Chicken Kebabs
The Good LFE Cookbook
5-6
20 minutes
45 minutes
Mediterranean
Main Dishes
This colorful weeknight dinner can be seasoned in different ways depending on what marinade you use. The lemon and herb marinade goes well with Greek or Italian menus, while the garlic and curry marinade is fantastic with peanut sauce and an Asian inspired salad. Loosely stack your meat and vegetables on skewers to ensure they cook evenly. Soaking your onions in salt water reduces their bite.
Ingredients
For Skewers:
- 10 boneless and skinless chicken thighs, cut into 1 × 2" strips
- 3 bell peppers (I like to use 1 each of red, green, and yellow) cut into 1" cubes
- 1 red onion, cut into 1" cubes, soaked in salt water for 30 minutes before marinating
Curry Marinade:
- ½ cup coconut aminos
- 3 tablespoons rice vinegar
- 2 tablespoons maple syrup or brown sugar
- 1½ teaspoons mild curry powder
- 3 garlic cloves, grated
- 1 teaspoon salt
Lemon & Herb Marinade:
- ½ cup olive oil
- Juice and zest from 3 lemons
- 2 tablespoons thyme, chopped
- 2 tablespoon oregano, chopped
- 2 tablespoons Dijon mustard
- 3 garlic cloves, grated
- 2 teaspoons salt
- Freshly ground black pepper, to taste
Directions
Assemble kebabs, alternating chicken and vegetables on skewers (folding chicken strips in half, if necessary). Place kebabs in large baking dish and pour marinade over top. Let marinate for 3 hours minimum, rotating to make sure all kebabs are evenly coated in marinade.
After kebabs have marinated, preheat oven to 350°F (180°C). Remove excess marinade and bake on a large parchment-lined sheet pan for 30–45 minutes until chicken is cooked through. Turn oven to broil and broil for 1–2 minutes on each side until vegetables are slightly charred around edges.
The kebabs can also be grilled over medium heat. If grilling, soak skewers in water for 1 hour before assembling kebabs.
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