Author: The Food Allergy Foodie
Prep Time: 1-1.5 hours
Serves: 8-10 people
1/4 cup balsamic vinegar
1/2 cup olive oil
4 cloves of garlic, finely minced
1 tablespoon honey
1 tablespoon fresh rosemary, finely chopped
Salt and pepper to taste
4 boneless, skinless chicken breasts, brined and cubed
1 container of grape or cherry tomatoes
2 zucchini, sliced into ½” pieces
1 container, Crimini mushrooms
1 red onion, cut into large pieces
1 red bell pepper, cut into large pieces
1 green bell pepper, cut into large pieces
1 yellow bell pepper, cut into large pieces
8-10 metal or wooden skewers
- One hour before you are ready to assemble the kebabs, brine the chicken breasts in a salt water bath. In a large mixing bowl, measure ¼ cup of Kosher or sea salt with cold water. Whisk until the salt is dissolved. Add the chicken, cover, and refrigerate for 30 minutes. The longer you brine the chicken, the juicer it will be.
- While the chicken is brining, prepare the marinade. In a small bowl, combine the ingredients for the marinade. Whisk well to combine the oil and vinegar.
- After the chicken is done brining, rinse well under cold water. Make sure to really rinse the chicken because you don’t want to taste the salt from the brine. Pat dry the chicken.
- Cube the chicken into 1-1/2” pieces. You want to make sure the pieces are large enough so they won’t fall off the skewer while cooking. Place the cubed chicken into a Ziplock bag and pour half the marinade over the chicken. Close the bag and shake to cover the chicken. Marinate for 30 minutes. You will need the remaining marinade to baste the vegetables.
- If you are using wooden skewers, now is the time to start soaking them in water. I use a baking sheet and fill it to the top with water. The skewers need to soak for at least 30 minutes, so they don’t burn while on the grill.
- While the chicken is marinating, prepare the vegetables for the kebabs. I like to make “stations” for each of the vegetables so I get out all of my mixing bowls, one for each vegetable. As I cut each vegetable, I add them to a bowl for easy assembly.
- After the chicken is done marinating, it’s time to assemble the kebabs. You can build the kebabs any way you like – you can do chicken – vegetable – chicken, or vegetable – vegetable – chicken – it’s up to you! As I build each kebab, I placed the filled skewers on a baking sheet. Once all the kebabs are assembled, brush each with the remaining marinade.
- Heat the grill to 375 degrees. Once heated, place the skewers on the grill and let cook about 30 minutes, or until a thermometer inserted into the chicken registers 165 degrees.
- Plate and enjoy!
If you are vegetarian or vegan, you can substitute the honey in the marinade with agave nectar and create delicious veggie kebabs.