How to make lemon and herb chicken kabobs | Chicken kabob recipe

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and juicier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for grilling.

bell peppers

🥗Healthier: mixed vegetables

💰Cheaper: frozen bell peppers

Frozen options are often cheaper and just as nutritious.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers can be used but will have a different texture.

Make the lemon and herb marinade by mixing together 3/4 cup fresh lemon juice, 1/2 cup olive oil, 2 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons dry oregano, 1 teaspoon dry basil, 1/2 teaspoon smoked paprika, 1 teaspoon granulated garlic, and 1 teaspoon granulated onion.

Add 2 tablespoons of minced garlic to the marinade and mix well until combined.

Cut 3-4 pounds of boneless skinless chicken thighs into chunks and pour half of the marinade over the chicken, mixing well to coat.

In a bowl, add sweet bell pepper and onion (or any other veggies you prefer) and pour the remaining marinade over them, stirring to combine.

Soak wooden skewers in water to prevent burning during cooking.

Thread the chicken and veggies onto the skewers, alternating as desired, until filled.

Let the skewers marinate for a while if desired.

Heat a frying pan with a little olive oil and add the kebabs, cooking for about 4-5 minutes per side until browned.

Once browned on one side, flip the kebabs and cook for another 4-5 minutes until fully cooked.

Transfer the kebabs to a baking sheet and bake in the oven at 375°F for about 10-12 minutes until perfectly cooked and juicy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens