Kosher Chicken Kebab Recipe

Servings: 4

Yield: 12 kebabs

Prep Time: 20 minutes

Cook Time: 15 minutes

Difficulty: Medium

Cooking Vessel: Grill or broiler

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Ingredients

For the Chicken:

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

3 tbsp olive oil

2 tbsp lemon juice

3 garlic cloves, minced

1 tsp paprika

1 tsp ground cumin

1/2 tsp turmeric

1/2 tsp ground black pepper

1 tsp kosher salt

1/4 tsp cayenne pepper (optional for heat)

For the Vegetables (optional):

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 small red onion, cut into wedges

1 zucchini, sliced into 1/2-inch rounds

Additional:

12 wooden or metal skewers (if wooden, soak in water for 30 minutes before use)

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Instructions

1. Marinate the Chicken:

In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, turmeric, salt, black pepper, and cayenne. Add chicken cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 2–3 hours.

2. Preheat the Grill or Broiler:

Preheat grill to medium-high heat or set broiler to high.

3. Assemble the Kebabs:

Thread chicken cubes onto skewers, alternating with bell peppers, onion, and zucchini if desired. Leave a little space between pieces for even cooking.

4. Cook the Kebabs:

Grill: Grill kebabs 4–5 minutes per side, until chicken reaches an internal temperature of 165°F.

Broil: Place kebabs on a broiler pan, broil 5–6 minutes per side, checking for doneness.

5. Serve:

Remove from heat, let rest 2 minutes, then serve warm with your choice of sides.

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Nutritional Information (per serving, 3 kebabs)

Calories: 280 kcal

Protein: 35 g

Fat: 12 g

Carbohydrates: 6 g

Fiber: 2 g

Sodium: 650 mg

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Dietary Adaptations

Gluten-Free: Recipe is naturally gluten-free.

Low-Carb/Keto: Serve with grilled vegetables or leafy salad instead of rice.

Dairy-Free: Already dairy-free; ensure no cross-contamination with utensils.

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Tips & Troubleshooting

Prevent sticking: Oil the grill grates or broiler pan lightly before cooking.

Even cooking: Cut chicken pieces uniformly.

Marination: Longer marination enhances flavor, but avoid more than 6 hours to prevent the chicken from becoming mushy.

Check doneness: Always verify internal temperature with a meat thermometer.

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Serving Suggestions

Serve with quinoa or couscous (kosher-certified) and a side of tzatziki (made with non-dairy yogurt if keeping kosher and dairy-free).

Garnish with fresh parsley or cilantro and lemon wedges.

Pair with warm pita or flatbread.

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Notes

Use kosher-certified chicken and ingredients to maintain kosher standards.

Can also be baked in an oven at 400°F for 15–20 minutes, turning halfway through.