Description
Succulent chicken skewers with kabob marinade dance with Middle Eastern flavors, promising a delightful culinary journey. Grilled to perfection and packed with aromatic spices, these skewers will transport you straight to the vibrant streets of Lebanon.
Ingredients
Scale
Protein:
- 2 pounds chicken breast, cut into 1-inch cubes
Vegetables:
- 1 bell pepper (red, yellow, or orange), cut into 1-inch pieces
- 1 small zucchini, sliced into thick rounds
- 1 small red onion, cut into wedges
Marinade Ingredients:
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt to taste
Additional:
- Skewers (wooden or metal)
Instructions
- Craft a vibrant marinade by whisking olive oil, soy sauce, lemon juice, garlic, paprika, cumin, oregano, black pepper, and salt in a mixing bowl, creating a robust flavor profile.
- Submerge chicken cubes into the marinade, ensuring complete coverage. Refrigerate for 1-4 hours to allow flavor penetration, ideally not exceeding overnight.
- Prepare vegetables during marination time by cutting bell peppers into 1-inch chunks, zucchini into thick rounds, and red onions into wedge-shaped pieces.
- Remove chicken from marinade and carefully thread protein and vegetable pieces onto skewers, alternating for visual appeal and balanced flavor distribution.
- Heat grill or grill pan to medium-high temperature, approximately 400-450°F, ensuring surface is hot before adding skewers.
- Arrange skewers on heated grill, rotating every 3-4 minutes to achieve uniform charring. Cook for 10-15 minutes until chicken reaches 165°F internal temperature, monitoring for consistent browning.
- Transfer grilled skewers from heat, allowing 3-5 minutes resting time to redistribute internal juices. Plate and serve immediately while maintaining optimal temperature and moisture.
Notes
- Experiment with different marinades by swapping soy sauce for coconut aminos to make the recipe gluten-free and soy-free.
- Add a kick of heat by incorporating red pepper flakes or sriracha into the marinade for those who love spicy flavors.
- Soak wooden skewers in water for 30 minutes before threading to prevent burning during grilling, ensuring even cooking and preventing charred edges.
- Try alternative protein options like tofu, shrimp, or lamb for versatility while maintaining the same delicious marinade and cooking technique.
- Prep Time: 1 hour
- Cook Time: 10-15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 430
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg