PREP TIME: 20 MINS | COOK TIME: 15 MINS | TOTAL TIME: 2 HRS 35 MINS | SERVINGS: 6
Kebabs are a favourite at home. And throwing together these tender and flavorful kebabs is super easy! These kebabs are a must-try and the most requested on our weekend bbq.
This easy recipe has been my go-to during grilling season and my top pick for grilling season. Fun, colourful kababs that never fail to impress everybody especially the kids. It’s a fool-proof recipe that guarantees tender and succulent chicken that goes so well with the sweet bell peppers. The trick is to let the chicken sit in the marinade long enough. So I suggest prepping this ahead of time. And when ready to serve, skew the chicken pieces alternately with the bell peppers and grill.
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You can also make these kebabs in the oven if desired. After skewing the chicken and bell peppers, pop them in a preheated 450 degrees oven in the middle rack position and bake for about 10 to 15 minutes. Flip the kebabs over and continue to bake for 10 to 15 minutes more. Remember, the cooking time varies depending on the size of the chicken.
INGREDIENTS
2 pounds boneless chicken thighs, cut into medium pieces
⅛ c. soy sauce
⅛ c. olive oil
1 teaspoon dried oregano
3 garlic cloves (minced)
½ lemon, juiced
3 multicoloured bell peppers, cut into medium pieces
Skewers
How to make Easy Chicken Kebabs
Step 1: In a large bowl, place the pieces of chicken. Add the remaining ingredients (soy sauce, olive oil, dried oregano, minced garlic, lemon, and bell peppers) and mix until well combined. Cover the bowl and place it in the fridge for at least 2 hours up to 24 hours. I suggest keeping this in the fridge a little longer than 2 hours if time permits.
Step 2: When ready to cook, preheat the grill to medium-high heat.
Step 3: Onto the skewers, arrange the chicken and peppers.
Step 4: Grease the grilling grate and cook the kebabs on each side for approximately 7 minutes until the chicken is completely cooked.
NUTRITION FACTS:
Calories: 420kcal | Carbohydrates: 1g | Protein: 38g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 139mg | Sodium: 892mg | Potassium: 357mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 250IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 2.3mg
Ingredients
- 2 pounds boneless chicken thighs, cut into medium pieces
- ⅛ c. soy sauce
- ⅛ c. olive oil
- 1 teaspoon dried oregano
- 3 garlic cloves (minced)
- ½ lemon, juiced
- 3 multicoloured bell peppers, cut into medium pieces
- Skewers
Instructions
Step 1: In a large bowl, place the pieces of chicken. Add the remaining ingredients (soy sauce, olive oil, dried oregano, minced garlic, lemon, and bell peppers) and mix until well combined. Cover the bowl and place it in the fridge for at least 2 hours up to 24 hours. I suggest keeping this in the fridge a little longer than 2 hours if time permits.
Step 2: When ready to cook, preheat the grill to medium-high heat.
Step 3: Onto the skewers, arrange the chicken and peppers.
Step 4: Grease the grilling grate and cook the kebabs on each side for approximately 7 minutes until the chicken is completely cooked.
