Mediterranean Chicken Kebabs Recipe
Delicious Mediterranean Chicken Kebabs marinated in a tangy lemon and herb mixture, grilled to perfection with vibrant bell peppers and red onions. These flavorful skewers are served with refreshing dill sauce and smoky romesco, making them a perfect meal for outdoor gatherings or a tasty weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Marinade and Chicken
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1/4 cup extra-virgin olive oil
- 3 tbsp finely chopped fresh dill, plus more for serving
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1 tbsp garlic powder
- 2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
Vegetables
- 2 red bell peppers, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
For Serving
- Dill sauce, homemade or store-bought
- Romesco, homemade or store-bought
Instructions
- Prepare Marinade and Marinate Chicken: In a large bowl, combine lemon juice, olive oil, dill, oregano, basil, smoked paprika, onion powder, garlic powder, salt, and black pepper. Add the cut chicken pieces and toss well to coat. Cover and let marinate either at room temperature for at least 30 minutes or refrigerate for up to 3 hours to allow flavors to meld.
- Preheat Grill: Preheat your grill to high heat ensuring it is hot and ready before cooking (as noted, grill preheating is critical for proper searing).
- Skewer Ingredients: Remove the chicken from the marinade and let any excess drip off. Thread the chicken pieces alternately with red bell pepper chunks and red onion pieces onto metal or bamboo skewers (if using bamboo, soak them beforehand to prevent burning), dividing the ingredients evenly among the skewers.
- Grill Kebabs – High Heat Sear: Place the skewers on the hot grill and cook them, turning approximately every minute to get an even sear. Continue this until the chicken is nicely browned and the vegetables start to char, about 4 minutes total.
- Grill Kebabs – Lower Heat Cooking: Reduce the grill to low heat and continue cooking, turning the skewers often to avoid burning and ensure even cooking. Cook until the internal temperature of the chicken reaches 165°F (74°C), about 10 to 12 minutes more.
- Serve: Once cooked through, arrange the kebabs on a serving platter. Sprinkle with additional fresh dill and serve with dill sauce and romesco on the side for dipping.
Notes
- Make sure to soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Using an instant-read thermometer is essential to confirm chicken is fully cooked to 165°F for food safety.
- Marinating for a longer time (up to 3 hours) intensifies the flavors but avoid marinating overnight as lemon juice can start to cook the chicken.
- Grilling over high heat initially helps to develop a nice char and seal in juices.
- Serve with warm pita bread or over a bed of couscous for a complete Mediterranean meal.
Find it online: https://justsosavory.com/mediterranean-chicken-kebabs-recipe/
