Chicken and Veggie Marinade

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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)

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.

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!

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 this super flavorful kebab recipe!

Chicken and Veggie Marinade

4.92 from 12 votes

Author: Natasha of NatashasKitchen.com

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Prep Time: 4 hours hrs

Cook Time: 15 minutes mins

Total Time: 4 hours hrs 15 minutes mins

Ingredients 

Servings: 11

Ingredients for Marinade:

• 2/3 cup olive oil
• 2 medium lemons, juiced
• 2 Tbsp vinegar
• 1/2 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, 1/2-inch thick slices
• 2 medium red onions, sliced into 1-inch pieces
• 1 lbs button mushrooms, whole
• 15 wooden skewers

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Instructions

• 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.
• 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.
• 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.
• 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.

• Full Nutrition Label
• Nutrition Disclosure

Course: Condiments, Dressing

Cuisine: American

Keyword: Chicken and Veggie Marinade

Skill Level: Easy/Medium

Cost to Make: $$