The Chef

Restaurants

Meals

Drinks

Restaurants›Albaraka Mediterranean Market and Grill›Grilled Kabobs Recipe

Grilled Kabobs Recipe

Name: Albaraka Mediterranean Market and Grills Grilled Kabobs Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb chicken breast, cut into 1–1.5-inch cubes; 1.5 cups bell peppers (mixed colors), cut into 1–1.5-inch pieces; 1 medium red onion, cut into 1–1.5-inch pieces; 1 cup cherry tomatoes; 1 cup zucchini, sliced into 1/2-inch half-moons; 2 tbs olive oil (for vegetables and grill brushing); 1 tsp kosher salt (for vegetables); 0.5 tsp freshly ground black pepper (for vegetables); 0.25 cup olive oil; 2 tbs fresh lemon juice; 3 cloves garlic, minced (about 3 cloves); 1 tsp dried oregano; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp honey; 1 tsp salt (for marinade); 0.5 tsp freshly ground black pepper (for marinade); 8 pieces wooden or metal skewers (if wooden, soak 30 minutes); 2 tbs fresh parsley, chopped (optional garnish); 4 pieces lemon wedges (for serving)

Inspired by Albaraka Mediterranean Market and Grill

Time50m

Serves4

Make Grilled Kabobs Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade & Vegetables

1 lb chicken breast, cut into 1–1.5-inch cubes

1 1/2 cups bell peppers (mixed colors), cut into 1–1.5-inch pieces

1 medium red onion, cut into 1–1.5-inch pieces

1 cup Cherry tomatoes

1 cup zucchini, sliced into 1/2-inch half-moons

2 tbs olive oil (for vegetables and grill brushing)

1 tsp kosher salt (for vegetables)

1/2 tsp freshly ground black pepper (for vegetables)

Marinade & Protein Seasoning

1/4 cup olive oil

2 tbs fresh lemon juice

3 cloves garlic, minced (about 3 cloves)

1 tsp Dried oregano

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp Honey

1 tsp salt (for marinade)

1/2 tsp freshly ground black pepper (for marinade)

Skewers & Finish

8 pieces wooden or metal skewers (if wooden, soak 30 minutes)

2 tbs fresh parsley, chopped (optional garnish)

4 pieces lemon wedges (for serving)

Method

Marinade & Protein Seasoning

Make the marinade

In a medium bowl, whisk together 0.25 cup olive oil, 2 tablespoons fresh lemon juice, minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp smoked paprika and 1 tsp honey until combined.

Marinate the chicken

Place cubed chicken in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken (reserve the other half for basting) and turn to coat. Seal or cover and refrigerate for at least 30 minutes, up to 4 hours. If short on time, 15–20 minutes will still add flavor.

Marinade & Vegetables

Prepare vegetables

While the chicken marinates, cut the bell peppers, red onion and zucchini into 1–1.5-inch pieces. Keep cherry tomatoes whole. Place all vegetables in a bowl, drizzle with 2 tablespoons olive oil, sprinkle 1 tsp kosher salt and 1/2 tsp black pepper, and toss to coat evenly.

Separate ingredients for skewering

Arrange marinated chicken and seasoned vegetables on a tray or plate so you can assemble skewers quickly. If using wooden skewers, ensure they have soaked for at least 30 minutes to prevent burning.

Skewers & Finish

Assemble the kabobs

Thread pieces onto skewers, alternating chicken and vegetables for even cooking. Leave about 1/2 inch space between pieces so heat circulates. Aim for 4–5 chicken pieces and 4–6 vegetable pieces per skewer depending on size.

Preheat grill

Preheat gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates: dip a folded paper towel in oil and, using tongs, rub it over the hot grates to prevent sticking.

Grill the kabobs

Place skewers on the preheated grill. Cook for 10–12 minutes total, turning every 2–3 minutes so all sides brown evenly. Brush reserved marinade on the chicken once or twice during the last 6 minutes of cooking (do not brush early to avoid raw marinade on chicken). Chicken is done when an instant-read thermometer inserted into a piece reads 165°F (74°C). Vegetables should be tender-crisp with charred edges.

Rest and serve

Remove skewers from the grill and let rest on a plate for 5 minutes. Sprinkle chopped parsley over the skewers, serve with lemon wedges for squeezing, and offer any remaining reserved marinade warmed and boiled for a minute as a sauce if desired.