I’ve always been a big fan of chicken kebabs. Chicken kebabs are super easy to make and marinated chicken is always better than plain chicken!
I grew up in New England and we always considered “barbecuing” as grilling food outside on a grill. So you can imagine when I moved to Texas how I was excited to see barbecue restaurants everywhere and was also excited to be invited to a friends house for barbecue. I made a nice side dish to go along with some kebabs and when I arrived at my friends house, I was confused… there were no kebabs. I asked where the kebabs were? My friends said, “We’re having barbecue” and I thought and said, “Well yah… so where are the kebabs?” They said “barbecue” is barbecue sauce covered ribs and other meats, what I was talking about was “grilled food”. So I learned that day that barbecue in Texas meant barbecue sauce covered food, and “grilling out” meant grilled marinated meats… like kebabs. Grilling out is also known as a cookout. I still love barbecue food, but something about fresh marinated kebabs and vegetables hits the spot for me more so than any barbecue can. I always feel so full and a bit gross after I eat nothing but barbecue covered meat and some potatoes. I prefer fresh flavors and vegetables over the soaked fatty meat.
This chicken kebabs recipe is one I made up from flavors I like, but it just goes so great with the strawberry goat cheese walnut side salad. I’ve made that salad for cookouts and it’s always a big hit! The sweetness of the strawberries goes great with the bitter walnuts and goat cheese and the onions add a a robust favor to the whole dish.
*IMPORTANT NOTE ABOUT ONIONS* If you’re not a huge fan of onions, especially raw, try sautéing them in a pan with a light amount of olive oil, or grill them. Then add to them to the salad once they are cooled off.
- 1-2 pounds of chicken
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Zucchini or Yellow Squash
- 1/2 Red onion
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1-2 cloves garlic (1 clove not too strong, 2 for stronger flavor)
- 1 TBS Honey
- 1/2 to 1 tsp tarragon
- lime zest
- Salt and pepper to taste
- 4 cups mixed greens of your choice (I used spinach and spring salad mix)
- 1/2 red onion
- 4 oz crumbled goat cheese
- 1 cup sliced strawberries
- 1/3 cup walnuts or pecans
- Balsamic Vinaigrette dressing (store bought or homemade)
- First cut up all the chicken into 2 to 3 inch cubes
- Prepare the marinade
- Place cut up chicken in a Ziploc bag and pour marinade in. Let sit anywhere from 30 minutes minimum or to up to 24 hours.
- Before using the chicken, cut up all the vegetables into 2 inch chunks to skewer with the chicken.
- Place chunks of chicken and vegetables on the skewer in whichever order you'd like.
- Place on heated grill (indoor or outdoor) and cook for 3-4 minutes per side (turning on four sides)
- Total cook time should be between 13-15 minutes.
- Prepare the salad beforehand, or while chicken is cooking.
- Slice the red onion really thin
- Slice the strawberries
- Pour over greens
- Toss in the goat cheese and walnuts (or pecans)
- Toss balsamic vinaigrette into mix
*The longer the chicken sits in marinade, the more flavorful it can become
For the Marinade 1/4 cup fresh lime juice 1/4 cup olive oil 1-2 cloves garlic (1 clove not too strong, 2 for stronger flavor) 1 TBS Honey 1/2 to 1 tsp tarragon lime zest Salt and pepper to taste
For the Salad 4 cups mixed greens of your choice (I used spinach and spring salad mix) 1/2 red onion 4 oz crumbled goat cheese 1 cup sliced strawberries 1/3 cup walnuts or pecans
Balsamic Vinaigrette dressing (store bought or homemade)