Description
Perfect Homemade Chicken Shish Kabobs are juicy, marinated chicken cubes grilled to perfection alongside colorful bell peppers, red onions, and cherry tomatoes. This flavorful and vibrant dish is great for a quick weeknight dinner or weekend barbecue, offering a delicious blend of Mediterranean spices with fresh ingredients.
Ingredients
Scale
Chicken and Marinade
- 1.5 pounds Chicken Breast (Boneless, skinless, cut into 1.5-inch cubes)
- 1/4 cup Extra virgin olive oil
- 3 cloves Garlic (minced)
- 3 tablespoons Lemon juice
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Black pepper
- 1 teaspoon Kosher salt
Vegetables
- 2 Bell peppers (1 red, 1 green, cut into 1-inch pieces)
- 1 Red onion (medium-sized, cut into wedges)
- 1 cup Cherry tomatoes (left whole)
- Wooden or metal skewers
Instructions
- Prepare the Marinade: In a large mixing bowl, combine olive oil, minced garlic, lemon juice, paprika, cumin, black pepper, and kosher salt. Whisk the ingredients well until fully blended to create a flavorful marinade.
- Marinate the Chicken: Add the chicken cubes to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate the chicken for at least 30 minutes to absorb the flavors properly.
- Prepare the Vegetables: While the chicken marinates, cut the bell peppers into 1-inch pieces and the red onion into wedges. Keep the cherry tomatoes whole for grilling.
- Assemble the Kabobs: Remove the marinated chicken from the refrigerator. Thread the chicken pieces onto the skewers, alternating with pieces of bell peppers, red onion wedges, and whole cherry tomatoes for an even distribution of flavors and colors.
- Preheat the Grill: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning during cooking.
- Grill the Kabobs: Place the assembled kabobs on the grill and cook for 10-15 minutes, turning occasionally. Grill until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
- Let Kabobs Rest: Remove the kabobs from the grill and allow them to rest for a few minutes. This helps retain the juices and makes the chicken more tender.
- Serve and Enjoy: Serve the chicken shish kabobs immediately, optionally garnished with fresh herbs such as parsley or cilantro for added flavor and presentation.
Notes
- Soak wooden skewers in water for at least 20 minutes before grilling to avoid burning.
- For quicker marinating, you can use a zip-top bag for the chicken and marinade.
- You may substitute chicken thighs for breast if you prefer more juicy and flavorful meat.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- These kabobs can also be cooked under a broiler or on a stovetop grill pan if an outdoor grill is unavailable.
- Leftover kabobs can be stored in an airtight container and refrigerated for up to 3 days.
