Skillet Chicken Kabobs
Delicious and easy skillet chicken kabobs marinated in a flavorful blend of spices and grilled to perfection on the stovetop. Perfect for a quick weeknight dinner or a casual gathering.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
8 ounces button mushrooms, cleaned and halved if large
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Wooden or metal skewers (if using wooden, soaked in water for 30 minutes)
Instructions
In a large bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper to create the marinade.
Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
While the chicken marinates, prepare the vegetables by cutting the bell peppers and onion into 1-inch pieces and cleaning the mushrooms.
Thread the marinated chicken, bell peppers, onion, and mushrooms alternately onto the skewers.
Heat a large skillet over medium-high heat. Once hot, place the kabobs in the skillet, making sure not to overcrowd them. You may need to cook in batches.
Cook the kabobs for 6 to 7 minutes on each side, turning carefully, until the chicken is cooked through and has a nice char on the edges. The internal temperature of the chicken should reach 165°F (74°C).
Remove the kabobs from the skillet and let them rest for 2 minutes before serving.