Summer. It’s here, finally! Sunshine and heat and pool days. I am spending as much time outside as possible (with a whole lotta sunscreen). Grilling, however, is one activity that has never been limited to a certain time of year for my family, even growing up in Wisconsin. My stepmom would pull on her boots to grill out in the snow. But these grilled chicken kabobs would sure make a delicious addition to any Father’s Day picnic. (Don’t forget, it’s this Sunday!) A dinner that is easy to assemble and something that the whole family will eat: grilled chicken, red onion, and zucchini. Cold beers on the side, optional.
Whether you want to throw together dinner for two on a weeknight or feed a large potluck crowd, kabobs keep it simple. And you can forget the fear of boring chicken – these skewers are savory and hearty, yet make a light meal. You can slide whatever kind of veggies you like on the skewers, so they’re customizable. And of course, we can’t forget sauces. I usually like to have ranch, tzatziki, or BBQ sauce on the side. Or maybe all three? Yeah, all three.
The most important part of the recipe is the marinade. Marinate the chicken as long as you can for super flavorful and tender kabobs. This marinade uses real, natural ingredients, which means nothing I can’t pronounce (my kind of recipe). You can find most of the ingredients in your pantry: paprika, onion powder, garlic. Use fresh oregano (versus dried) to really take the flavor over the top. All the spices and such can be put in a large Ziploc with the chicken, making everything easier to toss together and to reduce the clean-up. Let the chicken marinate in the refrigerator for at least two hours, preferably overnight.
When the chicken is ready, you can have the kiddos help to assemble the skewers. You can either separate the chicken and the veggies, or slide them all onto the same skewer for the best visual effect. (I cannot even tell you have many times I have misspelled skweres now, oy vey.) The veggies shouldn’t be larger than the chicken though, or else the chicken won’t sear. It’s all about that char. The end result is savory skewers with a hint of a kick from the paprika and cayenne, and lots of garlic. Just the way dad likes it.
- 2 lbs. boneless skinless chicken breasts
- 1 red onion, cut into 1-inch pieces
- 2 small zucchini, thickly sliced
- 2 tbsp fresh parsley, for serving
- Lemon slices, for serving
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 5 cloves garlic, minced
- 2 tbsp fresh oregano
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- Dash of cayenne pepper
- Place all of the marinade ingredients into a plastic bag, seal, and mix the ingredients together. Pat the chicken dry, cut into chunks, and place in the bag with the marinade. Let marinate in the refrigerator for at least two hours, or up to overnight.
- Alternate placing the chicken, onion, and zucchini onto skewers. Preheat the grill to high. Grill for 3-4 minutes per side, until the juices from the chicken run clear and the ingredients are charred.
- Sprinkle fresh parsley on top of the skewers and serve immediately with a squeeze of lemon juice if desired.