Eosinophilic Esophagitis Friendly Classic Chicken Kabobs
Total time1 hr 35 min
Prep time20 min
Cook time15 min
4.7(7)
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup olive oil
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the kabobs
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 large red bell pepper, cut into 1 ½-inch pieces
- 1 large yellow bell pepper, cut into 1 ½-inch pieces
- 1 large red onion, cut into 1 ½-inch chunks
- 1 medium zucchini, cut into ½-inch rounds
- 1 tbsp olive oil, for brushing vegetables
For serving
- lemon wedges, for serving (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper until combined.
- 2
Add the chicken pieces to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours.
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