Tiffany Haney
Chicken kabobs are a classic summer dish that can be made on a grill, pan, or in the oven. They are easy to make and can be customised with your choice of vegetables and seasonings. The key to juicy and tender chicken kabobs is to brine or marinate the chicken before cooking. The chicken should be soaked in a saltwater mixture or marinade for at least an hour, or up to eight hours for optimal flavour. When grilling, use a meat thermometer to ensure the chicken is cooked through, with an internal temperature of 160-165°F. Chicken kabobs can be served with a variety of sides, such as rice, pita bread, salad, or yogurt-based dips.
| Characteristics | Values |
|---|---|
| Marinade | Olive oil, soy sauce, honey, garlic, salt, pepper, lemon juice, oregano, marjoram, lemon zest, tomato paste, yogurt, Mediterranean spices, vinegar |
| Chicken | Breasts or thighs, cut into bite-sized pieces |
| Vegetables | Bell peppers, zucchini, red onion, mushrooms, portobello mushrooms |
| Other ingredients | Rice, pita bread, tzatziki, yogurt-based dip, parsley, mint, pickled turnips |
| Skewers | Wooden skewers soaked in cold water for at least 30 minutes |
| Grill | Charcoal, gas, or indoor grill pan. Temperature: 350-400°F |
| Cooking time | 5-7 minutes on each side, or until chicken is cooked through (internal temperature of 160-165°F) |
| Calories | 645kcal |
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What You'll Learn
Preparing the chicken and vegetables
Next, prepare the chicken. Cut boneless, skinless chicken breasts into small, chunky pieces that won't fall off the skewers. You can also use chicken thighs if you prefer. Soak the chicken pieces in a brine of lukewarm water and salt for about 15 minutes to lock in juices and prevent the meat from drying out. Then, rinse the chicken and pat it dry before cutting it into bite-sized pieces.
Now it's time to make the marinade. In a large bowl, whisk together olive oil, vinegar or lemon juice, honey, minced garlic, and your preferred seasonings. You can also add soy sauce, tomato paste, or yogurt to the marinade for extra flavor. Place the chicken and vegetables into the bowl with the marinade and toss to coat. Cover the bowl and refrigerate for at least 30 minutes or up to 8 hours, depending on how much time you have and how intense you want the flavors to be. The longer it sits, the more the flavors will soak into the chicken and vegetables.
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Making the marinade
One option is to whisk together olive oil, vinegar, honey, minced garlic, and seasonings in a large mixing bowl. Set this aside, and cut your boneless skinless chicken breasts into small, chunky pieces. You can also add vegetables, such as bell peppers, zucchini, and red onions. Cut the veggies to a similar size as the chicken so they cook evenly, and set them aside.
Another marinade option is to use Mediterranean spices and dressing. Add olive oil, lemon juice, oregano, marjoram, salt, and lemon zest from one lemon to a bowl and mix well. You can also add yogurt to your marinade, which will make the chicken extra juicy and prevent it from drying out on the grill. Tomato paste will also give the chicken a great umami flavour and a red colour.
Once you've prepared your marinade, toss the chicken and veggies in the bowl to coat them. Cover the bowl and refrigerate for at least half an hour to overnight, depending on how much time you have and how strong you want the flavour to be. The longer you leave it, the stronger the flavours will become as they soak into the chicken.
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Marinating the chicken
Preparing the Chicken
Before marinating, cut the chicken into cubes of 1- to 1.5-inch size. This ensures the chicken cooks evenly and allows the marinade to infuse the meat with flavour from all sides. You can use chicken breasts or thighs, whichever you prefer.
Making the Marinade
There are many different marinade recipes to try, but a typical Mediterranean marinade includes olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. You can also add spices such as paprika, cumin, cinnamon, red pepper flakes, nutmeg, cardamom, and dried thyme for a bolder flavour. Whisk the ingredients together in a bowl or a large zip bag.
Brining (Optional)
If you have the time, you can brine the chicken before marinating. Brining is a simple process of soaking the chicken in lukewarm water and salt for at least 15 minutes. This helps lock in the juices and prevents the chicken from drying out during cooking. After brining, remember to rinse the chicken with cold water and pat it dry before adding it to the marinade.
Add the cubed chicken to the marinade and ensure it is well coated. Cover and refrigerate for at least 20 minutes to 4 hours. The longer you marinate, the stronger the flavours will be. However, if your marinade contains citrus, do not exceed 4 hours, as the acidity can start to toughen the meat. For optimal flavour, some recipes recommend marinating for up to 8 hours or even overnight.
Assembling the Skewers
While the chicken is marinating, soak your wooden skewers in water for at least 30 minutes to prevent them from burning or catching fire during grilling. If you are using metal skewers, this step is not necessary. Thread the chicken onto the skewers, alternating with vegetables such as bell peppers, zucchini, onions, or mushrooms if desired.
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Cooking the chicken
Chicken kabobs are a great option for a summer dinner. They are easy to make and can be customised with your choice of vegetables and seasonings. You can use chicken breasts or thighs, whichever you prefer. Cut the chicken into bite-sized pieces, and if you want to get fancy, you can brine the chicken first. This involves soaking the chicken in lukewarm water and salt for 15 minutes, then rinsing and patting the chicken dry before cutting it into pieces.
The key to juicy and flavourful chicken kabobs is the marinade. In a large bowl, whisk together your choice of marinade ingredients. A simple marinade can be made with olive oil, vinegar, honey, minced garlic, and seasonings. You can also add lemon juice, oregano, marjoram, salt, and lemon zest for a Mediterranean twist. For a sweet and savoury option, try a honey-garlic marinade. If you want to add vegetables, cut them into similar-sized pieces as the chicken so that they cook evenly, then add them to the bowl and toss to coat. Cover the bowl and refrigerate for at least 30 minutes to 8 hours, depending on how much time you have and how intense you want the flavour to be.
After marinating, it's time to skewer the chicken and vegetables. If you are using wooden skewers, soak them in cold water for at least 30 minutes before threading on the chicken and vegetables. This will prevent the skewers from burning. You can also pour any leftover marinade on top of the skewers to keep them moist and enhance the flavour.
Now you are ready to pan-grill your chicken kabobs! Preheat your grill pan to medium-high heat. Place the skewers on the pan and cook for about 4-7 minutes on each side, flipping occasionally, until the chicken is cooked through. The middle of the pan tends to be hotter than the sides, so you may need to move the skewers around to ensure even cooking. The best way to check if the chicken is done is to use a meat thermometer; the chicken is cooked when the internal temperature reaches 160-165°F.
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Serving the chicken kabobs
Once your chicken kabobs are grilled to perfection, you can serve them in a variety of ways. Firstly, it is important to note that the safest way to eat a skewer is by sliding the cooked ingredients off into a dish instead of eating straight from the stick. While adults can usually eat it straight from the skewer, it is advised that children have their skewers disassembled and placed in a dish for consumption.
Now, onto the fun part – deciding what to serve with your chicken kabobs! A popular option is to serve them with a Greek salad, pita bread, tzatziki or yoghurt-based dip, and a dollop of yoghurt or tzatziki sauce. You can also add some pickled turnips or freshly chopped herbs like parsley, mint, or rosemary and thyme for extra flavour. Chicken kabobs go well with rice for a more filling meal. If you're looking for something lighter, a salad is a perfect option, such as the Panera Strawberry Poppyseed Salad or a Mediterranean Greek salad.
For a more substantial meal, consider adding some grilled green beans or Parmesan grilled corn on the cob. If you're feeling adventurous, throw some fruit like pineapple into the mix – fruit adds a delicious sweet and savoury aspect. You can also serve your chicken kabobs with a side of grilled vegetables. Just remember to cut the vegetables and chicken to a similar size so they cook evenly.
Chicken kabobs are a versatile dish that can be customised to your taste preferences. Feel free to get creative and experiment with different ingredients and sides to find your perfect combination. Enjoy your meal!
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Frequently asked questions
Grill chicken kabobs for about 4-7 minutes on each side. The chicken is cooked when the internal temperature reaches 160-165°F.
Use a meat thermometer to check the internal temperature of the chicken. The chicken is cooked when it reaches an internal temperature of 160-165°F. Also, ensure that the chicken pieces are cut uniformly to avoid unevenly cooked meat.
Olive oil, soy sauce, honey, garlic, salt, pepper, lemon juice, oregano, marjoram, lemon zest, vinegar, tomato paste, and yoghurt are all popular ingredients for a chicken marinade.
