internal temperature of the chicken; it should reach 165°F (75°C).

Remove the kabobs from the grill and let them rest for a few minutes before serving.

Serve the kabobs warm, optionally with a side of rice or salad.

Equipment Needed

Spice Level:

Dietary