Updated: Jul 16
Garden Herb Chicken Kebob
This dish is my ultimate favorite summer recipe. I originally had it at one of my best friend’s, Elizabeth’s backyard grill out. I just assumed they were your typical grilled kebobs, but when I tasted them I was blown away by the flavors. Elizabeth kindly shared the recipe with me, but encouraged me to not stick to it - rather, just grab handfuls of your favorite herbs (I prefer my own garden herbs) and blend together. Keep in mind, I’m not a huge “rule follower” and barely stick to actual measurements. I love to create, taste along the way, and develop as I go. This recipe will give you the basics. Essentially, you cant screw this dish up! It’s so easy! Major tip - double or triple the sauce so you have plenty to dip and keep reserved in the fridge for later in the week. It’s our summer time condiment in the Miller home!
Marinade & Sauce :
3-4 Cups (loosely packed) of your favorite fresh herbs
1 C Parsley
1/2 C Sage
1/2 C Thyme
2 TBSP Red Wine Vinegar
3 Cloves Garlic chopped
1/2 TBSP Dijon Mustard
1 1/2 C Extra Virgin Olive Oil
TT Salt and Pepper (roughly 1/2 tsp of salt & 1/4 tsp of pepper)
4 Chicken Breast cut into large cubes
1 Pint Cherry Tomatoes
1 Red Onion - cut into 1 Inch pieces
2 Green Bell Peppers - large chop
2 Red Bell Peppers - large chop
2 Containers of Baby Bella Mushrooms
In a blender, combine all ingredients for the marinade. Measure out half and set aside for sauce.
Assemble the kebobs by threading chicken and vegetables on the skewer. Place on a baking sheet and coat with the marinade. Allow to sit at room temperature for at least 15 minutes, but preferably wrap tray and place in refrigerator for 4 hours or overnight. Heat grill to high and cook kebobs 8-10 minutes, rotating to grill evenly. Finish by plating and top with remaining sauce.