Ingredients
Method
- Remove the chicken from the refrigerator 15 minutes before preparing to let it begin to come to room temperature.
- Preheat your oven to 400 degrees F.
- Line a sheet pan (or rimmed baking sheet) with aluminum foil (or parchment paper), place a wire rack on top, then spray with cooking spray. Set aside until needed.
- *The foil will make for an easy cleanup.
- Add the smoked paprika, cumin, turmeric, coriander, black pepper, and sea salt to a small bowl.
- Mix the seasonings until well blended.
- Slice the peppers into 1 ½ - 2” wide pieces and slice the red onion in half and then half again, cutting it into quarters.
- Pat the chicken dry with a paper towel, then slice it into 1” – 1 ½” pieces.
- Add the prepared chicken, onion, and bell pepper to a large bowl
- Drizzle olive oil over the fresh veggies and raw chicken pieces. Toss to ensure a good coating. Then sprinkle half of the dry seasoning blend over the chicken and vegetables and toss to combine.
- Add the remaining seasoning mixture and toss again to ensure a good coating.
- *Let the mixture sit for at least 30 minutes before cooking to marinate in the seasonings. If you have time, let them sit for 4 -8 hours before cooking.
- To assemble the chicken kabobs, start with a piece of bell pepper, then a piece of chicken, followed by a piece of red onion. Continue the process until the skewer is complete.
- *The chicken kebabs should have about 5-6 pieces of chicken on each skewer.
- Place the finished skewers on the wire rack and repeat the process until all skewers are complete.
- *If you have leftover onions and peppers, put them on the baking sheet and cook them along with the kabobs.
- Place the baking sheet on the top rack of your preheated 400-degree oven and bake for 20 - 25 minutes or until the internal temperature of the chicken reaches 165 degrees F.
- *If you don't use a wire rack, turn the skewers over halfway through the cooking process.
- Remove the chicken kebabs from the oven and let them rest for 5 minutes before serving.
Nutrition
Notes
Chef Tips
- We used metal skewers for the chicken kabobs, but you can also use wooden or bamboo skewers.
- Try to keep the pieces of chicken similar in size so they cook evenly.
- Alternate the groupings of chicken and vegetables so the flavors can mingle as they cook.
- If Indian seasonings aren't your favorite, or you want to change up the recipe, you can use any of your favorite seasonings.
- For the less adventurous palate, keep it simple with onion powder, garlic powder, sweet paprika, salt, and black pepper. For a touch of heat, add a little cayenne pepper.
- You can also use premade seasonings. Lemon pepper, Cajun seasoning, Italian seasoning, jerk seasoning, and taco seasoning are great options.
- You can also make a chicken kabob marinade to suit your taste preference. Soy sauce, apple cider vinegar, honey, lemon juice, lemon zest, garlic cloves, and fresh herbs can be used as marinade ingredients.
- We used boneless, skinless chicken breasts for the recipe, but you can also use boneless, skinless chicken thighs. The dark meat will be juicier and more flavorful. This recipe will also work with beef, pork, and seafood.
- For the vegetable kabobs recipe, omit the protein and add additional vegetables. Cherry tomatoes, zucchini, broccoli, and mushrooms would make good additions.
- Leftovers should be stored refrigerated in an airtight container or well covered with plastic wrap or aluminum foil for 2-3 days. They can be frozen, but it's not recommended.
- Reheat in the oven at 300 degrees for 5 minutes or separate them and heat in a sauté pan with some olive oil.
