Za’atar Chicken and Veggie Kebabs Recipe
Za’atar Chicken and Veggie Kebabs
Spice up your weeknight dinner with these delicious and easy-to-make kebabs.
Serves: 4Prep: 45 minutesCook: 10 minutesTotal: 55 minutesDifficulty: Easy
Serves: 4
Ingredients
- 1⁄4 cup Private Selection™ Italian Extra Virgin Olive Oil
- 1 lemon, zested and juiced, plus lemon wedges for serving
- 1 tbsp. Private Selection Middle Eastern Inspired Za’atar Blend
- 1 tsp. kosher salt
- 1⁄2 tsp. black pepper
- 2 pounds boneless chicken breast, cut into 1-inch chunks
- 8 wooden skewers
- 2 medium bell peppers, cut into 1-inch pieces
- 1 medium Private Selection Peruvian Gold Sweet Onion, cut into 1-inch chunks
- 1 package (10 oz.) cherry tomatoes
Directions
- In glass measuring cup, combine olive oil, lemon zest and juice, za’atar, salt and pepper. Place chicken pieces in gallon-size zip-top plastic bag and add marinade. Seal bag, then work chicken and marinade together to evenly distribute. Refrigerate at least 30 minutes.
- Meanwhile, soak wooden skewers in water 10–20 minutes.
- Thread chicken, bell peppers, onion and tomatoes onto skewers, alternating between each.
- Heat grill or grill pan to high heat. Grill skewers 10 minutes, rotating every few minutes to ensure even cooking, until chicken reaches a safe internal temperature of 165°F and veggies have softened and charred. Serve warm with lemon wedges, refrigerating any leftovers.
Serves: 4
Ingredients
- 1⁄4 cup Private Selection™ Italian Extra Virgin Olive Oil
- 1 lemon, zested and juiced, plus lemon wedges for serving
- 1 tbsp. Private Selection Middle Eastern Inspired Za’atar Blend
- 1 tsp. kosher salt
- 1⁄2 tsp. black pepper
- 2 pounds boneless chicken breast, cut into 1-inch chunks
- 8 wooden skewers
- 2 medium bell peppers, cut into 1-inch pieces
- 1 medium Private Selection Peruvian Gold Sweet Onion, cut into 1-inch chunks
- 1 package (10 oz.) cherry tomatoes
Directions
- In glass measuring cup, combine olive oil, lemon zest and juice, za’atar, salt and pepper. Place chicken pieces in gallon-size zip-top plastic bag and add marinade. Seal bag, then work chicken and marinade together to evenly distribute. Refrigerate at least 30 minutes.
- Meanwhile, soak wooden skewers in water 10–20 minutes.
- Thread chicken, bell peppers, onion and tomatoes onto skewers, alternating between each.
- Heat grill or grill pan to high heat. Grill skewers 10 minutes, rotating every few minutes to ensure even cooking, until chicken reaches a safe internal temperature of 165°F and veggies have softened and charred. Serve warm with lemon wedges, refrigerating any leftovers.
| Amount per serving | |
|---|---|
| Sodium | 1040mg |
| Total Fat | 20g |
| Saturated Fat | 3g |
| Protein | 46g |
| Cholesterol | 0mg |
| Total Carbohydrate | 10g |
| Dietary Fiber | 3g |
| Sugars | 7g |
| Calories | 380 |