Lemon and oregano chicken kebabs recipe Recipe

Name: Lemon and oregano chicken kebabs recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless, skinless chicken thighs; 3 medium courgette; 3 tbsp extra virgin olive oil; 1 lemon, finely grated zest only; 2 tbsp fresh lemon juice; 2 tbsp fresh oregano leaves, freshly chopped; 1 tbsp minced garlic; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbsp extra virgin olive oil; 1 cup finely chopped red onion; 2 tsp minced garlic; 0.5 cups finely chopped red bell pepper; 0.5 cups finely chopped yellow bell pepper; 1 cup long-grain white rice; 2 cups low-sodium chicken broth; 0.5 tsp kosher salt; 2 tbsp fresh Italian parsley leaves, finely chopped

Servings: persons

6 boneless, skinless chicken thighs
3 medium courgette
3 tbsp extra virgin olive oil
1 lemon, finely grated zest only
2 tbsp fresh lemon juice
2 tbsp fresh oregano leaves, freshly chopped
1 tbsp minced garlic
0.75 tsp kosher salt
0.25 tsp freshly ground black pepper
1 tbsp extra virgin olive oil
1 cup finely chopped red onion
2 tsp minced garlic
0.5 cups finely chopped red bell pepper
0.5 cups finely chopped yellow bell pepper
1 cup long-grain white rice
2 cups low-sodium chicken broth
0.5 tsp kosher salt
2 tbsp fresh Italian parsley leaves, finely chopped

1
In a medium bowl whisk the marinade ingredients.
2
Cut the chicken thighs into 1 1/2 inch pieces.
3
Cut each courgette lengthwise in half, and then cut each half crosswise into 1 inch pieces.
4
Add the chicken thigh pieces and the courgette pieces to the bowl with the marinade and turn to coat them thoroughly.
5
Cover and refrigerate for 2 to 4 hours.
6
If using bamboo skewers, soak in water for at least 30 minutes.
7
Prepare the grill for direct cooking over medium heat.
8
Meanwhile, prepare the rice.
9
In a medium saucepan over medium-high heat, warm the oil.
10
Add the onion and garlic and cook until they start to soften, about 2 minutes, stirring occasionally.
11
Add the bell peppers and cook for 2 minutes.
12
Add the rice and cook for 1 minute, stirring occasionally.
13
Pour in the broth, add the salt, and bring to a boil.
14
Cover, reduce the heat to low, and simmer very gently until all the liquid has been absorbed, about 20 minutes.
15
Remove from the heat and stir in the parsley.
16
Keep warm.
17
Thread the chicken pieces and the courgette pieces alternately onto skewers.
18
Brush the cooking grates clean.
19
Grill the kebabs over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and the juices run clear, 8 to 10 minutes, turning once or twice.
20
Remove from the grill and let rest for 3 to 5 minutes.
21
Serve the kebabs warm over the rice and enjoy!

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 boneless, skinless chicken thighs, 3 medium courgette, 3 tbsp extra virgin olive oil, 1 lemon, finely grated zest only, and more.

Yes, Lemon and oregano chicken kebabs recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon and oregano chicken kebabs recipe

How did you like this recipe?

Frequently Asked Questions