Description
Juicy chicken kabobs marinated in a bold lemon herb marinade and grilled or baked with colorful vegetables, served with a creamy Parmesan herb yogurt dip.
Ingredients
- 1 1/2 lbs chicken breasts, cut into 1 1/4-inch cubes
- 3 bell peppers (red, yellow, and/or orange), sliced into 1 1/4-inch chunks
- 2 zucchini, cut into 1/2-inch slices
- 1 large red onion, cut into 1 1/4-inch chunks
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1 cup Greek yogurt or sour cream
- 1/4 cup finely grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons minced parsley
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced dill (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon pepper
Instructions
1. Whisk together the olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Dijon mustard, onion powder, garlic powder, salt, basil, oregano, thyme, paprika, pepper, and red pepper flakes in a large bowl or freezer bag.
2. Remove 2 tablespoons of marinade to reserve for basting later.
3. Remove 3 tablespoons of marinade and toss with the vegetables in a separate bowl or bag. Refrigerate.
4. Add the chicken to the remaining marinade and toss to coat. Refrigerate for 4-8 hours.
5. If using wooden skewers, soak them in water until ready to use.
6. Whisk together the yogurt or sour cream, Parmesan, lemon juice, parsley, chives, dill, salt, cumin, and pepper to make the dip. Refrigerate until serving.
7. Thread the marinated chicken and vegetables snugly onto skewers.
8. Preheat grill to medium-high heat, about 425 degrees F, and grease the grates well.
9. Grill the kabobs for 8-12 minutes, rotating halfway through cooking and basting with reserved marinade once the chicken is cooked on the outside.
10. Cook until the chicken reaches 160 degrees F internally, then baste once more and let rest 5 minutes before serving.
11. Alternatively, bake the kabobs in a 400 degree F oven for 16-22 minutes, flipping halfway through and basting during cooking.
12. For extra caramelization, broil the kabobs for a couple minutes per side after baking, watching carefully to prevent burning.
13. Serve hot with the chilled Parmesan herb yogurt dip.
Notes
Store leftover chicken and vegetables in an airtight container in the refrigerator for 3-4 days.
Freeze raw marinated chicken for up to 3 months, but do not freeze raw vegetables as they may become mushy.
Cooked chicken can be frozen for 2-3 months in an airtight container.
Reheat leftovers in a skillet, microwave, or oven until warmed through.
Metal skewers work best for even cooking, but wooden skewers can be used if soaked beforehand.
Nutrition
- Serving Size: 1 kabob
- Calories: 280
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 65mg