Grilled Chicken Kebabs

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 lb boneless, skinless chicken breasts
• •2 tbsp olive oil
• •2 tsp ground cumin
• •1 tsp ground coriander
• •1 tsp paprika
• •1/2 tsp ground cinnamon
• •1/2 tsp cayenne pepper
• •1 tsp salt
• •1/2 tsp black pepper
• •1 lemon, juiced
• •1 red onion, cut into chunks
• •1 bell pepper, cut into chunks
• •1 zucchini, sliced into thick rounds
• •Fresh parsley, for garnish
• •Your choice of salad greens (e.g., lettuce, spinach)
• •Cherry tomatoes, halved
• •Cucumber, diced

Instructions

1. 1

   Cut the chicken breasts into 1-inch cubes and place in a large bowl.

2. 2

   In a separate bowl, mix together olive oil, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, black pepper, and lemon juice to make the marinade.

3. 3

   Pour the marinade over the chicken cubes and stir to coat well. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours if time allows.

4. 4

   While the chicken is marinating, prepare the vegetables: thread the onion, bell pepper, and zucchini onto skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning).

5. 5

   Once marinated, assemble the kebabs by alternating chicken cubes and vegetable pieces on the skewers.

6. 6

   Preheat a grill or grill pan over medium-high heat. Once hot, place the skewers on the grill and cook for about 15-20 minutes, turning occasionally until the chicken is fully cooked (internal temperature should reach 165°F).

7. 7

   Remove the kebabs from the grill and let them rest for a few minutes before serving.

8. 8

   Serve the grilled chicken kebabs over a bed of salad greens, topped with cherry tomatoes and cucumber. Garnish with fresh parsley.