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Chicken Kabobs
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Ingredients
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Step by step
Method
6 steps
- 1
Trim 2 pounds boneless chicken thighs and cut them into 2–3-inch pieces. Sprinkle with ½ tablespoon salt and let them stand 20 minutes while you make the marinade.
- 2
Whisk the honey, Greek yogurt, minced garlic, oregano, smoked paprika, juice of ½ lemon, oil, soy sauce, and black pepper. Toss it with the chicken and marinate 20 minutes or up to 2 hours in the refrigerator.
- 3
If using wood skewers, soak them in warm water. Cut the bell peppers and onion into pieces close to the chicken size, and cut the remaining lemon half into wedges.
- 4
Heat a grill to 450°F. Thread vegetables and chicken onto skewers with a little space between pieces. Spoon any remaining marinade over the assembled skewers, then discard the rest.
- 5
Grill without moving for 7–8 minutes so the first side gets grill marks. Turn the skewers and cook another 7–8 minutes, turning once or twice more as needed for even browning.
- 6
Check the thickest chicken piece with a thermometer; it is ready at 165°F. Serve with lemon wedges.