Grilled Chicken Kabobs

Name: Grilled Chicken Kabobs
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb Chicken breasts; 2 each Bell peppers; 1 each Yellow onion; ¼ cup Olive oil; 1 each Lemon; 3 cloves Garlic clove; 1 tbsp Italian seasoning; 1 tsp Salt; ½ tsp Black pepper

Summer dinner that looks like you tried. Cubes of chicken sit in a lemon-garlic marinade for fifteen minutes while the wooden skewers soak, then get threaded with chunks of bell pepper and onion and go on the grill. A pepper on a stick tends to get further with kids than a pepper on a plate. About an hour, mostly hands-off.

1 hrServes 4 as writtenGrillMediterranean

Grilled Chicken Kabobs, as the finished dish — The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 4

Chicken breasts1½ lb
Bell peppers2 each
Yellow onion1 each
Olive oil¼ cup
Lemon1 each
Garlic clove3 cloves
Italian seasoning1 tbsp
Salt1 tsp
Black pepper½ tsp

How much to make for 2, 4, 6 or 8

Ingredient	For 2	For 4	For 6	For 8
Chicken breasts	¾ lb	1½ lb	2¼ lb	3 lb
Bell peppers	1 each	2 each	3 each	4 each
Yellow onion	½ each	1 each	1½ each	2 each
Olive oil	2 tbsp	¼ cup	½ cup	½ cup
Lemon	½ each	1 each	1½ each	2 each
Garlic clove	2 cloves	3 cloves	5 cloves	6 cloves
Italian seasoning	1½ tsp	1 tbsp	1½ tbsp	2 tbsp
Salt	½ tsp	1 tsp	1½ tsp	2 tsp
Black pepper	¼ tsp	½ tsp	¾ tsp	1 tsp
The pan	Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. Fewer pieces on the grate — the same time.	—	Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. At about 1.5× the recipe that’s more than one round on the grate (or both grates) — the time per piece is the same; keep the first round warm under foil.	Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. At about 2× the recipe that’s more than one round on the grate (or both grates) — the time per piece is the same; keep the first round warm under foil.

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Steps

If you are using wooden skewers, soak them in water for 20 minutes so they do not burn. Cut the chicken into 1½-inch cubes and chop the garlic finely.
Whisk the olive oil, half the lemon(s) on the list, squeezed, the garlic, the Italian seasoning, the salt and the pepper together in a bowl. Add the chicken, toss to coat, and let it sit for 15 minutes.
Cut the peppers and the onion into chunks about the size of the chicken. Thread the skewers, alternating chicken, pepper and onion.
Heat the grill to medium with the lid closed for 10 minutes. Check that the grates are hot — the lid thermometer, if the grill has one, reads about 350–400°F on medium; a drop of water flicked onto the grate should skitter and vanish at once.
Grill the skewers for about 4 minutes a side, turning them four times, about 15 minutes in all. Check that the chicken is browned at the edges and the biggest piece reads 165°F on a thermometer. Serve with the rest of the lemon, cut into wedges.

Good to know

🌡 Chicken — cook to 165°F at the thickest part , the USDA minimum for poultry. A thermometer is the test; color is not.