Ingredients
Marinade
- ¼ cup fresh lemon juice (from 2 lemons)
- ¼ cup extra-virgin olive oil
- 3 tablespoons finely chopped fresh dill, plus more for serving
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
Main Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
- 2 bell peppers, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
For Serving
- Dill sauce, homemade or store-bought
- Romesco sauce, homemade or store-bought
Instructions
- Make the Marinade: In a large bowl, combine fresh lemon juice, extra-virgin olive oil, finely chopped fresh dill, dried oregano, dried basil, smoked paprika, onion powder, garlic powder, kosher salt, and freshly cracked black pepper. Mix well to create a flavorful marinade.
- Marinate the Chicken: Add the cut chicken breast pieces into the marinade and toss until thoroughly coated. Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes, or refrigerate for up to 3 hours to develop deeper flavor.
- Prepare the Grill and Skewers: If using bamboo skewers, soak them in water for at least one hour before grilling to prevent burning. Preheat the grill to high heat.
- Assemble the Kebabs: Remove the chicken pieces from the marinade letting excess drip off. Thread the chicken, bell pepper pieces, and red onion pieces alternately onto the skewers, dividing ingredients evenly among the skewers.
- Grill the Kebabs: Place the skewers on the hot grill. Cook on high heat, turning the skewers about every minute to ensure even browning and char, for approximately 4 minutes until the chicken begins to brown and vegetables show char marks.
- Finish Cooking on Lower Heat: Reduce grill heat to low. Continue cooking the skewers, turning frequently, until the internal temperature of the chicken reaches 165°F (74°C), about 10-12 more minutes. This ensures juicy, fully cooked chicken.
- Serve: Arrange the cooked kebabs on a serving platter, sprinkle additional fresh dill on top for garnish, and serve alongside dill sauce and romesco sauce for dipping or drizzling.
Notes
- If using bamboo skewers, soak them in water for at least one hour before grilling to prevent burning.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) to guarantee safety and tenderness.
- Dill sauce and romesco sauce can be prepared ahead or purchased store-bought to save time.
- Grilling time may vary depending on the grill heat and thickness of chicken pieces; use a meat thermometer for accuracy.
- For additional smoky flavor, consider adding a wood chip box to your grill if using charcoal or gas grills.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
