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Fresh & Healthy Chicken Kebabs Chicken Kebabs

Fresh & Healthy Chicken Kebabs Chicken Kebabs

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The festive day of Lag BaOmer is approaching, when many people make bonfires and barbecues. Kebabs are delicious fresh off the grill, but you can easily make them in the oven on a regular week night.


Best of all, they only take 12 minutes in the oven and you can prepare them in advance. So if you know you'll be coming home late and rushing to get dinner on the table, prepare these ready the night before, line them up on a cookie sheet and cover with foil. As soon as you get home, heat the oven and you can have them ready and on the table in a flash.


If you'll be grilling, soak the skewers in water for 30 minutes before using. This will prevent them from catching fire.

You can play around with the vegetables. Peppers, olives and mushrooms all work well too. Or if you prefer meat, try this recipe.


Serve alone, or with rice, mashed potatoes or couscous. Or if you're barbecuing, throw some corn on the grill–it's delicious. Leftovers taste good either cold or reheated and make a delicious and convenient take-to-work lunch. For a gluten free version, use gluten-free soy sauce or an alternative.


Ingredients

  • 1 lb. chicken breast
  • 2 zucchini
  • 2 purple onions
  • 1 box grape tomatoes
  • skewers
  • salt

Marinade Ingredients

  • 2 tbsp. olive oil
  • ¼ cup fresh orange juice (juice from approximately half an orange)
  • 3 tbsp. soy sauce
  • 2 tbsp. honey
  • ½ tsp. oregano
  • ½ tsp. paprika
  • 2 cloves garlic, crushed

Directions

  1. Mix all marinade ingredients in a bowl. Cut the chicken into cubes and marinate for at least 1 hour.
  2. Cut the onions into chunks and cut the zucchini into thin rounds.
  3. Thread the vegetables and chicken onto the skewers. Either grill on the bbq or bake in the oven. To bake in the oven, place the kebabs onto a baking tray. Spray them with cooking spray (or very lightly drizzle with oil) and sprinkle with salt. Bake on 400°F for 10-12 minutes.

Yields: 12 kebabs


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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4 Comments
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chanel Brooklyn May 3, 2015

Doing this! Totally doing this for our next bbq. Awesome color combo and the marinade is so much more exciting than plain ole bbq sauce. Reply

Rishe brooklyn May 1, 2015

yummmmmmmmmm my mouth is WATERING
so enjoying the gorgeous pics!
planning to also make the chicken G-d wiling! Reply

Sam Leon May 1, 2015

This is an excellent recipe. I love kabobs! Reply

Kathleen USA April 30, 2015

The kebabs look delicious. I can not wait to make them. Thank you for sharing. Reply

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