Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 skewers (if using wooden skewers, soak in water for 30 minutes before using)
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, oregano, salt, and black pepper.
2. Add chicken, bell peppers, and onion to the bowl and toss to coat evenly.
3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
4. Preheat grill or grill pan to medium-high heat.
5. Thread chicken, bell peppers, and onion onto skewers, alternating between the ingredients.
6. Grill kebabs for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.
7. Serve hot.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 10-12 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Per serving:
Calories: 350
Fat: 18g
Saturated Fat: 3g
Cholesterol: 80mg
Sodium: 460mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 16g
Protein: 26g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Bell peppers and onion can be substituted with other vegetables such as zucchini, mushrooms, or cherry tomatoes.
- Honey can be substituted with maple syrup or agave nectar.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
Variations:
- Add pineapple chunks to the kebabs for a sweet and tangy flavor.
- Use different marinades such as teriyaki or BBQ sauce.
- Add a sprinkle of red pepper flakes for a spicy kick.
- Serve with a side of tzatziki sauce or hummus for dipping.
Tips and tricks:
- Cut the chicken and vegetables into similar sizes to ensure even cooking.
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- If using metal skewers, be careful when handling them as they can get very hot on the grill.
- Don't overcrowd the skewers, leave some space between the ingredients to allow for even cooking.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place kebabs on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the kebabs on a large platter and garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side of rice or quinoa.
- Pair with a Greek salad or tabbouleh.
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Rice pilaf
- Greek salad
- Tabbouleh
- Grilled vegetables
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 165°F.
- If the vegetables are burning on the grill, move them to a cooler part of the grill or reduce the heat.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and vegetables to avoid cross-contamination.
Food history:
Kebabs originated in the Middle East and have been a popular dish for centuries. They are typically made with marinated meat or vegetables that are skewered and grilled over an open flame.
Flavor profiles:
The marinade for these kebabs is sweet and tangy with a hint of garlic and oregano. The chicken and vegetables are tender and juicy with a slightly charred flavor from the grill.
Serving suggestions:
Serve these kebabs at a summer BBQ or as a weeknight dinner with a side of rice or quinoa.
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