Grilled Chicken Kabobs
Grilled Chicken Kabobs
Serves 4
10 min.
active cooking time
1 hr. 25 min.
total cooking time, including marinating time
These classic chicken kabobs are just as perfect for a quick weeknight meal-on-a-stick as they are for entertaining.
Ingredients
½ lb.
red potatoes, cut into halves or quartered
3 tbsp.
Kowalski's Extra Virgin Olive Oil
2 cloves
fresh garlic, very finely minced
2 tsp.
minced fresh thyme (or ¾ tsp. dried)
¾ tsp.
dried oregano
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 ¼ - 1 ½ lbs.
boneless skinless chicken breasts, cut into 1 ½" cubes
3 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Juice Case), divided
2
bell peppers, cut into 1 ½" pieces
4
(10-12") metal skewers
- garnishes, to taste (optional): lemon wedges and fresh thyme and/or oregano sprigs
Directions
- Place potatoes in a large deep pot; cover with cold salted water. Bring to a boil over high heat; cook until potatoes are barely tender (about 10 min.).
- While potatoes cook, whisk together oil, garlic, thyme, oregano, salt and black pepper in a large mixing bowl. Transfer 1 tbsp. marinade to a second large mixing bowl; set aside.
- Add chicken to the first mixing bowl; toss to coat. Let stand for 1 hr.
- Stir 2 tbsp. lemon juice into the bowl with the chicken; set aside.
- Add potatoes and bell peppers to the bowl with the reserved marinade; add 1 tbsp. lemon juice and toss to coat.
- Preheat grill to medium-high heat; clean grill grates.
- Alternate pieces of chicken, potatoes and bell peppers on skewers; discard marinade.
- Grill skewers, lid down, until chicken is cooked through (15-18 min.), turning skewers ¼ turn every 3-5 min.
- Transfer chicken skewers to a serving platter; garnish with lemon wedges and fresh herbs, if desired.
Tasty Tips:
- If you have trouble with chicken or vegetables spinning on the skewers, try using 2 parallel skewers per kabob.
- If using wooden skewers instead of metal, soak skewers in water for at least 1 hr. before using.
