Mediterranean Chicken Kabobs In The Oven Recipes

MEDITERRANEAN CHICKEN SHISH KABOB

Steps:

• Cut the chicken breast into 1 - 1 1/2 inch pieces and set aside.
• In a large bowl, mix olive oil with minced garlic, paprika, cumin, sumac, cayenne, salt and lemon juice.
• Add the chicken pieces to the bowl and stir well so all pieces are coated with the marinade.
• Cover with a plastic wrap, and place the bowl in the fridge. Marinate the chicken for at least one hour up to 24 hours.
• Once ready to grill, take the bowl out of the fridge.
• Heat the grill to medium heat.
• Thread the chicken pieces and vegetables on skewers.
• Once all the skewers are ready, start grilling the kabobs.
• Grill one side for 5-8 minutes and then grill the other side. Make sure the kabobs are not undercooked.
• Serve warm with your favorite side dish.

MEDITERRANEAN CHICKEN KEBABS

Steps:

• Mix 1/2 of all ingredients for the marinade in small bowl. Place chicken in a ziplock bag and pour marinade over it. Marinade in the fridge for at least 30 minutes.
• Mix the other HALF of the ingredients in the same bowl pour into a ziplock bag with the vegetables. Marinade for at least 30 minutes.
• If you are using wood skewers, while the chicken and veggies are marinating, soak the skewers in water for about 15 minutes. You need to soak wooden skewers in water for about 20- 30 minutes to keep them from igniting right there on the grill. I have also noticed that it's much easier to slide out the meat and veggies on your plate if the skewers have been soaked before grilling.
• Thread the chicken and peppers and onions on the skewers. I usually place about 5-6 chicken pieces and a combo of peppers and onion in between.
• Heat an outdoor grill or indoor grill pan over medium-high heat. Spray the grates lightly with oil and grill for about 5 minutes on each side, or until the center is no longer pink.
• You can also bake this Mediterranean chicken skewers in the oven if you want to. Preheat the oven to 425 F. Place chicken skewers on roasting racks over two foil-lined baking sheets and bake for about 10-15 minutes, turn over once and bake for another 10 - 15 minutes on the other side, or until they are baked through.

MEDITERRANEAN CHICKEN KABOBS

Steps:

• In large shallow glass or plastic dish or resealable food-storage plastic bag, mix garlic, rosemary, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 3 tablespoons of the lemon juice and 5 tablespoons of the oil. Add chicken; turn to coat. Cover or seal; refrigerate 30 minutes to marinate.
• Heat gas or charcoal grill. In small bowl, mix remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon lemon juice and 1 tablespoon oil; set aside.
• Remove chicken from marinade; discard marinade. On 6 (10- to 12-inch) metal skewers, alternately thread chicken, bell pepper and onion, leaving space between pieces.
• Place skewers on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally and basting with lemon juice mixture, until chicken is no longer pink in center and vegetables are tender. Discard any remaining lemon juice mixture.

MEDITERRANEAN CHICKEN KABOBS IN THE OVEN!

Steps:

• Combine all ingredients besides the chicken in a mixing bowl. Whisk together.
• After the chicken is trimmed place the chicken in the bowl of mixed ingredients.
• Mix the marinade over the chicken until well coated.
• Leave chicken in the mixing bowl. Cover with saran wrap and let marinade for about 1-2 hours. ~Meanwhile soak your skewers in cold water for 30 minutes.
• Pre heat your oven to 425.
• Place foil on a baking sheet.
• Start skewing your chicken pieces and bell pepper pieces, in whichever order you like and place on the baking sheet.
• Leave in the oven for about 35-40 minutes on a middle shelf. If you like you can pour more of the marinade over the skewers about 5 minutes before they are fully cooked.
• NOTE: It is best to cut the chicken with kitchen shears I find it so much easier than using a knife (which is what I tried using the first time I made these. Took forever. Trust me shears are the WAY TO GO).
• *please remember all my recipes are made using a gas stove top and oven. So cooking times may vary.

SHISH TAWOOK (MEDITERRANEAN CHICKEN KABOBS)

Steps:

• Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
• Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
• Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.

MEDITERRANEAN CHICKEN-VEGETABLE KABOBS

Steps:

• In shallow glass or plastic dish or in resealable plastic food-storage bag, mix all marinade ingredients. Add chicken; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 6 hours to marinate, stirring chicken occasionally.
• Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. On each of 4 (15-inch) metal skewers, alternately thread chicken, bell pepper, zucchini and onion, leaving 1/4-inch space between each piece. Brush vegetables with marinade.
• Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning and brushing frequently with marinade, or until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
• Sprinkle cheese over kabobs. Serve with asparagus.

MEDITERRANEAN GRILLED CHICKEN KABOBS

Steps:

• In a small bowl, combine the paprika, thyme, nutmeg, cardamom, salt and pepper to make a spice mix. Generously coat the chicken cubes with the spice mix.
• Place the chicken cubes in a deep dish with the sliced yellow onions and olive oil. Combine the minced garlic and lemon juice and add them to the chicken dish. Toss the chicken making sure it is well coated. Cover and refrigerate for 2-4 hours or overnight.