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chicken kabob recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Easy chicken kabobs elevated by a smoky red pepper glaze. These skewers feature tender chicken and vegetables, coated in a sweet and spicy glaze during grilling for a caramelized finish.
Ingredients
- 1.5 lb boneless, skinless chicken breast, cubed
- 2 medium bell peppers (red and orange), cubed
- 1 medium red onion, cut into chunks
- 1/4 cup olive oil, divided
- 2 tbsp fresh lemon juice, divided
- 3 cloves garlic, minced, divided
- 7 oz jarred roasted red peppers, drained
- 3 tbsp date syrup (or honey/maple syrup)
- 2 tsp smoked paprika
- 1 tsp Aleppo pepper
- 1/4 cup vegetable broth
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1/4 cup fresh parsley, chopped
- 4–6 lemon wedges, for serving
Instructions
- Marinate Chicken: Combine cubed chicken with 1/2 of the olive oil, lemon juice, garlic, salt, and pepper in a bowl. Toss well and refrigerate for at least 30 minutes or up to 4 hours.
- Prepare Glaze: Blend the remaining olive oil, lemon juice, garlic, roasted red peppers, date syrup, smoked paprika, Aleppo pepper, vegetable broth, salt, and pepper until completely smooth. Add more broth if needed to achieve a brushable consistency.
- Assemble Skewers: Preheat grill to medium-high heat (400°F/200°C). If using wooden skewers, soak them in water beforehand for 30 minutes. Alternately thread the marinated chicken, bell peppers, and red onion pieces onto skewers.
- Grill Kabobs: Place skewers on the preheated grill. Cook for 12-15 minutes total, turning occasionally to achieve even charring on all sides. The chicken should reach an internal temperature of 165°F (74°C).
- Glaze and Caramelize: During the last 5 minutes of cooking, brush a generous amount of the glaze onto the kabobs. Turn once or twice to allow the glaze to caramelize and become sticky on all sides. Reserve about 1/4 cup of glaze for serving.
- Garnish and Serve: Transfer kabobs to a platter. Drizzle with reserved glaze, sprinkle with fresh parsley, and serve with lemon wedges.
Notes
To make this recipe faster for weeknights, prepare the red pepper glaze up to 3 days in advance. Avoid marinating chicken breast for more than 4 hours in the acidic marinade to maintain its best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460 calories
- Sugar: 14 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 100 mg