Garlic Parmesan Chicken Kebabs (Printable Version)
# What You'll Need:
→ Chicken
01 -
900 grams boneless, skinless chicken breasts, cut into 2.5 cm cubes
→ Marinade
02 -
60 millilitres grated Parmesan cheese
03 -
60 millilitres white vinegar
04 -
30 millilitres extra-virgin olive oil
05 -
15 millilitres fresh lemon juice
06 -
10 millilitres garlic powder
07 -
5 millilitres dried oregano
08 -
5 millilitres onion powder
09 -
2.5 millilitres crushed red pepper flakes (optional)
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Optional Vegetables
12 -
Zucchini, sliced
13 -
Bell peppers, cut into large pieces
14 -
Red or yellow onion, cut into large pieces
# Step-by-Step Directions:
01 -
Cut the chicken breasts into uniform 2.5 cm cubes. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
02 -
In a medium bowl, whisk together Parmesan cheese, white vinegar, extra-virgin olive oil, lemon juice, garlic powder, dried oregano, onion powder, crushed red pepper flakes, salt, and black pepper until thoroughly blended.
03 -
Add the chicken cubes to the marinade, ensuring they are evenly coated. Cover and refrigerate for a minimum of 30 minutes and up to 12 hours for fullest flavor.
04 -
Thread marinated chicken cubes onto 8 metal or soaked wooden skewers. If desired, alternate with pieces of zucchini, bell pepper, and onion.
05 -
Preheat your grill or flat top cooking surface to medium heat with the lid closed to ensure an even temperature.
06 -
Place the skewers on the preheated grill. Cook with the lid closed for about 5 minutes per side, turning once, or until the internal temperature of the chicken reaches 71°C.
07 -
Remove the cooked kebabs from the grill and serve immediately while hot.
# Helpful Notes:
01 -
Soak wooden skewers thoroughly to prevent them from burning while grilling.
02 -
Marinating chicken for several hours will yield the most tender and flavorful results.
03 -
For even cooking, ensure chicken pieces are cut into similar sizes.