Chicken Kabobs
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings (2 skewers each)
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Calories
540 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek
Chicken Kabobs
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If zucchini ribbons aren't your thing, feel free to substitute chunks (see note 1). The zucchini can be cut into ribbons a day ahead; just store in a covered container in the refrigerator. Prepare the marinade up to 2 days in advance. Or, build the skewers and refrigerate up to 2 hours in advance. Bring to room temperature before grilling.
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Ingredients
For the marinade:
- 1/4 cup olive oil plus more for brushing the lemon halves
- 4 cloves garlic minced
- 1 tablespoon fresh basil
- 1 tablespoon fresh Rosemary
- 1 tablespoon fresh thyme
For the skewers:
- 2 pounds zucchini trimmed and sliced 1/8-inch thick on a mandoline slicer (3 large, see note 1)
- 2 pounds boneless, skinless, chicken breasts cut into 2-inch cubes (see note 2)
- Salt and freshly ground black pepper
- red chili flakes optional
- 2 lemons halved and brushed with olive oil
- minced fresh parsley for garnish
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Instructions
To assemble the kabobs:
- Add bamboo skewers to a bowl and cover completely with cold water. Soak bamboo skewers at least 30 minutes (or start them the day before and let them soak overnight).
- In a small bowl or measuring cup, add olive oil, garlic, basil, rosemary, and thyme and stir to combine.
- Organize the skewers, zucchini ribbons, and chicken in a line for assembly. Building one skewer at a time, stack two zucchini ribbons and roll them tightly together, pushing all the way down the skewer. Add a cube of chicken.
- Repeat with additional zucchini ribbons (two rolled together) and cubes of chicken until the skewer is full, then repeat with additional skewers until all zucchini and chicken have been skewered.
- Arrange skewers on a rimmed baking sheet or in a baking dish. Brush or drizzle marinade over the skewers, then season generously with salt and pepper (I use at least 1 teaspoon kosher salt and ½ teaspoon black pepper) and red chili flakes, if using.
To grill the kabobs:
- Preheat grill over medium-high heat for 10 minutes and clean and oil grates. Grill the skewers directly over high heat for 5 minutes. Turn the skewers over, transfer to indirect heat, and continue cooking until an internal thermometer inserted into the thickest part of the largest piece of chicken reaches 165 degrees, about 3 to 5 minutes longer.
- While the skewers are grilling, brush the cut-side of each lemon half with olive oil. Add to the grill, cut-side down, and grill until golden brown, about 2 to 4 minutes.
- To serve, arrange skewers on a platter and garnish with fresh parsley. Nestle grilled lemon halves, cut-sides up, among the skewers.
Equipments used:
Notes
- Zucchini: If you don't have a mandoline slicer or don't want to mess with the ribbons, cut the zucchini into cubes and skewer them that way. Aim for chunks of zucchini that match the size of your chicken cubes.
- Chicken: Aim for 2-inch cubes of chicken if you want to end up with 8 skewers total. If you cut the chicken smaller, you can always double-up and put 2 pieces of chicken together between the zucchini rolls or build additional skewers.
- Yield: This recipe makes 4 hearty servings. It starts with 2 pounds of raw chicken which cooks down to about 24 ounces total, or 6 ounces cooked chicken per person plus zucchini. I had 8 skewers, or 2 per person, but it depends on how big you cut your chicken and how you build the skewers.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Tuck leftover grilled chicken and veggies into a pita with tzatziki sauce or hummus.
Nutrition Information
Show Details
Serving
6 oz chicken
Calories
540kcal
(27%)
Carbohydrates
8g
(3%)
Protein
51g
(102%)
Fat
34g
(52%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
21g
Trans Fat
0.03g
Cholesterol
145mg
(48%)
Sodium
283mg
(12%)
Potassium
1454mg
(42%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
535IU
(11%)
Vitamin C
43mg
(48%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings (2 skewers each)
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Serving | 6 oz chicken | |
| Calories | 540kcal | 27% |
| Carbohydrates | 8g | 3% |
| Protein | 51g | 102% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 283mg | 12% |
| Potassium | 1454mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 43mg | 48% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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