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Juicy Chicken Kabob

Tender, marinated chicken and charred vegetables served with a creamy herbed dip.
Prep Time45 minutes
Cook Time15 minutes
Total Time5 hours
Servings: 8 servings

Ingredients

  • 1 1/2 lb chicken breasts cut into 1 1/4" cubes
  • 3 bell peppers red, yellow, and/or orange, cut into 1 1/4" chunks
  • 2 zucchini cut into 1/2" slices
  • 1 large red onion cut into 1 1/4" chunks
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 cup Greek yogurt or sour cream
  • 1/4 cup finely freshly grated Parmesan
  • 1 tablespoon lemon juice (for dip)
  • 2 tablespoons minced parsley
  • 1 tablespoon chopped chives optional
  • 1 tablespoon minced dill optional
  • 1/4 teaspoon salt (for dip) and ground cumin
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper (for dip)

Instructions

  • Whisk together the marinade: combine 1/3 cup olive oil, 3 tbsp lemon juice, 2 tbsp soy sauce, 2 tbsp balsamic vinegar, 2 tbsp brown sugar, 1 tbsp Dijon, 1 1/2 tsp onion powder, 1 1/2 tsp garlic powder, 1 1/2 tsp salt, 1 tsp each dried basil, oregano, thyme, 1 tsp paprika, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes in a large bowl.
  • Reserve 2 tbsp of the marinade in a small bowl for basting and remove 3 tbsp into a separate bowl to toss with the vegetables.
  • Toss the peppers, zucchini, and onion with the 3 tbsp reserved marinade, then refrigerate until ready to cook.
  • Add the chicken to the remaining marinade, stir to coat, then refrigerate 4–8 hours.
  • If using wooden skewers, soak them in water while the chicken marinates.
  • Make the dip: whisk together 1 cup Greek yogurt or sour cream, 1/4 cup finely grated Parmesan, 1 tbsp lemon juice, 2 tbsp minced parsley, optional 1 tbsp chives, optional 1 tbsp dill, 1/4 tsp salt, 1/4 tsp ground cumin, and 1/8 tsp pepper; refrigerate until serving.
  • Thread the marinated chicken and vegetables snugly onto skewers, alternating pieces.
  • Grill method: preheat and clean grill to medium-high (about 425°F) and oil the grates. Place kabobs on the grill, cover, and cook 8–12 minutes, turning once halfway through, until chicken reaches 160°F. Baste once during cooking with the reserved marinade that did not touch raw chicken, then baste again after removing from the grill. Let rest 5 minutes before serving.
  • Oven method: preheat oven to 400°F and arrange skewers so they hang over a foil-lined pan. Bake 16–22 minutes, flipping halfway and basting once with reserved marinade, until chicken reaches 160°F. For more caramelization, broil a couple minutes per side while watching closely. Let rest 5 minutes before serving.
  • Serve the kabobs hot with the chilled herbed dip.

Equipment

  • large bowl or large freezer bag
  • Small Bowl
  • skewers (wooden or metal)
  • grill or oven with broiler
  • Tongs
  • Instant-read thermometer
  • Whisk

Notes

  • Store cooled chicken and vegetables in an airtight container in the fridge for 3–4 days.
  • Freeze raw marinated chicken for up to 3 months and use soon after thawing.
  • Do not freeze the raw or cooked vegetables as they will become mushy.
  • To reheat, warm chicken and veggies in a skillet with 1 tbsp olive oil over medium-low until heated.
  • Microwave reheating: remove from skewers and heat in 30-second intervals to avoid overcooking.
  • Oven reheating: cover and warm at 350°F for 5–8 minutes.