Cold No-Reheat Lemon Garlic Chicken Kabobs
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Keto, Paleo, Whole30
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 large bell peppers (red and yellow), cut into 1-inch pieces
- 1 large red onion, cut into wedges
- Wooden or metal skewers (soak wooden skewers in water for 30 minutes)
Instructions
- In a large bowl or resealable plastic bag, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper. Add the cubed chicken to the mixture, ensuring every piece is well coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
- While the chicken is marinating, chop your bell peppers and red onion into uniform pieces that are roughly the same size as the chicken cubes. This ensures that everything touches the grill surface and cooks evenly.
- Thread the marinated chicken, bell peppers, and red onion wedges onto the skewers, alternating between the meat and vegetables. Try not to crowd the pieces too tightly; leaving a tiny bit of space allows the heat to circulate and brown the edges of the chicken.
- Preheat your grill or indoor grill pan to medium-high heat. Lightly oil the grates. Place the kabobs on the grill and cook for about 12 to 15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Remove the kabobs from the heat and let them rest on a plate at room temperature for about 10 minutes. Once they have cooled slightly, place them in an airtight container and refrigerate for at least 2 hours before serving. This cooling phase is essential for the “no-reheat” experience.