Prep Time: 40 mins | Cook time: 20 mins | Yield: 8 kabobs

Ingredients

1 1/2 lb. chicken, cut into 1″ cubes

1 quantity of  Lemon Chicken Marinade (at bottom of page)

1 red bell pepper, cut into 1″ pieces

1 red onion, cut into 1″ pieces

8 bamboo skewers

Instructions

  1. Combine chicken and marinade in a large zip lock bag and refrigerate for 30 mins or overnight.
  2. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
  3. Remove the chicken from the marinade and discard the marinade.
  4. Alternate threading the chicken, bell peppers, and onions onto each skewer, about 3 pieces each of chicken, bell pepper and onions for each kabob.
  5. Place the kabobs onto the baking sheet and into the oven. Bake for 20-25 mins, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
  6. Remove from the oven and allow kabobs to rest for 5 mins before serving.

Ingredients for Marinade

2 tablespoons olive oil

1 large lemon, juiced & zested

2 cloves garlic, grated

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

2 lb. of chicken breasts, cubed

Instructions

  1. In a medium bowl, whisk the olive oil with lemon zest, lemon juice, garlic, oregano, salt, and black pepper. Pour in a large zip bag.
  2. Add the chicken breasts to the marinade, and seal. Refrigerate for 20 minutes to 4 hours.
  3. In a large skillet over medium-high heat, heat up the olive oil. Place the chicken breasts on skillet and cook, 5-7 minutes on each side, until the chicken is cooked through at an internal temperature of 165F.
  4. Remove the chicken and let it rest 5 to 10 minutes before slicing and serving.

Note: This recipe yields enough marinade for 2 lbs of chicken.