Ingredients
Units
Scale
- 1.5 to 2 pounds boneless skinless chicken breast or thighs
- 1 red bell pepper, cut into chunks
- 1 green or yellow bell pepper, cut into chunks
- 1 red onion, cut into squares
- 1 zucchini, sliced thick
- 8 to 10 mushrooms (optional)
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1.5 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon honey (optional)
Instructions
- Soak wooden skewers in water for at least 30 minutes, or use metal skewers and skip this.
- Cut chicken into chunks that are about 1 to 1.5 inches.
- Mix your marinade, then toss the chicken in it. Cover and refrigerate.
- Cut your veggies into similar sized pieces so they cook evenly.
- Thread chicken and veggies onto skewers, leaving a tiny bit of space between pieces.
- Preheat the grill to medium-high and oil the grates lightly.
- Grill for 10 to 14 minutes, turning every few minutes.
- Let the kabobs rest for about 3 minutes, then serve.
Notes
Do not crowd the skewers with only chicken. Mixing in veggies helps protect the chicken from high heat. If you want extra sauce, set some marinade aside before adding raw chicken.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Main course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Paleo
Nutrition
- Serving Size: 1 kabob
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg