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Dale's Kabob Detail, photographed on white marble in the A More Perfect Supper kitchen

Dale's Kabob Detail

Chicken cubes marinated in olive oil and lemon alongside Dale's-soaked vegetables, threaded on skewers and oven-baked until juicy with a slightly charred finish.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 55 minutes
Servings: 4 Servings
Course: Entrees
Cuisine: American
Ingredients Method

Ingredients
  

Chicken Marinade
  • 1 1/2 lbs boneless skinless chicken breasts or thighs cut into 1 1/2-inch cubes
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano or Italian seasoning
Vegetables
  • 2 bell peppers (any color) cut into chunks
  • 1 red onion cut into chunks
  • 1 zucchini sliced into thick rounds (optional); optional
  • 1/2 cup Dale's Seasoning Marinade

Method
 

  1. In a large bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, pepper, and oregano. Add chicken and toss to coat. Cover and marinate in the refrigerator at least 30 minutes, up to 2 hours.
  2. In a separate bowl, toss bell peppers, onion, and zucchini with Dale's Seasoning. Marinate in the refrigerator 30 minutes to 1 hour, stirring occasionally.
  3. If using wooden skewers, soak in water at least 30 minutes before threading.
  4. Preheat oven to 425 degrees F.
  5. Thread marinated chicken and vegetables onto skewers, alternating pieces. Place on a wire rack set over a baking sheet, or directly on a foil-lined sheet pan sprayed with cooking spray.
  6. Bake 20 to 25 minutes, flipping halfway through, until chicken is cooked through.
  7. For a slightly charred finish, broil on high 2 to 3 minutes at the end.