Chicken Kabob from the oven

Chicken Kabob
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Chicken kabob recipe – The flavor is fantastic, and it’s more than simple. I’m almost sure that chicken kabob will find the way to your desk, specially prepared in this slightly different way.

You do not have to have a barbecue to make excellent chicken kabob, enough if you have an oven and a little foil. You can make chicken kabob yourself, or you can buy them in every primary market.

If you make them yourself, at least you can choose what will go on the stick: peppers, zucchini, tomato, onion, etc.

There’s a “rule” to make a kabob start and end up with meat. It’s nonsense, you do as you like, and what you get it under your fingers. Eventually, it’s going to be great, and you will eat.

I used chicken breast, onion, yellow and green bell pepper.

Chicken breast, paprika, and onion cut into cubes.

For the marinade: mix salt, black pepper, dijon mustard, and olive oil.

In a bowl, toss all the ingredients and mix with the 1/3 marinade.

On metal or soaked wooden skewers, alternately thread chicken, vegetables; discard remaining marinade in the bowl — place kabobs on an oiled baking sheet rack over medium heat.

Grill, covered, until chicken is no longer pink, 8-10 minutes, turning occasionally; frequently baste with reserved marinade during the last 3 minutes.

Serve chicken kabobs with a green salad and lemon juice.

Chicken kabob

Chicken kabob
Print Recipe
5 from 1 vote

Chicken Kabob from the oven

This is one of my husband’s favorite meals. I serve it with a green salad and lemon juice.
Prep Time10 mins
Cook Time10 mins
Resting time15 mins
Total Time35 mins
Course: Main Course
Cuisine: European
Keyword: chicken, Kabob, onion, pepper
Servings: 4 people
Author: Tina

Ingredients

  • A chicken breast
  • A large onion
  • A large green pepper
  • 3 tbsp olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt
  • A half teaspoon black pepper

Instructions

  • Chicken breast, green pepper, and onion cut into cubes.
  • For the marinade: mix salt, black pepper, dijon mustard, and olive oil.
  • In a bowl, toss all the ingredients and mix with the 1/3 marinade.
  • On metal or soaked wooden skewers, alternately thread chicken and vegetables.
  • discard remaining marinade in the bowl — place kabobs on an oiled baking sheet rack over medium heat.
  • Grill, covered, until chicken is no longer pink, 8-10 minutes, turning occasionally; frequently baste with reserved marinade during the last 3 minutes.

All those who are always looking for new tastes will be delighted with these chicken kabobs from the oven. And not only that, they will lick their toes! And enjoy with your dearest in a delicious meal!

Find more recipes for the dinner here:

Fried Carp with Vegetables

Love in a pan

Chicken Cabbage recipe

Tina

Founder of Chrono Diet

 

CategoriesChrono Dinner
  1. jo fontaine says:

    I want to try this one, for sure! This is the type of recipe you want to try when you will receive your friends or your family. Now, I’m a bit surprised. I have always thought that this recipe was from North Africa.
    Now about the “rule”. Well I guess that it has been created for a reason back in the days. Today, it doesn’t matter but still, I like that rule. LOL

  2. Lynn says:


    I have ever thought of making kabob for my family gatherings but I dismissed this idea as I do not have a grill. Therefore, I am really intrigue by the fact that I can actually make this using an oven! The photo of the ‘finished product’ looks appetising! I will defintely give this recipe a try!

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