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Juiciest Chicken Kabobs

Grilled to perfection, these Juiciest Chicken Kabobs are made with succulent chicken, fresh bell peppers, and onions, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grilled
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cubed Juicy and tender cut for grilling.
  • 1 bell pepper, cubed Any color of bell pepper can be used.
  • 1 onion, cubed Use a sweet onion for best flavor.
  • 2 tablespoons olive oil Adds moisture and flavor.
  • 2 tablespoons lemon juice For additional flavor and brightness.
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika For a subtle smokiness.
  • to taste Salt and pepper Adjust according to preference.
  • Skewers (if using wooden, soak in water for 30 minutes) Prevents skewers from burning on the grill.

Method
 

Preparation
  1. Cube the chicken breast into bite-sized pieces. Cut the bell pepper and onion into similar-sized cubes for even cooking.
  2. Combine the chicken pieces with olive oil, lemon juice, garlic powder, paprika, salt, and pepper in a bowl. Stir well and let it marinate for about 10-15 minutes.
  3. Thread the marinated chicken, bell peppers, and onions onto the skewers, alternating between the ingredients.
  4. Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C).
Cooking
  1. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the chicken is cooked through and the veggies are tender. The internal temperature should reach 165°F (75°C).
  2. Once cooked, remove the kabobs from the grill and let them rest for a couple of minutes.
  3. Serve warm with rice or a fresh salad.

Notes

For added flavor, consider substituting chicken with halal beef or lamb. Avoid overcrowding the skewers and remember, the marinade is crucial for juiciness. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for 2-3 months. Reheat leftovers at 350°F (175°C) for 10-15 minutes or on a skillet until warmed through.