Broiled Chicken and Vegetable Kebabs
Sometimes when you’re in a kebab mood, it’s not always practical to go fire up the grill. Not only is this recipe an indoor kebab recipe, but it’s also another recipe to store in your “Quick and Easy” dinner options. Another advantage of this recipe is that you are cooking vegetables right along with the chicken, so you don’t have to worry about making a side dish. Marinating the chicken in Greek yogurt and a blend of spices and lemon juice gives it nice creaminess and tang. Mayonnaise is another great option to use instead of the yogurt and will work just as well. I used smoked paprika, which is an awesome way to add that smoky flavor that we love from the grill. You can use just about any fresh herbs and spices that you like. Simple enough for a quick family dinner for those busy nights, this dinner is also something that you can feel proud to serve to guests too. Healthy, quick and yummy – that’s my motto.
- Marinade for 2 chicken breasts
- 2 boneless skinless chicken breasts (you can also use 4 boneless skinless chicken thighs)
- ⅓ cup yogurt or mayonnaise
- 1 Tablespoon lemon juice
- 1-2 garlic cloves, grated
- 1 Tablespoon grated onion
- 1 teaspoon dry mustard or ½ Tablespoon dijon mustard
- ½ teaspoon smoked paprika
- 2 Tablespoons olive oil
- 1½ Tablespoons fresh herbs (dill, parsley and thyme)
- 2 tomatoes
- 1 bell pepper
- 1 shallot
- 1-2 Tablespoons olive oil
- salt, pepper
- herbs (parsley, dill and thyme)
- 1 garlic clove, minced
Cut the chicken into 1 inch pieces. Combine all the marinade ingredients and mix them up with the chicken. Cover and refrigerate for 30 minutes and up to 6-8 hours. I wouldn't marinate it longer than that, since the acid in the yogurt and lemon juice will break apart the protein in the meat too much and make it mushy.
Cut the seeded tomatoes and bell pepper into 1 inch pieces and the shallot (or onion) just a little bit smaller, since it will need a little more time to soften. Mix the vegetables with the olive oil, herbs and garlic and ground black pepper, but don't season it with salt until right before you broil them. The salt will draw out moisture out of the vegetables, especially the tomatoes and they will become very mushy and soggy if you leave them in the salt for too long. Refrigerate the vegetables also.
Preheat the broiler in your oven and set the oven rack to a position as close to the heating element as you can, to the highest rack. Line a large rimmed baking sheet with aluminum foil. Place a metal cooling rack inside the rimmed baking sheet.
Thread the chicken and the vegetables onto metal skewers. I got 5 chicken and veggie kebabs and one extra vegetable kebab. Place the skewers on top of the cooling rack and place in the preheated oven.
Cook for about 8-12 minutes total, depending on your oven. Turn the kebabs over halfway through cooking. They cook pretty quickly, so check them often.