Chicken and Veggie Kebabs with Dill Aioli (25 Minutes)

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These kebabs feature juicy chicken pieces marinated in a flavorful blend of herbs and spices, threaded onto skewers along with vibrant red onion, colorful bell peppers, and juicy tomatoes. The kebabs are then grilled to perfection, resulting in a deliciously charred and tender combination of flavors. Served alongside a tangy and creamy homemade dill aioli, this dish is a crowd-pleaser that can be prepared in under 30 minutes. Let’s get cooking!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into cubes
  • 1 red onion, cut into wedges
  • 2 bell peppers, seeded and cut into chunks
  • 1 cup cherry tomatoes
  • Wooden or metal skewers
  • Salt and pepper, to taste

For the marinade:

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste

For the dill aioli:

  • 1/2 cup mayonnaise
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. In a bowl, combine all the marinade ingredients. Add the chicken cubes and toss to coat. Allow the chicken to marinate for at least 10 minutes while you prepare the grill or preheat the broiler.
  2. If using wooden skewers, soak them in water for 10 minutes to prevent them from burning on the grill.
  3. Preheat the grill or broiler. Thread the marinated chicken, red onion wedges, bell pepper chunks, and cherry tomatoes onto the skewers, alternating between ingredients.
  4. Season the skewers with salt and pepper.
  5. Grill the kebabs over medium heat or broil them for 5-7 minutes per side until the chicken is cooked through and the vegetables are slightly charred.
  6. While the kebabs are cooking, prepare the dill aioli by combining the mayonnaise, fresh dill, lemon juice, salt, and pepper in a small bowl. Stir well to combine.
  7. Remove the kebabs from the grill or broiler and let them rest for a few minutes.
  8. Serve the chicken and veggie kebabs hot with a side of homemade dill aioli.

Notes

Feel free to add additional vegetables like zucchini, mushrooms, or eggplant to the kebabs for more variety and flavor. If you don’t have a grill or broiler, you can also cook the kebabs in a skillet or grill pan on the stovetop. Do make sure to soak the wooden skewers in water before grilling to prevent them from burning. Serve the kebabs with a side of couscous, rice, or salad for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6g
  • Sodium: 400mg
  • Fat: 15g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 40g
  • Cholesterol: 100mg

Pair this with...

Curried Couscous with Peas

Start by heating a bit of olive oil in a pan over medium heat. Stir in some finely diced onions, and once they're translucent, sprinkle in your desired amount of curry powder, allowing the spice to toast and release its aromatic depth. Add in a cup of couscous, ensuring the grains get a good coating of the curry-infused oil. Pour in the recommended amount of boiling water or vegetable broth, giving everything a gentle mix. Scatter in a handful of fresh or frozen peas, adding a burst of color and sweetness. Cover the pan and let the couscous simmer and absorb the liquid. Once done, fluff it with a fork to separate the grains and evenly distribute the peas. A final touch of chopped fresh cilantro or parsley can add an extra layer of flavor.

Garlic Naan

Start off by activating your yeast: combine warm water, a sprinkle of sugar, and active dry yeast in a bowl and let it sit until it's frothy. In a larger bowl, mix all-purpose flour and salt. Add in some yogurt and your frothy yeast mixture, mixing until you form a dough. Knead this dough on a floured surface until it's smooth and elastic. Let it rest in a greased bowl, covered, until it's doubled in size. In the meantime, finely mince some fresh garlic. Divide your risen dough into balls, rolling each into an oval shape. Sprinkle the garlic on top, pressing lightly so it sticks. Heat a skillet or griddle over medium-high heat. Cook each naan until it's puffy and has golden spots, roughly 2 minutes per side. Optional: brush with melted butter or ghee for added richness.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

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