Spicy chicken and zucchini kebabs
Spicy chicken and zucchini kebabs combine tender marinated chicken with vibrant vegetables, all grilled to perfection. Flavored with red hot chili peppers, coriander, and spearmint, these kebabs are perfect for a quick meal or barbecue.
Cook time 20 min
Prep time 40 min
Ingredients:
1 tsp coriander leaves1/4 cup spearmint
1 garlic clove
3 onions
1 red hot chili pepper red hot chili peppers
1 lemon
1 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
4 chicken breasts
1 zucchini
Spicy chicken and zucchini kebabs are a delicious and healthy dish that's perfect for any occasion. Combining the flavorful heat of red hot chili peppers, the freshness of coriander and spearmint leaves, and the zest of lemon, these kebabs pack a punch of flavors. Easy to prepare and cook, they make a great option for a quick weeknight dinner or a weekend barbecue.
Instructions:
- In a large bowl, combine the coriander leaves, spearmint, garlic, minced red hot chili pepper, lemon zest, and lemon juice. Add in the salt, black pepper, and olive oil. Stir well to combine.
- Add the bite-sized chicken pieces to the bowl with the marinade. Toss to ensure that all pieces are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, preferably 1 hour, to allow the flavors to meld.
- While the chicken is marinating, cut the onions into wedges and slice the zucchini into rounds about ¼ inch thick.
- Preheat your grill to medium-high heat.
- If you're using wooden skewers, soak them in water for about 20-30 minutes to prevent burning.
- Thread the marinated chicken, onion wedges, and zucchini slices alternately onto the skewers, creating a colorful and balanced arrangement. Repeat until all ingredients are used.
- Place the assembled kebabs on the preheated grill.
- Grill the kebabs for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char, and the vegetables are tender. The chicken should reach an internal temperature of 165°F (75°C).
- Remove the kebabs from the grill and let them rest for a few minutes.
- Transfer the kebabs to a serving platter and garnish with additional coriander leaves and spearmint if desired.
Spicy chicken and zucchini kebabs are a versatile and flavorful dish that can be enjoyed by everyone. The combination of spices, fresh herbs, and vegetables creates a delectable meal that is sure to impress. Whether you’re cooking for yourself, family, or friends, these kebabs are a winner!
Spicy chicken and zucchini kebabs FAQ:
Grill the kebabs for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
The chicken should reach an internal temperature of 165°F (75°C) to ensure it is fully cooked and safe to eat.
Yes, you can substitute vegetables like bell peppers, cherry tomatoes, or even mushrooms based on your preference.
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
You can substitute chicken thighs for a juicier option or use tofu for a vegetarian alternative, adjusting the marinade time accordingly.
Cooking Tips:
- Marinate the chicken for at least 30 minutes to let the flavors develop better.
- Soak wooden skewers in water for 20 minutes before threading the meat and vegetables to prevent them from burning during grilling.
- For even cooking, ensure that the chicken and zucchini pieces are cut into similar sizes.
- You can add other vegetables like bell peppers or cherry tomatoes for additional color and nutrition.
- Grill the kebabs over medium-high heat to ensure they cook through without burning.
- Serve the kebabs with a side of yogurt dip or a fresh salad to complement the spices.
Nutrition Facts
6 ServingsCalories 120kcal
Protein 18g
Carbohydrates 4.86g
Fiber 1.34g
Sugar 2.64g
Fat 7g
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