Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Chicken and Vegetable Kebabs
Equipment
- Cutting Board
- Sharp knife
- measuring spoons
- Container with a lid
- Wood or metal skewers
- Grill
- Tongs
- Food thermometer
Ingredients
Farmers Market Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1–1½ inch cubes
- 1 tsp garlic, minced
- 1 Tbsp fresh thyme, minced
- 1 large red onion, cut into 1-inch pieces
- 2 medium bell peppers (any color), cut into 1-inch pieces
- 2 medium zucchini, cut into 1-inch slices
- 2 medium yellow summer squash, cut into 1-inch slices
- 8 oz whole mushrooms, halved or left whole
Pantry Staples
- 2 Tbsp olive oil or vegetable oil
- 2 Tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cut the chicken into 1–1½ inch pieces.
- Combine the oil, lemon juice, thyme, garlic, salt, and black pepper in a container with a lid.
- Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour.
- Wash the cutting board and knife thoroughly with soap and water before cutting the vegetables.
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Prepare six wood or metal skewers according to the package directions. Soak wood skewers in water for 30 minutes so they do not burn during cooking.
- Preheat the grill to medium heat.
- Thread alternating pieces of chicken and vegetables onto the skewers in any combination. Use one plate for the raw kebabs.
- Discard the marinade. Do not brush it onto the cooked chicken or vegetables.
- Grill the kebabs for 5–10 minutes on one side, then turn and cook for another 5 minutes, until the chicken reaches 165°F on a food thermometer.
- Move the cooked kebabs to a clean plate to carry them back to the kitchen.
Notes
Makes 6 kebabs.
Substitutions
- Boneless, Skinless Chicken Breast: Boneless, skinless chicken thighs.
- Fresh Garlic: ½ tsp garlic powder.
- Fresh Thyme: 1 tsp dried thyme.
- Garlic and thyme are both optional — the marinade works without them.
- Vegetables: Any fresh vegetables on hand.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
