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.