SPRING IS FINALLY HERE!
Dust off those barbecues people… it is time to get outside and grill!
Shish kebabs are one of my favorite meals to eat and make when the weather warms up.
They’re basically the spring and summer equivalent of a one-pot dinner- with minimal preparation and cleanup, and a super easy cooking process, these guys are a cinch to make with pantry ingredients for the marinade and delicious fresh vegetables and chicken. You can substitute any protein for the chicken… steak would be fantastic here!
I recommend marinating and grilling the vegetables and meat separately, for two reasons: You can use any leftover marinade for the vegetables for brushing on the kebabs during grilling, and you can remove the vegetable kebabs earlier than the chicken ones so that they don’t burn, since the vegetables will cook through much quicker than the chicken.
- 2 tbsp grainy dijon mustard
- ½ cup white wine
- ¼ cup lemon juice
- 1 tsp red pepper flakes
- ¼ cup white worcestershire sauce (optional, add more white wine if you don’t have)
- ⅓ cup olive oil
- 4 boneless chicken breasts, cut into 1-2 inch chunks
- 1 green pepper, cut into 1 inch square pieces
- 1 red pepper, cut into 1 inch square pieces
- 2 zucchinis, sliced into ½ inch discs
- 1 red onion, cut into 6 pieces
- 1 lemon, cut in half
- kosher salt and pepper
- Soak about 6-8 wooden skewers in water before starting. Soaking the sticks reduces the risk of them burning while grilling.
- In a bowl, combine the mustard, white wine, lemon juice, red pepper flakes and white worcestershire sauce. Whisk in the olive oil to make a thick dressing that will act as our marinade.
- In a large freezer bag, add all the vegetables and half of the marinade. In another large freezer bag, add the chicken. Let marinate in the refrigerator for an hour, more if possible, turning the bags frequently.
- When ready to grill, turn on the grill to medium high heat. Using your soaked skewers, make skewers with all vegetables and separate skewers with all meat. This allows you to be able to remove the vegetable skewers earlier than the meat ones if needed, to prevent burning.
- Add the skewers to the grill and cook, turning every few minutes or so to prevent burning. You’ll want to cook the vegetables for about 5-7 minutes until crispy and charred on the edges but not burnt, and the chicken for about 10-15 minutes until cooked through.
- Remove meat and vegetable skewers to a platter, and immediately squeeze a half a lemon over everything. Dust with kosher salt and any herbs if desired. Let sit for a few minutes, remove everything from the skewers, serve and enjoy!
These kebabs have so much flavor, and there’s nothing like a great char to make a meal truly special. I love grilling outdoors, and I am so excited barbecue season has officially begun!
Want some other great grilling ideas? Check out the following recipes from my Grilling section: