Grilled (or not) Balsamic Chicken Kebabs
with pasta and arugula salad
These summery kebabs from deep in our archive are too good to leave in the past. This meal shows that sometimes it's best to let simple ingredients shine.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Oil, cooking - 3 Tbsp
- Vinegar, balsamic - 1 1/2 Tbsp
- Mustard, Dijon - 2 tsp
- Oregano, dried - 1/4 tsp
- Chicken breasts, boneless and skinless - 1 lb , cut into 1" / 2.5 cm cubes
- Skewers - 8 to 16
- Onions, medium and red - 1/2 , chopped; slice pieces large enough to thread onto skewers
- Tomatoes, cherry or grape - 1 cup
- Pasta, gluten-free - 4 oz (use any small shape)
- Tomatoes, cherry or grape - 1 cup , halved
- Lemon juice - 1 Tbsp
- Oil, olive - 2 Tbsp
- Arugula - 4 oz
Choose Cooking Method
Prep
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Make marinade - Whisk together cooking oil, vinegar, mustard, and oregano. (Can be done up to 5 days ahead)
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Marinate chicken - Chop chicken into 1” / 2.5 cm cubes and toss with marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
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Cook pasta - (Skip if made ahead for Monday.) Cook pasta according to package directions. If making ahead, toss with some oil after cooking to help prevent sticking. (Can be done up to 5 days ahead)
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Skewers - If using wood or bamboo skewers, soak in water for ~30 minutes.
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Onions - Prep as directed. (Can be done up to 5 days ahead)
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Prepare kebabs - (If prepping right before cooking, get grill heating before continuing.) Remove chicken from marinade (discard marinade). Alternate threading chicken, onions, and tomatoes (portion for kebabs) onto skewers. If using round skewers, use two skewers per kebab to prevent rolling when flipping kebabs. Season kebabs with some salt and pepper. (Can be done up to 1 day ahead)
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Tomatoes (portion for salad) - Prep as directed.
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Make
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Heat grill to 500F / 260C degrees, keeping one part on direct heat and one part on indirect heat. Clean the grill grates and brush with some cooking oil.
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Place kebabs over direct heat and sear for 2 to 3 minutes per side. Move to indirect heat and continue cooking until chicken is cooked through, 2 to 4 minutes more. Remove from heat and rest, covered, for 5 minutes.
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Toss pasta with lemon juice and olive oil. Mix in tomatoes (portion for salad) and arugula. Season with some salt and pepper.
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Serve kebabs with pasta salad on the side. Enjoy!
Prep
-
Make marinade - Whisk together cooking oil, vinegar, mustard, and oregano. (Can be done up to 5 days ahead)
-
Marinate chicken - Chop chicken into 1” / 2.5 cm cubes and toss with marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
-
Cook pasta - (Skip if made ahead for Monday.) Cook pasta according to package directions. If making ahead, toss with some oil after cooking to help prevent sticking. (Can be done up to 5 days ahead)
-
Skewers - If using wood or bamboo skewers, soak in water for ~30 minutes.
-
Onions - Prep as directed. (Can be done up to 5 days ahead)
-
Prepare kebabs - Remove chicken from marinade (discard marinade). Alternate threading chicken, onions, and tomatoes (portion for kebabs) onto skewers. If using round skewers, use two skewers per kebab to prevent rolling when flipping kebabs. Season kebabs with some salt and pepper. (Can be done up to 1 day ahead)
-
Tomatoes (portion for salad) - Prep as directed.
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Make
-
Heat a grill pan or skillet (be sure it's large enough to fit the kebabs) over medium-high heat. Add kebabs to heated pan and sear for 2 to 3 minutes per side. Reduce heat and cover the pan with some foil. Continue to cook until chicken is cooked through, 2 to 4 minutes more. Remove from heat and rest, covered, for 5 minutes.
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Toss pasta with lemon juice and olive oil. Mix in tomatoes (portion for salad) and arugula. Season with some salt and pepper.
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Serve kebabs with pasta salad on the side. Enjoy!
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