Summer Chicken Kabobs
Grilled chicken and vegetables marinated in a tangy honey-lemon blend with Mediterranean spices, perfect for summer. Tender chicken skewered with charred peppers, zucchini, and tomatoes, served with a balance of sweet, spicy, and herb flavors.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings (6 skewers each)
- Category: dinner
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
1/3 cup olive oil (extra virgin, for marinating)
1/4 cup fresh lemon juice (about 2 juiced lemons)
3 tablespoons honey (to balance acidity)
4 cloves garlic, minced
2 teaspoons dried oregano (prefer Mediterranean blends)
1 teaspoon paprika (smoked)
1 teaspoon ground cumin
1 teaspoon salt (fine, not iodized)
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3 medium zucchinis, sliced into 1-inch rounds
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
4 large tomatoes, quartered
Metal or soaked wooden skewers
Instructions
Combine olive oil, lemon juice, honey, garlic, oregano, paprika, cumin, salt, black pepper, and red pepper flakes in a bowl to make marinade.
Add chicken cubes to marinade and toss to coat. Refrigerate for 15-30 minutes.
Thread marinated chicken, followed by zucchini, bell peppers, and tomato quarters, alternating on skewers.
Preheat grill to medium-high heat. Grill skewers 12-15 minutes, turning every 3-4 minutes until chicken is cooked through and vegetables are charred.
Serve immediately with remaining marinade drizzled on top.
Notes
For smokier flavor, use a charcoal grill. Substitute chicken with halal shrimp for a seafood twist. For efficient grilling, soak wooden skewers in water for 30 minutes before threading to prevent burning.
Find it online: https://cookingwithramsay.com/summer-chicken-kabobs/