Enjoy these kebabs any time of year; if you don’t have access to an outdoor grill, cook them under the broiler in your oven.
Ingredients
- ¼ cup olive oil
- Juice from ½ lemon
- 2 garlic cloves, minced
- ½ teaspoon turmeric
- ¼ cup cilantro, chopped – plus more for garnish
- 1 teaspoon salt
- 1 pound boneless skinless chicken thighs, cut into bite sized chunks
- 1 small onion, cut into quarters then the layers separated into individual pieces
- 4 ounces button mushrooms, cut into halves or quarters if they are large in size
InSTRUCTIONS
See recipe card below.
Print
Chicken & Mushroom Kebabs
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
Scale
- ¼ cup olive oil
- Juice from ½ lemon
- 2 garlic cloves, minced
- ½ teaspoon turmeric
- ¼ cup cilantro, chopped – plus more for garnish
- 1 teaspoon salt
- 1 pound boneless skinless chicken thighs, cut into bite sized chunks
- 1 small onion, cut into quarters then the layers separated into individual pieces
- 4 ounces button mushrooms, cut into halves or quarters if they are large in size
Instructions
- Combine olive oil, lemon juice, minced garlic cloves, turmeric, chopped cilantro and salt to create a marinade.
- Place marinade in a large zip-topped plastic bag and add chicken pieces, onion pieces, and mushrooms to the bag. Seal and place in refrigerator to marinate for at least one hour and as many as 8 hours.
- Remove chicken, onions, and mushrooms from marinade and discard the marinade. Thread the pieces onto the skewers, alternating so that chicken will touch onions whenever possible.
- Grill over high heat for 15 minutes, turning 3 or 4 times, so that all sides get browned and have nice char marks on them.
- Serve, garnished with additional cilantro and lemon wedges if desired.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Main
This recipe originally published on Gutsy By Nature. All rights reserved.