Lemon Chicken Kebabs with Bell Peppers and Mushrooms
with tabbouleh

Name: Lemon Chicken Kebabs with Bell Peppers and Mushrooms
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 8 Skewers, wooden or metal; 2 cloves Garlic, chopped; 1 tsp Lemon zest; 2 Tbsp Oil, olive; 1 Tbsp Vinegar, red wine; 1/4 tsp Oregano, dried; 1 1/2 lbs Chicken breasts, boneless and skinless, cubed (sub chicken thighs); 1 Bell peppers, red, cubes; 8 oz Mushrooms, any button, halved; 2 cloves Shallots, diced; 1 cup Parsley, curly-leaf, chopped; 8 oz Cucumbers, diced; 1 Tomatoes, medium, diced; 1 Tbsp Oil, olive; 2 tsp Lemon juice; 1 oz Pine nuts (sub sliced or slivered almonds)

Active: 40 min Total: 55 min

Original GF Paleo Vegetarian

Lemon Chicken Kebabs with Bell Peppers and Mushrooms

A lemony marinade builds flavor in these grilled Mediterranean kebabs.
Smarts: If you're short on time, you can skip the kebabs and just saute the chicken and vegetables in a pan. The flavors will be just as good!

Dependency

Za’atar and Sesame Crusted Tilapia

Ingredients

Metric

Servings:

Lemon Chicken Kebabs:

Skewers, wooden or metal - 8
Garlic - 2 cloves , chopped
Lemon zest - 1 tsp
Oil, olive - 2 Tbsp
Vinegar, red wine - 1 Tbsp
Oregano, dried - 1/4 tsp
Chicken breasts, boneless and skinless - 1 1/2 lbs , cubed (sub chicken thighs)
Bell peppers, red - 1 , cubes
Mushrooms, any button - 8 oz , halved

Tabbouleh (Grain-Free):

Shallots - 2 cloves , diced
Parsley, curly-leaf - 1 cup , chopped
Cucumbers - 8 oz , diced
Tomatoes, medium - 1 , diced
Oil, olive - 1 Tbsp
Lemon juice - 2 tsp
Pine nuts - 1 oz (sub sliced or slivered almonds)

Prep

Soak skewers - If cooking on an outdoor grill with wooden skewers, soak skewers in water for 20 minutes before cooking. This will help prevent the skewers from burning; skip if cooking on stovetop.
Make marinade - Chop garlic. Combine garlic with lemon zest, olive oil (portion for kebabs), vinegar, and oregano. (Can be done up to 5 days ahead)
Chicken - Cube chicken and tenderize with a fork. (Can be done up to 2 days ahead)
Marinate chicken - Combine chicken with marinade. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Bell peppers - Slice bell peppers into cubes. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms in half (if using small mushrooms, there’s no need to slice them in half before cooking). (Can be done up to 2 days ahead)
Shallots / Parsley / Cucumbers / Tomatoes - Prep as directed and combine. (Can be done 1 day ahead)
Prepare kebabs - Discard marinade used for chicken. Thread skewers through chicken, bell peppers, and mushrooms (alternate the ingredients). (Note: If you're short on time, you can skip the skewers and just saute the chicken and vegetables in a skillet in Make Step 4.) (Can be done 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

If making kebabs on a grill: Heat grill to 500F / 260C degrees.
Season chicken and vegetable kebabs with some salt and pepper.
Toss shallots, parsley, cucumbers, and tomatoes with olive oil (portion for tabbouleh) and lemon juice. Season with some salt and pepper.
If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush pan with some cooking oil. Place kebabs on heated pan and cook for 4 to 6 minutes, pressing down firmly with a spatula. Flip and cook for another 3 to 5 minutes, until chicken is done (165F / 74C).
If making kebabs on a grill: Brush heated grates with some cooking oil. Place kebabs on heated grates and grill for 2 to 3 minutes. Flip and grill for another 2 to 3 minutes. Close grill and cook for another 2 to 4 minutes, until chicken is done (165F / 74C).
Just before serving, add pine nuts to tabbouleh and toss.
Serve kebabs over tabbouleh. Enjoy!

Reviews

Ratings

0 reviews