Grilled Chicken Veggie Kabobs
For the Marinade
- 1-1/2 cups (12 ounces/350 ml) Greek yogurt
- 4 to 6 cloves garlic, peeled and minced
- 1 shallot, peeled and minced
- 1 tablespoon (15 ml) fresh oregano
- 2 lemons, for juice (plus reserve zest of one lemon)
- 1/2 teaspoon (2.5 ml) salt, or to taste
- 1 tablespoon (15 ml) honey
- 3 tablespoons (45 ml) olive oil (or more if needed for consistency)
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- Pinch ground coriander
For the Kabobs
- 2 chicken breast halves (boneless, skinless) cut into 1-inch (2.5 cm) chunks
- 1 large red onion, peeled and cut into 8 wedges
- 4 large crimini mushrooms, brushed and cut in half
- 1 large red bell pepper, cored and cut into chunks
- 1 large green or yellow pepper, cored and cut into chunks
- 4 to 6 (10 to 12 inch/ 25 to 30 cm) wooden skewers (pre-soaked in water)
- In a medium bowl, combine all marinade ingredients and mix thoroughly. The marinade should be thick, but pourable; if needed, add more olive oil to thin it. Set aside.
- Assemble the kabobs. Divide the ingredients into four portions and thread them onto skewers, alternating ingredients to be sure each skewer has a full assortment of peppers, onions, mushrooms, and chicken.
- Snip the sharp tips off the skewers with kitchen shears when you are finished.
- Put the skewers into a baking pan or gallon zip-closure pouch and pour the marinade over them, turning to coat on all sides. Cover or zip the bag closed.
- Refrigerate and marinate the kabobs for at least 30 minutes and as long as over night.
- Meanwhile, fill and preheat the water oven to 146F/63.5C.
- Remove the kabobs from the marinade, wiping the excess gently away, and vacuum seal one (or at most two) skewers in a large (gallon/3.8 liter) cooking pouch. Take care not to let the skewer pierce the pouch when sealing.
- Submerge the pouches in the water oven and cook for at least 1 hour. (Up to 2 hours will not affect the texture.)
- Preheat an oiled grill or grill pan to high heat.
- Remove the kabobs from the pouches, pat them dry with paper towels, and sear over the high heat for 30 to 45 seconds a side, turning often until every side is seared.
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