Claire Thompson
Chicken kabobs are a fun and flavorful meal that can be made in the oven or on the grill. The secret to the best chicken kabobs is in the marinade, which can also be used for the vegetables. The marinade is the most important part of the recipe as it brings the majority of the flavor to the dish. A good marinade will infuse the chicken with flavor in as little as 20 minutes, but the longer it sits, the stronger the flavor will be. A bright and zesty marinade can be made with olive oil, lemon juice, red wine vinegar, dijon mustard, fresh garlic, and dried oregano. Alternatively, a sweet and savory marinade can be made with honey, soy sauce, vegetable oil, and ground black pepper.
| Characteristics | Values |
|---|---|
| Marinade ingredients | Olive oil, lemon juice, lemon zest, garlic, oregano, thyme, honey, vinegar, salt, pepper, soy sauce, cayenne, cumin, turmeric, paprika, cinnamon, Greek yogurt |
| Marinade time | 20 minutes to 8 hours |
| Skewers | Metal or wooden skewers |
| Vegetables | Zucchini, red bell pepper, yellow bell pepper, red onion, mushrooms, cherry tomatoes, eggplant, parsley, feta cheese |
| Cooking method | Grill, oven |
| Cooking time | 5-7 minutes on each side, 18-20 minutes total |
| Temperature | 375°F |
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What You'll Learn
- Marinade ingredients: olive oil, lemon, garlic, herbs, salt, pepper, soy sauce, honey
- Marinade timings: 20 minutes to 4 hours, or overnight for non-citrus marinades
- Vegetables to use: mushrooms, zucchini, bell peppers, eggplant, cherry tomatoes
- Skewer types: metal or wooden, soak wooden skewers in warm water for at least 20 minutes
- Cooking methods: grill or bake in the oven
Marinade ingredients: olive oil, lemon, garlic, herbs, salt, pepper, soy sauce, honey
A good marinade is essential for chicken kabobs as it adds flavour to the meat and vegetables. Here is a marinade recipe that uses olive oil, lemon, garlic, herbs, salt, pepper, soy sauce, and honey.
Firstly, whisk together olive oil, lemon zest, lemon juice, garlic, herbs, salt, and pepper in a medium bowl. You can use dried herbs, such as oregano, or fresh herbs, such as parsley and basil. If you want to add some heat, include some red pepper flakes or hot pepper sauce.
Next, pour the marinade into a large zip-top bag or bowl. Add cubed chicken breasts to the marinade, seal, and refrigerate for 20 minutes to 4 hours. If you want to add vegetables to the marinade, use vegetables that will hold their shape, such as bell peppers, zucchini, mushrooms, and onions. Thread the marinated chicken and vegetables onto skewers, alternating between the two.
Finally, cook the chicken kabobs on a grill or in the oven for 5-7 minutes on each side, or until the chicken is cooked through. You can also baste the chicken with the marinade while cooking for extra flavour and moisture. Enjoy your delicious and flavourful chicken kabobs!
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Marinade timings: 20 minutes to 4 hours, or overnight for non-citrus marinades
The ideal marinade time depends on the ingredients used in the marinade. For marinades with citrus ingredients, such as lemon juice or lemon zest, 20 minutes to 4 hours is sufficient. This shorter marinade time ensures the chicken doesn't take on a mushy texture.
Citrus marinades infuse chicken skewers with a bright, tangy flavour. The acid in the citrus juice also helps to tenderise the meat, making it juicier and more flavourful.
For marinades without citrus ingredients, such as Korean chicken marinade, pesto marinade, or spicy chicken marinade, the meat can be left to marinate overnight. The longer marinating time allows the flavours to penetrate the meat more deeply, resulting in more intensely flavoured chicken kabobs.
It's worth noting that the size of the chicken pieces also affects the ideal marinade time. Smaller pieces of chicken have more surface area, which means they will absorb the flavours of the marinade more quickly. Therefore, it's important not to leave small pieces of chicken in the marinade for too long, as they may break down and become mushy.
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Vegetables to use: mushrooms, zucchini, bell peppers, eggplant, cherry tomatoes
When making chicken kabobs, the marinade is the most important part of the recipe as it brings the majority of the flavour to the dish. Chicken is usually the star of the show, but the vegetables should not be overlooked. Here are some tips for choosing and preparing the vegetables, specifically mushrooms, zucchini, bell peppers, eggplant, and cherry tomatoes.
Mushrooms are a great addition to chicken kabobs. Portobello mushrooms are a perfect size for sliding onto a skewer, and they hold their shape well when grilled. Baby bella mushrooms are also a good option. If you want to add extra flavour to the mushrooms, you can marinate them before putting them on the skewers.
Zucchini is another popular choice for chicken kabobs. Cut the zucchini into 1-inch pieces or rounds before adding them to the skewers. To season the zucchini, drizzle olive oil over the pieces and sprinkle with salt and pepper. Toss gently to distribute the seasoning evenly.
Bell peppers add a pop of colour and a crisp texture to chicken kabobs. Any colour of bell pepper can be used, including red, yellow, or green. Cut the peppers into 1-inch pieces before skewering. Like zucchini, bell peppers can be seasoned with olive oil, salt, and pepper.
Eggplant is a versatile vegetable that can be grilled or baked. Cut the eggplant into 1-inch cubes or slices before adding them to the skewers. Eggplant has a tendency to absorb liquids, so it may be a good idea to brush the eggplant with olive oil or marinade before placing it on the skewers.
Cherry tomatoes are a perfect size for chicken kabobs and can be left whole. They add a juicy burst of flavour to the dish. If desired, cherry tomatoes can be seasoned with olive oil, salt, and pepper, or brushed with your chosen marinade.
When preparing the vegetables for chicken kabobs, it is important to cut them into uniform sizes so that they cook evenly. The vegetables can be marinated or seasoned before being threaded onto the skewers. If using wooden skewers, be sure to soak them in water for at least 20 minutes before cooking to prevent burning.
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Skewer types: metal or wooden, soak wooden skewers in warm water for at least 20 minutes
When making chicken kabobs, you can use either metal or wooden skewers. Metal skewers are available in longer lengths and can be reused. They are also better at preventing food from slipping and sliding. However, they get very hot, so you'll need to use a heat-proof glove when removing them from the grill. Wooden skewers, on the other hand, are more delicate and prone to breaking, especially when dry.
To prevent wooden skewers from burning and possibly catching fire, it's important to soak them in water before use. The water saturates the skewers, reducing the risk of burning. You can use either warm or cold water for this purpose. Warm water penetrates the wood, allowing it to absorb moisture and reducing the risk of burning. Cold water, on the other hand, prevents the skewers from breaking by making them more flexible. Soaking wooden skewers in wine or fruit juice can also add flavour to your kabobs. However, it's important to choose a liquid that complements the meat and vegetables you're using.
Regardless of the water temperature, it's recommended to soak wooden skewers for at least 20 minutes. Some sources suggest soaking for at least 30 minutes, while others recommend up to 3 to 4 hours. It's important to ensure that the skewers are completely submerged during soaking. After soaking, shake off any excess water to avoid affecting your ingredients during grilling.
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Cooking methods: grill or bake in the oven
Chicken and vegetable kabobs are a fun and flavorful meal that can be cooked either on the grill or in the oven. The key to tasty kabobs is in the marinade, which should be used to soak the chicken and veggies for at least an hour, but ideally for up to eight hours.
Grilling
To grill chicken and vegetable kabobs, start by preparing the marinade. A popular marinade recipe includes olive oil, soy sauce, honey, garlic, and salt and pepper. You can also add dried herbs like oregano and rosemary to complement the Mediterranean theme. Once you've whisked together the marinade ingredients, cut the chicken and vegetables into 1-inch pieces and toss them in the marinade. Cover and refrigerate for up to eight hours.
Next, soak wooden skewers in warm or cold water for at least 20 minutes to prevent them from burning. If using metal skewers, be careful not to touch the ends after cooking, as they will be very hot. Thread the chicken and vegetables onto the skewers, leaving a little space between each piece to ensure even cooking.
Preheat your grill or grill pan to medium-high heat and cook the kabobs for 5-7 minutes on each side, or until the chicken is cooked through. Sprinkle with parsley and serve.
Baking in the Oven
Baking chicken and vegetable kabobs in the oven is a great alternative when you don't have access to a grill or during cooler months. The process is similar to grilling, but with a few adjustments.
Start by preparing your marinade and cutting the chicken and vegetables into uniform, bite-sized pieces. Popular marinade ingredients for oven-baked kabobs include olive oil, dijon mustard, garlic, oregano, and sumac. Soak the chicken in the marinade for at least 30 minutes, or up to 12 hours.
Preheat your oven to 425-450 degrees Fahrenheit. If using wooden skewers, soak them in water for at least 20 minutes before threading the chicken and vegetables. Metal skewers can also be used, but be cautious of the hot ends when removing the kabobs from the oven.
Place the skewers on a baking sheet lined with aluminum foil and bake for 15-25 minutes, or until the chicken is cooked through. There's no need to turn the skewers over during baking. If desired, finish the kabobs under the broiler for a charred effect.
Whether grilled or baked, chicken and vegetable kabobs are a delicious and versatile dish that can be customized to your taste. Enjoy them as a summer treat or a year-round feast!
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Frequently asked questions
A bright and zesty blend of olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, fresh garlic, and dried oregano.
Marinate the chicken for at least an hour. The longer you leave it in the marinade, the stronger the flavor will be. For optimal soak time, leave the chicken in the marinade for up to 8 hours. Add the vegetables to the marinade about half an hour before grilling.
You can use any mix of vegetables that grill in the same amount of time. Mushrooms, eggplant, zucchini, bell peppers, onions, and asparagus are popular choices.
