Grilled Chicken Kebabs
Note for the cook: Since you’re firing up the grill anyway, I love to throw any extra veggies into a grill pan and grill those up as well. If using wooden skewer sticks, be sure to soak them in water before assembling your kebabs. Recipe yields about 10 large kebabs.
Servings: 10
Ingredients
For the marinade:
- 2 lemons juiced
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- Kosher salt
- Freshly ground black pepper
For the kebabs:
- 2 pounds Just BARE Organic Boneless Skinless Chicken Breast Fillets cubed
- 1 yellow onion quartered and cut into cubes
- 1 red bell pepper cubed
- 1 orange bell pepper cubed
- 1 yellow bell pepper cubed
- 1 small eggplant cubed
- 1 8 ounce package cremini mushrooms, stems removed
- 1 zucchini sliced into 1-inch rounds
- Special equipment: wooden or metal skewer sticks
Instructions
For the marinade:
- Using a small bowl, mix together the marinade ingredients and set aside. Place the chicken cubes into a large plastic zip top bag and pour just half of the marinade inside. (Reserve the remaining marinade for the kebabs). Seal the bag closed and lay flat in your refrigerator for at least 1 to 2 hours, or overnight.
For the kebabs:
- Remove chicken from the refrigerator and set out all of your cut veggies.
- Prepare kebabs by skewering alternating pieces of chicken and various veggies. Place the skewers into a large baking dish and pour the remaining marinade over the kebabs. Cover dish and refrigerate for at least 30 minutes to one hour.
- When ready to cook, heat your outdoor grill to high. Place skewers on grill. Cook, using tongs to turn skewers occasionally, until the chicken is cooked through, for about 15 to 20 minutes.