God bless you! Thank You , Natasha, it turned out really delicious – juicy, tender, flavorful chicken I’ve ever tried. That happened to me once when my lemons were a little old. Yes, Alla said she mixed everything together with the marinade and froze it so it was ready to cook when it came out of the freezer and was defrosted. If so how long would I bake them for? Hi Lidiya, I haven’t tested it that way so I can’t really give you specifics. These were the most flavorful delicious kabobs I ever had! Try a little less lemon juice next time. I had no problem with chicken breasts or tenders being dry. Don't subscribe These Shiskabobs reheat well, just place them in your oven at 400˚F for 10 min. The most accurate way to get juicy, delicious chicken on the grill is to use a meat thermometer. Refrigerate for around 4 hours, stirring occasionally. Thanks for the awesome recipe (; I hope you love it!! The FDA says chicken breast should be cooked to 73ºC/165ºF interior temperature for it to be safe from any Salmonella, etc. Save my name, email, and website in this browser for the next time I comment. Let me know how they turn out :). Mix Veggies with half the marinade in one ziplock bag, and chicken with remaining marinade in a second ziploc bag and toss to coat with marinade. Natasha’s favorite tips to unleash your inner chef! Lesya, it’s great to know that it works to bake it as well! Hi Stephanie, yes a blender would work fine. Thanks for posting…I have a similar recipe but I will make this also ……looks like a keeper. Would that work? It was either a serious typo or the program I use. 2/3 cup olive oil 2 medium lemons, juiced 2 Tbsp vinegar 1/2 tsp cayenne pepper 1 Tbsp sugar 1 Tbsp salt (There. I love easy meal ideas! It would have a stronger flavor. If you use the smaller ones, I think it turns out just right . For the Best Grilled Vegetables: Trim and slice all the vegetables into long strips. You are so very welcome. Or you can freeze the extra marinate that you have and use it when needed. I have been following your blog for a couple of years now and always look forward to trying new recipes, thanks again, I’m so glad you enjoy the blog and recipes That’s music to my ears…. Pour half of the marinade over the chicken and the other half over the vegetables. Whisk together olive oil, soy sauce, lemon juice, garlic, salt and pepper. Made this today and brought it to a get together. All While veggies and chicken marinating, soak wooden skewers in a water bath; the longer the better. Oh, what a marinade ! And now, I will make them again,… and again, and again! If baking these in the oven, do you know how long and what temp? I made these today and they turned out good but wayyy to salty! I made these last night, they where great but a bit on the tangy side. I imagine how zesty they would be….good thing I read the comments before I made them. I flip my chicken 2-3 times during cooking to ensure even browning. Easy and so delicious!!! Place vegetables on grill and cook for 15 to 20 minutes, until tender. Mix Veggies with half the marinade in one ziplock bag, and chicken with remaining marinade in a second ziploc bag and toss to coat with marinade. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. My cousin Alla shared this shish kabob recipe with me. The large portion of veggies was such a treat! Perfect for meal prep too!! I haven’t tried a veggie version; I too am a meat lover, but it should still make a great side dish! I used chicken thighs ( boneless, skinless) . It might be your lemons. – I’ve got bright colored greens on cooked meat (I guess lemon and vinegar keeps the colors green). I made these for my daughters first bday party. Thank you Galina! How many pounds of chicken did you use and how long was the meat marinating? Thank you for that wonderful review. Grill until meat is fully cooked through (165 degrees) and vegetables are charred. Cool; hope you both enjoy the shish kabobs! Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Preheat your grill on high setting for 10 minutes. We don’t have a grill, so I was thinking to use the oven. I absolutely love this marinade!!!! Or you could prep all of the veggies, marinade and meat and then combine and marinate everything Monday morning. This easy grilled chicken and vegetables recipe takes 30 minutes to make and is a delicious, healthy family dinner plus it is great for meal-prep. We just made your delicious kabobs, they are to die for! Everyone loved the taste of chicken! Added some new potatoes that I boiled first and corn on the cob and the family loved it. They would probably get a little soggy and won’t stay on the skewer very well. Yay great to hear that you loved it, Jane. Before you know it, the chicken and vegetable kabobs … Notify me of followup comments via e-mail. i marinated overnight. You don’t even have to chop the garlic or parsley by hand. Required fields are marked *. I made these for friends when new baby arrived. Also feel free to swap out vegetables you prefer. Keep the grill on medium heat or lower and turn every 2 minutes. I would probably use this marinade just for mushrooms and throw them on the grill . I will be making this again! God bless you too and I’m so glad you are enjoying the recipes. In the bowl of a food processor, combine all marinade ingredients and pulse about 15-30 seconds until well blended/chopped. thank your for this post! You can also subscribe without commenting. I guess im just worried that the chicken breasts will be too dry… Chicken breasts that are marinated or brined are also often juicier than plain grilled breasts. Thanks again! Ok, Ill try that next time!

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