Chicken Shish Kebabs

If you prefer beef or lamb, cook them for 2 to 3 minutes on each side until done. Pork will take the same amount of time as the chicken.

Serves: 8Hands-on: 15 minutesTotal: 12 hours 15 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 cup olive oil
  • 3 Tbsp. chopped fresh parsley
  • 3 garlic cloves
  • Juice and zest from 1 lemon
  • 2 lbs. boneless, skinless chicken thighs cut into 2-inch chunks
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 3 red bell peppers, cut into 1-inch pieces
  • 1 large Vidalia onion, cut into 1-inch pieces


  • Place the oil, herbs, and garlic in a food processor and blend into a smooth purée. Place 1⁄4 cup in a separate bowl and add the lemon zest. Sprinkle the meat with salt and pepper. Place it into a container with the rest of the purée. Refrigerate 12 hours.
  • Use a skewer to spear a piece of meat, a pepper, and an onion, leaving a little room between each item.
  • Place a grill pan over medium-high heat. Once it’s heated brush the pan with a little oil. Place the skewers on top, being careful they don’t touch. Cook for 3 to 4 minutes on each side. Place the kebabs on a platter. Pour the reserved purée on top and serve.