Making Kebab’s on the grill is a family tradition year after year. Both chicken breast or boneless skinless thighs work in this pantry friendly chicken kebab marinade.
It just feels like summer when the grill is going and music is playing. This chicken kebab marinade is the perfect thing to use on a warm summer night relaxing with family. I also recommend making some extra skewers to meal prep for the week.
What Type of Veggies Are the Best to Use?
My favorite type of veggies to use in Kebabs are peppers, onions, and zucchini. Some other great additions are mushrooms, summer squash, and eggplant. Eggplant might take a bit longer to cook so I recommend skewering those separately.
How to Make the Kebabs
To make the kebabs, I like to cut my meat and veggies into chunks. Then I either marinade them in store bought greek dressing (I like Ken’s) or I create this simple marinade:
1 clove of garlic chopped
1/4 cup vinegar
1/2 cup oil
1/8 tsp pepper
2 tsp salt
2 tsp chopped parsley
You can marinate the chicken and veggies for 2 hours up to 24 hours then skewer them. I soak wooden skewers in water prior to skewering the meat and veggies so they don’t burn on the grill. If you don’t have a grill, the chicken and veggies can be spread on a sheet pan and baked for 20-30 minutes at 400 degrees.
My special trick is to skewer the chicken and vegetables separately so that you can adjust the cooking times. I find that the meat and veggies don’t always cook in the same amount of time so this allows me to adjust without overcooking one or the other.
Grill the chicken and veggies on medium high heat for 5-8 minutes then flip them and cook them for another 5 minutes or so. This will depend on the size of the chunks you cut. Check the chicken for doneness when the juices run clear and the internal temp reaches 165 degrees.
What to Serve With Chicken Kebabs
My all time favorite side with these Kebabs is garlic butter rice. This recipe is full of flavor and super pantry friendly. It is a simple, budget friendly dish, that gets requested year after year on our family trips. My in-laws absolutely rave about this rice and, rightfully so! You slice up garlic to make these crispy little garlic chips and cook the rice in, you guessed it, butter and garlic. Top it off with the garlic crisps and some sliced scallions, if you have them. This recipe is a hit again and again!
If you aren’t a huge fan of garlic, my mother in law’s spinach rice is always a huge hit as well! Or you could try any of these delicious summer sides!
Watch Me Make This Entire Meal and Others!
This Chicken Kebab Marinade is one of the quintessential cheap summer recipes in my 10 Cheap and Simple Summer Dinners video. Or check out the blog here. If you are looking specifically for fast and cheap recipes I’d go check out these 15 recipes for $5 in under 10 minutes or this list of 25 of the best rice and beans recipes. No matter where you end up, you’ll be getting some great, cheap, and delicious recipes!
The Best Chicken Kebab Marinade
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- 4 cups vegetables zucchini, onion, peppers
Marinade Ingredients
- 1 clove garlic chopped
- 1/4 cup vinegar
- 1/2 cup oil
- 1/8 tsp black pepper
- 2 tsp salt
- 2 tsp chopped parsley
Instructions
- Chop the chicken and veggies into chunks and keep in separate bowls or ziplock bags.
- Mix all of the marinade ingredients together and pour evenly into the chicken and veggies.
- Marinate in the fridge for 2-24 hours.
- Soak wooden skewers in water and skewer chicken all together and veggies all together (it will cook better this way).
- Grill over medium high heat for about 5 minutes and then turn. Cook until the meat reaches an internal temp of 165 degrees and the veggies reach desired doneness!
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