I’ve been craving lots of fresh vegetables lately. Between adjusting to life as a family of four and the demands of work, we’ve had too many nights of takeout. Lately I want grilled food and colorful veggies. Kebabs are ideal because they are easy to prep ahead, healthy, and cook quickly. These chicken kebabs are marinated in a bright, tangy chili-lime dressing that doesn’t overpower the vegetables.
First, how pretty are these little kebabs?
The marinade is light but flavorful, so it enhances the chicken and vegetables without masking them. Feel free to swap or add vegetables based on what you have — just cut everything into roughly 1-inch pieces so everything cooks evenly. If you prefer, make separate skewers of only chicken and others with just vegetables to control cooking times. The chili powder here adds mild heat; adjust the amount to suit your taste. Plan ahead so the chicken can marinate for at least four hours for the best flavor.
I like serving these with cilantro-lime rice, but they also pair well with quinoa or a large green salad for a lower-carb option.
Chili Lime Chicken Kebabs
15 minutes
15 minutes
30 minutes
These chicken and vegetable skewers are marinated in a zesty chili-lime mixture and grilled for a bright, satisfying summer meal.
Ingredients
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1 green bell pepper, seeded and cut into 1-inch squares
- 1 red bell pepper, seeded and cut into 1-inch squares
- 1/2 red onion, cut into 1-inch squares
- 1/4 cup olive oil
- 2 limes, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- metal skewers or wooden skewers
Instructions
- If using wooden skewers, soak them in water for about 30 minutes to prevent burning. Thread the cubed chicken and vegetables onto 4 skewers in your preferred order. Place the skewers in a baking dish and set aside.
- In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pour the marinade over the kebabs, cover, and refrigerate for at least 4 hours or overnight for best flavor.
- Preheat the grill to medium heat. Grill the kebabs about 5–6 minutes per side, turning as needed, until the chicken is cooked through and the vegetables are tender. Remove from heat and let rest for about 1 minute before serving. Serve over rice, quinoa, or a bed of greens.
Nutrition Information:
Yield:
4
Serving Size:
1 skewer
Amount Per Serving:
Calories: 210
Total Fat: 15g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 45mg
Sodium: 371mg
Carbohydrates: 5g
Fiber: 2g
Sugar: 2g
Protein: 26g
