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Entrees >  Poultry >  Lemon Pepper Chicken Shish Kabob >

 

Lemon Pepper Chicken Shish Kabob

• 2 LBS boneless, skinless chicken thighs, cut into 1" cubes

• 1 large green bell pepper, seeded & sliced

• 12 Mexican grilling onions (heads only), trimmed

• 12 white button mushrooms, cleaned

• 12 mini red & white potatoes, cleaned

• 2 TBS olive oil

• 1/2 tsp. paprika

• 1/2 tsp. kosher salt

• 1/2 tsp. lemon pepper

• 1/2 tsp. garlic, minced

• Wooden skewers, soaked

• Parchment paper

Butter Wash:

• 1/4 C (1/2 stick) butter, melted

• 1/2 tsp. paprika

• 1/2 tsp. lemon pepper

• 1/2 tsp. garlic, minced

• 1 tsp. fresh parsley, chopped

In a large bowl, combine the cubed chicken breasts, oil, paprika, salt, lemon pepper and garlic. Toss to coat the chicken evenly; place in a large plastic bag and marinate overnight in the refrigerator. Next day, thread chicken cubes onto the soaked wooden skewers, about four to five pieces per skewer. NOTE: Soak skewers in water for about twenty minutes before threading. Also thread bell pepper, onions, mushrooms and potatoes. Repeat process until skewers are complete.

Butter Wash: In a small bowl, mix the melted butter with paprika, lemon pepper, garlic and chopped parsley.

Preheat the oven to 400-degree F. Line a baking sheet with parchment paper. Place chicken skewers onto baking sheet. Bake for twenty to twenty-five minutes, flipping halfway through, or until chicken reaches an internal temperature of 165-degrees F. Brush with butter wash.

Suggestion: Serve on a bed of Rice Pilaf.

*Lemon Pepper Chicken Shish Kabob images (C) Shenanchie (2023). Click on image to view larger size in a new window.

 

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