Not only are kebabs quick, easy, healthy, composed of common ingredients, and the perfect vehicle for Montreal Steak Seasoning, they are also delicious. Any way you skewer it, juicy grilled chicken and charred onions are a great end to a warm summer day.
My sister asked me where the healthy recipes are so this one is for her. This is a great weeknight meal that’s healthy, doesn’t heat up the house, and comes together super quickly. It’s a staple in our house and I’m sure it will be one in yours too!
- 4 Chicken Breasts, Cut into 1” Cubes
- 2 Large Green Bell Peppers, Cut into 1” x 1” Squares
- 1 Large Sweet Onion, Layers Separated and Cut into 1” x 1” Pieces
- 1 Tbs Canola Oil
- Copious Amounts of Your Favorite Seasoning Mix (we use Montreal Steak Seasoning)
- Heat your grill to high heat (around 500).
- Gather up 4 – 6 skewers. If you’re going to use wood skewers, soak them in water for a little while.
- In a large bowl, toss the chicken, bell peppers, onions with the canola oil.
- Season the pieces liberally with your favorite seasoning mix, tossing to make sure everything is oiled and seasoned.
- Place the pieces evenly on the skewers in the following order: pepper, chicken, onion, chicken, pepper, etc…
- Put the skewers on the grill, slightly lower the heat to medium high, close the lid and cook for 4 minutes per side. Give the skewers a quarter turn and cook for 4 minutes. Rotate and cook the skewers 2 more times so that each side gets some time with the fire and the total cook time is 16 minutes.
- Remove from the grill and serve over rice.
These kebabs are also great with some blackening spices. My uncle Dennis made a great blend that I have in my pantry but unfortunately he doesn’t remember what he put in it. That’s another mix that I’ll have to reverse engineer, but in the meantime use your favorite blackening blend.
Individually packaged chicken breasts are a must in any well-stocked freezer. When you’re in the mood for kebabs, just pull them out of the freezer and put them in a bowl of cold water. They’ll be ready for the grill in no time!
Kebabs come to us from Turkey but most cultures have their own variations. Tikkas, satays, souvlakia, and corn dogs are but a few of the many cousins of the Kebab.