Chicken and Veggie Marinade

Throw these skewers on the grill and you will see your neighbors noses peeking over the fence. They smell and taste phenomenal! My cousin Alla shared this shish kabob recipe with me. Apparently it’s quite popular in Washington state. Alla, I’m so glad you introduced me to this healthy and delicious marinade.

The first time I made these skewers I thought they were pretty good except I forgot the salt! Salt is a wonderful and necessary thing you know. Of course, I knew I had to make them again. And now, I will make them again,… and again, and again!

Ingredients for Chicken Marinade:

2/3 cup olive oil
2 medium lemons, juiced
2 Tbsp vinegar
1/2 tsp cayenne pepper
1 Tbsp sugar
1 Tbsp salt (There. I made it bold, so you won’t forget 🙂 )
1 tsp pepper
4 large garlic cloves
1 handful of parsley
1 handful of dill (I used frozen dill and it worked well too)

Chicken and Veggie Marinade

Ingredients for Shiskabobs:

2 lbs chicken breast or chicken tenders, diced into 1-inch squares
2-3 large red or yellow bell peppers or 3 medium Zucchini, 1/2-inch thick slices
2 medium red onions, sliced into 1-inch pieces
1 lbs button mushrooms, whole (pick the smaller ones if you can)
15 wooden skewers
Note: you may also use Mexican squash or any other squash you like.

Chicken and Veggie Marinade-2

How to Make Alla’s wonderful chicken and vegetable marinade:

1. In the bowl of a food processor, combine all marinade ingredients and pulse about 15-30 seconds until well blended/chopped. You don’t even have to chop the garlic or parsley by hand. Don’t forget the salt. Done!

Chicken and Veggie Marinade-8

2. Mix Veggies with half the marinade in one ziplock bag, and chicken with remaining marinade in a second ziploc bag and toss to coat with marinade. Refrigerate for around 4 hours, stirring occasionally.

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3.While veggies and chicken marinating, soak wooden skewers in a water bath; the longer the better. This keeps the skewers from burning on the grill.

Chicken and Veggie Marinade-4

4.Start preheating your BBQ to around 400˚F.  Thread meat and veggies on the skewer and grill over medium heat with the lid closed, turning every 2 minutes until chicken is fully cooked, approximately 15 min.
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Enjoy this super flavorful kebab recipe!

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Chicken and Veggie Marinade

4.8 from 4 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy-Medium
Cost To Make: $14-$16
Serving: 11

Ingredients

Ingredients for Marinade:

  • ⅔ cup olive oil
  • 2 medium lemons, juiced
  • 2 Tbsp vinegar
  • ½ tsp cayenne pepper
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 1 tsp pepper
  • 4 large garlic cloves
  • 1 handful of parsley
  • 1 handful of dill

Ingredients for Shiskabobs:

  • 2 lbs chicken breast or chicken tenders, diced into 1-inch squares
  • 2-3 large red or yellow bell peppers or 3 medium Zucchini, ½-inch thick slices
  • 2 medium red onions, sliced into 1-inch pieces
  • 1 lbs button mushrooms, whole
  • 15 wooden skewers

Instructions

  1. In the bowl of a food processor, combine all marinade ingredients and pulse about 15-30 seconds until well blended/chopped. Don't forget the salt.
  2. Mix Veggies with half the marinade in one ziplock bag, and chicken with remaining marinade in a second ziploc bag and toss to coat with marinade. Refrigerate for around 4 hours, stirring occasionally.
  3. While veggies and chicken marinating, soak wooden skewers in a water bath; the longer the better. This keeps the skewers from burning on the grill.
  4. Start preheating your BBQ to around 400˚F. Thread meat and veggies on the skewer and grill over medium heat with the lid closed, turning every 2 minutes until chicken is fully cooked, approximately 15 min. Enjoy!

Notes

These Shiskabobs reheat well, just place them in your oven at 400˚F for 10 min. Or remove from skewers and toss over a hot skillet until heated through.

 

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Read comments/reviewsAdd comment/review

  • Saniya
    June 17, 2017

    Hi, Natasha! We just made your delicious kabobs, they are to die for! My whole family agreed that those kabobs are the best, we didn’t change anything did exactly as written. Thank you for sharing this terrific recipe! We are hooked for life 😉 Reply

    • Natasha's Kitchen
      June 17, 2017

      You’re welcome Saniya, that’s fantastic! Thanks for sharing your excellent review! Reply

  • Marta
    December 12, 2016

    Wow, phenomenal! I made these for friends when new baby arrived. Popped them on the grill earlier in the day then delivered then with your Greek salad and other additions with instructions on how to reheat, according to your note. They said it was amazing. THANK YOU FOR YOUR BLOG! Reply

    • Natasha's Kitchen
      December 13, 2016

      Thank you for the wonderful review Marta! Reply

  • Yelena
    August 25, 2016

    would it be okay if I marinate both veggies and meat together in one big bowl? Or is it important to keep them separated when marinating? Reply

    • Natasha
      natashaskitchen
      August 25, 2016

      It seems cleaner and more appetizing to keep them separate so I keep them separate but I think it’s safe to put them together as long as everything is cooked through. Reply

  • Diana
    May 31, 2016

    These were the most flavorful delicious kabobs I ever had! Thank you! Reply

    • Natasha
      natashaskitchen
      June 1, 2016

      That’s fantastic! I’m so happy you enjoyed the kabobs 🙂 Reply

  • Lidiya P
    March 8, 2016

    These are absolutely yummy looking, Natasha!! I do have one question though. We don’t have a grill, so I was thinking to use the oven. Is that a good idea? If so how long would I bake them for? Tnx so much 😘 Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Hi Lidiya, I haven’t tested it that way so I can’t really give you specifics. I’d probably do stove-top before putting them in the oven for better heat and timing control. If you do test it out in the oven, let me know how it goes! Reply

  • Yuliya
    December 30, 2014

    Please fix the print out… I almost bought 32 lemons.  Reply

    • Natasha
      natashaskitchen
      December 30, 2014

      Yikes! Thanks so much for letting me know. Fixed. 🙂 Reply

      • Yuliya
        December 30, 2014

        Thank you 🙂 hehe dont laugh at me for falling for that, I’m a faithful instructions follower lol 🙂 the recipe is perfection. The large portion of veggies was such a treat! Prepared night before and warmed up for lunch the next day. Was perfect. Reply

        • Natasha
          natashaskitchen
          December 31, 2014

          I sure appreciate that you pointed it out. I wonder how long it’s been that way. It was either a serious typo or the program I use. Lets just blame the program, lol. Thanks again! Reply

  • Ira
    April 28, 2014

    Наташа, привет! Я в восторге от рецептов, которые здесь нахожу и пробую их тоже, у меня вопрос, я прочитала в комментариях, как одна девушка спросила, можно ли заморозить весь маринад с мясом и овощами, если много получилось? И Алла ответила, что можно. Она так делала. Заморозить можно с овощами как и есть все вместе с мясом? Хотела уточнить. Спасибо заранее Reply

    • Natasha
      natashaskitchen
      April 28, 2014

      Yes, Alla said she mixed everything together with the marinade and froze it so it was ready to cook when it came out of the freezer and was defrosted. Reply

      • Ira
        April 29, 2014

        Thank you so much! :)) Reply

  • Lena
    November 27, 2013

    Has anyone else noticed a slight bitterness in the veggies when being marinated overnight? Reply

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