Chicken Kabobs

Chicken Kabobs is something I enjoy making a lot especially when I want to get enough protein into my meals.

They can be seasoned in a variety of ways and when you prepare them  outdoors on a grill, chicken kabobs have outstanding flavor!

However, my recipe will reflect on using your oven or  indoor grill  for convenience.

I drew inspiration for this recipe from a Mediterranean market I would purchase ingredients from.  Sumac is an ingredient that is optional in this recipe but it adds additional color and flavor. 

Although this recipe uses simple ingredients, it packs lots of flavor. I use lean chicken breast, but chicken tenders can also be used. The yogurt marinade keeps the chicken moist and tender. The longer the marination, the more the flavor develops.

Chicken Kabobs
Serves 4

(Marinade)
1 cup of  plain Greek Yogurt
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
1 teaspoon paprika
½ teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
½ cup of fresh parsley, chopped

(Rest of Ingredients)
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes or chicken tenders
1 bell pepper, cut into chunks
1 red onion, cut into chunks
Wooden skewers (soak them in water for 30 minutes before using to prevent burning)
Sumac (for garnishing, optional)

Instructions:
Preheat your oven to 400°F.

In a small bowl, mix the yogurt, olive oil, minced garlic, paprika, cumin, salt, and black pepper to create a marinade.

Place the chicken cubes in a large bowl and pour the marinade over them. Toss the chicken until evenly coated. Let it marinate for at least 15-20 minutes and up to 3 hours or overnight.

While the chicken is marinating, prepare your vegetables.
Thread the marinated chicken, bell pepper and onions onto the wooden skewers, alternating between the ingredients.

Place the skewers on a baking sheet lined with parchment paper or aluminum foil to prevent sticking.
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender, turning the skewers halfway through cooking.
Once cooked, remove the skewers from the oven and let them cool for a few minutes.
Garnish with sumac if desired. Serve.

*If doing these on an indoor grill with two plates, the kabobs will cook more quickly and will cook in half the time.