Grilled Chicken Kabobs with Zesty Garlic Marinade
Juicy, tender, flavor-packed chicken kabobs! Chicken pieces, marinated Mediterranean-style with warm spices, garlic, citrus and extra virgin olive oil, then skewered along with colorful veggies and grilled to perfection. If you can, allow the chicken to sit in the marinade (refrigerated) for 2 to 4 hours. But if you're short on time, even 30 minutes will work wonders! You can also cook these chicken skewers in the oven (see "Notes" for instructions).
Servings: 12 skewers
Equipment
- 12 skewers, wooden, bamboo, or metal
Ingredients
For the Chicken Kabobs
- 2 teaspoons Spanish paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground green cardamom
- Salt
- Pepper
- 2 pounds boneless skinless chicken breasts, cut into large cubes (1 1/2-inch or so in thickness)
- 15 garlic cloves, minced
- 3 lemons, juiced
- 1 yellow onion, sliced
- 1/2 cup Extra virgin olive oil
- 1 green bell pepper, cut into 1 1/2-inch pieces
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1 1/2-inch pieces
For the Tahini
Instructions
- Make the spice blend: In a small bowl, combine the paprika, thyme, nutmeg, cardamom, and a generous pinch of salt and pepper. Set the chicken in a large bowl and pour the spice mix on top. Use your hands to generously coat the chicken with the spices.
- Marinate: In a small bowl, whisk together the garlic and citrus juice. Add the yellow onion to the bowl with the chicken, then pour the lemon juice mixture over top. Add a generous drizzle (about 1/4 cup) of extra virgin olive oil. Toss the chicken to ensure it's well-coated. Cover and refrigerate for 2 to4 hourIf you’re short on time, allow the chicken to sit in the marinade for at least 30 minutes at room temperature before grilling.
- Get ready: While the chicken sits in the marinade, make the tahini sauce according to this recipe and store in the fridge until you’re ready to serve. A few minutes before grilling, thread the chicken, bell peppers, and red onion onto skewers (discard the yellow onion, it was just to flavor the chicken). Lightly oil and heat a gas grill or griddle to medium-high heat.
- Grill: Lightly oil and heat a gas grill or griddle to medium-high heat. Grill the chicken kabobs, turning occasionally until chicken is cooked through (internal temperature should register 165°F), 10-12 minutes.
- Serve: Place a kabob on a warm pita, and drizzle with tahini sauce.
Video
Notes
- If you’re using bamboo skewers, soak them in water for 1 hour to prevent sticking.
- To make these in the oven: Preheat your oven broiler on high. Coat a sheet pan with a little oil. Arrange the skewers in a single layer on the sheet pan. Broil for 5 minutes, then flip the skewers and broil on the other side for 5 more minutes.
- Leftovers? You can refrigerate leftover chicken kabobs in tight-lid containers for 3 days.
- If you’d like to marinate these skewers overnight, hold off on the citrus. Add the lemon juice 30 minutes before grilling to prevent toughening the meat.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 147.8kcal | Carbohydrates: 6.1g | Protein: 8.8g | Fat: 10.2g | Saturated Fat: 1.5g | Cholesterol: 24.1mg | Potassium: 244.1mg | Fiber: 1.4g | Vitamin A: 531IU | Vitamin C: 28.5mg | Calcium: 21mg | Iron: 0.6mg
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