Chicken Kebabs!

Happy Friday!

I hope everyone had a lovely week!  I know I did! I’m taking a short vacation down to Myrtle with one of my best friends to enjoy the Carolina Country Music Fest and am super stoked!

That being said, while I’m out and about soaking up the sun and enjoying some incredible music, I wanted to leave you guys with an incredible chicken dish for the summer: Chicken Kebabs!


Listed below are the ingredients you will need to create this mouth watering dish.



Boneless chicken breasts

1 Yellow onion – quartered

3 Lemons – juiced

1 Package of mushrooms – sliced

1 Yellow pepper – seeded and cut into large chunks

1 Zucchini – sliced

3-4 tsp. Olive oil

1 tsp. garlic – minced

1/2 tsp. dill weed – dried



First, take a large zip lock bag and combine the salt, pepper, dill, garlic, olive oil, and lemon juice.


Next, cube the chicken into 1-2in pieces.


Add the chicken to the zip lock bag, seal, and squish together to make sure the marinade is evenly distributed.  Then place in the fridge for an hour to really let the juices marinate.


While that’s marinating, quarter the onion.


Cut up the pepper and zucchini as well.  I like to put all four items – onion, pepper, zucchini and mushrooms – into a bowl so that when I’m skewering (sounds so wrong) it’s easy for me to grab one of each.


After an hour of letting the chicken marinate, take metal skewers and start skewering.  I recommend metal and not wood, so you don’t have to worry about soaking the wood ones, or having them catch fire on the grill.

I don’t have a specific pattern that I use for skewering, I just try to evenly distribute the ingredients.


Before we put the kebabs onto the grill, I suggest prepping it so that the chicken doesn’t try to become one with the grate.  If you’ve been following along for some time, you know when grilling I like to use a paper towel and olive oil and nicely brush the grate so that there is a little barrier. (Don’t do too much oil, or the it will drip through and possibly cause flames.  We are not trying to make a literal interpretation of Alicia Keys’ “Girl on Fire.”)


Put the kebabs on the grill for about 5-7 minutes per side.  This may vary depending on the type of grill you have, so just stay attentive.

You can test that the kebabs are done by cutting a little into a chunk of chicken. As long as the center is a whiter color and the juices are clear, you are good!


Serve with some the Watermelon Pico de Gallo, or Watermelon Feta Salad, from last week’s recipe and you will be in heaven!

I’m going to take the advice from a very wise man, Mr. Thomas Rhett, and go back to partying like I’m on Vacation!

As always, thank you for following along with me on Stark Naked Cooking! I hope you enjoyed this post and look forward to seeing you next Friday for our next recipe!

Buen provecho!



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