Grilled Chicken Kabobs Recipe
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 zucchini (sliced into 1/3 inch slices)
- 2 bell peppers (sliced into 1-inch pieces)
- 1 onion (quartered into 1-inch pieces)
- 1½ pounds chicken breasts (skinless boneless - cubed into 1-inch pieces)
Method
- Dissolve ¼ cup of salt in 4 cups of lukewarm water. That is enough for 4 chicken breasts. Brine for at least 15 minutes (but you can do 2 hours if you have time), then rinse the chicken with fresh water and pat dry with paper towels.
- In a small bowl whisk the olive oil with garlic powder, paprika, salt, and pepper.
- Toss the vegetables in half of the marinade, and add the rest of the marinade to the chicken. Mix and make sure that everything is well coated.
- Heat up the grill on medium-high heat or 375°F (190°C).
- Place the skewers on your preheated grill, the grilling will take around 10-15 minutes turning halfway through. Make sure that the chicken is cooked through and is golden brown, but avoid overcooking the chicken as it can dry out and become tough. So keep a close eye on the chicken.
- Preheat the oven to 450°F (230°C), and cook for 20-25 minutes turning halfway through.