African Kabobs

Prepare the Marinade: In a large mixing bowl, combine the 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, 2 cloves minced garlic, 1 teaspoon ground ginger, 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined.

Marinate the Chicken: Add the 1.5 lbs chicken cubes to the marinade bowl. Toss to ensure all the chicken is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, allowing the flavors to meld.

Prepare the Vegetables: While the chicken is marinating, prepare the vegetables. Cut the 1 large bell pepper into 1-inch pieces, the 1 red onion into 1-inch pieces, and the 1 large zucchini into 1/2-inch thick rounds. If using, have the 1 cup cherry tomatoes ready.

Assemble the Kabobs: If using wooden skewers, remember to soak them in water for at least 30 minutes prior. Thread the marinated chicken and prepared vegetables (bell pepper, red onion, zucchini, and cherry tomatoes if using) alternately onto the skewers. Try to distribute the chicken and vegetables evenly across approximately 8-10 skewers.

Preheat Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.

Cook the Kabobs: Place the assembled kabobs on the hot grill. Cook for 15-20 minutes, turning every 4-5 minutes, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp and slightly charred. You can baste with any remaining marinade during the first half of cooking, but discard any marinade that has come into contact with raw chicken.

Serve: Remove the kabobs from the grill and let them rest for a few minutes before serving.

Nutrition