I love when I am super productive in the morning and have a free afternoon/evening to be creative in the kitchen. Corey and I read each other’s minds when we were meal planning as we both suggested that we make chicken kebabs for dinner one night this week. I had a package of multicolored bell peppers that I didn’t end up using last week, so what better way to use them up? I think the reason I had kebabs on my mind was this recent recipe/post from The Minimalist Baker. Dreamy, I know. I decided to recreate the turmeric chicken we had eaten on salads a few weeks ago as the main event of the kebabs. I also took a whack at making my own type of chimichurri sauce, with basil and cilantro. Originally, I wanted to make a mint sauce, but literally every single store was out of fresh mint. The cilantro basil sauce is totally optional and not exclusively for this; which is why i’ve put the recipe in a separate post. I do however, highly recommend you make some if you do make these kebabs. So many different flavors, but they all worked together so perfectly. I broiled the kebabs because we don’t have a grill (yet.), but these could certainly be grilled (times will vary, obviously). If you’re in the mood for a vibrant and summery dish, make this now!
If you do, take a pic and tag me on instagram @theavocadobabyyy !
Turmeric Chicken Kebabs with Cilantro Basil Oil
2 large chicken breasts (cut into 11/2-2 inch chunks)
3 tbsp lemon juice
1 tbsp olive oil
1 tsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp cumin
1/2 tsp turmeric
3 bell peppers of varied colors (cut into 1 inch squares)
1/2 white onion (cut into thick slices)
other veggies of choice (zucchini, mushrooms, cauliflower)
Cilantro Basil Chimichurri (Click link for recipe!)
- In a medium bowl, mix lemon juice, olive oil, ACV, and seasonings.
- Add the chunks of chicken breast to bowl and coat them thoroughly, let marinade for at least 20 minutes.
- Turn oven on to Broil.
- Skewer the chicken and vegetables; arranging them as desired.
- Place skewers on baking sheet (or broiler pan if you have one) and broil for 10 minutes.
- Flip the skewers and broil for another 10-15 minutes. (Clear juice should be running from chicken)
- Plate the skewers and drizzle with the Cilantro Basil Oil.
- Serve with side of choice and enjoy! (Might I suggest my “Sopa”-Style Quinoa!)
*If you use a broiler pan, you may need to adjust times.