Dairy-Free Grilled Chicken Kebab
Savor the smoky, vibrant flavors of our Dairy-Free Grilled Chicken Kebab—a wholesome, allergy-friendly recipe perfect for summer cookouts or quick weeknight dinners. Tender, marinated chicken cubes are paired with colorful bell peppers and red onions, then grilled to perfection for a delicious charred finish. Infused with zesty lemon juice, aromatic spices like cumin and coriander, and a touch of paprika, these kebabs are bursting with flavor in every bite. And with a dairy-free marinade, they're ideal for those with dietary restrictions. Quick to prepare and ready in just 35 minutes, these kebabs make a healthy, protein-packed meal when paired with your favorite salad or side dish. Whether you’re planning a barbecue or simply craving a fresh, light dish, these grilled chicken kebabs are a guaranteed hit for all occasions!
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Recipe Information
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 8 metal or soaked wooden skewers
Instructions
Cut the chicken breasts into 1-inch cubes and set aside.
Chop the red and yellow bell peppers and red onion into 1-inch pieces, similar to the chicken.
In a large bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper to create the marinade.
Add the chicken cubes to the marinade, stirring well to ensure all the chicken pieces are coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Preheat the grill to medium-high heat, approximately 375°F (190°C).
While the grill is heating, thread the marinated chicken, bell pepper, and onion onto the skewers, alternating between them to create a colorful pattern.
Place the skewers on the preheated grill. Cook for 12-15 minutes, turning every few minutes, until the chicken is cooked through and has nice grill marks, and the vegetables are tender.
Remove the skewers from the grill and sprinkle with freshly chopped parsley before serving.
Serve immediately with your favorite sides or salads for a complete meal.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 12.8 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 182 mg | 14% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2486 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
