I think the absolute most difficult thing about this dish, these chicken veggie kebabs, was keeping a reasonable ratio going. If I’d had my way (and a little more protein), it would have been a straight alternating sequence: chicken, veggie, chicken, veggie, chicken, etc. The fact that my wife has been pleading for more vegetables in our dinners meant that I didn’t actually do that. Starting and ending each skewer with a veggie, and even doubling them up on occasion, was by no means my idea. Thankfully, in our household we don’t often go with my ideas, and I believe that we’re better for it.
But seriously, these are definitely on the healthier side of the spectrum compared with my usual fare – and yet I still found them irresistible. These kebabs also had the added bonus of not coming from any recipe whatsoever – they weren’t inspired, they weren’t adapted, they were straight from my ever-expanding culinary brain. As such, I really don’t have a very detailed recipe for you, but rather an idea; a concept; a suggestion of flavours. Though an idea/concept/suggestion, I’ll still be throwing it into recipe form for those that it suits best, like myself.
Chicken Veggie Kebabs
- olive oil
- balsamic vinegar
- 1 lemon
- 3-4 chicken breasts
- 1 red bell pepper
- 1 orange bell pepper
- 1 large white onion
- 1 large zucchini
- small handful fresh oregano, chopped
- freshly cracked pepper and coarse salt
- Cut the onions, bell peppers, and chicken into 1-inch squares, cut the zucchini into slices 1/2-inch thick.
- Toss all of these ingredients in a large bowl. Add a few lugs of oil to the bowl, about 1/3 to 1/2 as much balsamic vinegar (use your judgement here), and squeeze in half of the lemon’s juice as well.
- Mix around the veggies and chicken until everything is coated.
- Take four metal kebab skewers and skewer the chicken and veggies, alternating as you see fit. Pace yourself with each of the items, ensuring all four kebabs are relatively equal.
- Crack some salt and pepper over the kebabs, and sprinkle the chopped oregano overtop. Rotate, and repeat the seasoning and sprinkling on what was the underside.
- Grill the kebabs on the barbeque, using an oven mitt to turn the kebabs 90 degrees every few minutes. After each turn of the kebab, brush with a little olive oil if desired. Check the chicken for doneness before removing from heat (if the chicken is done, everything else should be as well), and let sit for a few minutes before serving.
- Slide the chicken and veggies off the skewers, sprinkle with the reserved lemon if desired, and enjoy!
Serves 4. Goes great with roasted potatoes.