Roman Kebabs
Transport your taste buds to ancient Rome with these mouthwatering Roman Kebabs, a perfect blend of juicy chicken thighs and tender pork tenderloin, marinated in a zesty mix of olive oil, white wine vinegar, fresh lemon juice, garlic, and aromatic herbs like rosemary and oregano. Skewered alongside vibrant red onions, zucchini slices, and plump cherry tomatoes, these kebabs offer a beautifully balanced bite of smoky grilled meat and crisp vegetables. With just 40 minutes of prep and a quick 20-minute cook time, this Mediterranean-inspired dish is an ideal choice for weeknight dinners or summer barbecues. Serve these flavorful skewers straight off the grill with an extra drizzle of olive oil or a squeeze of fresh lemon to highlight their tangy, herbaceous notes. Perfectly seasoned and irresistibly charred, Roman Kebabs are a versatile crowd-pleaser brimming with rustic Italian character.
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 500 grams pork tenderloin
- 60 ml olive oil
- 30 ml white wine vinegar
- 60 ml lemon juice (freshly squeezed)
- 4 garlic cloves (minced)
- 15 ml honey
- 2 teaspoons dried oregano
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 1 red onion (cut into chunks)
- 1 zucchini (cut into rounds)
- 200 grams cherry tomatoes
- 12 wooden skewers (soaked in water for 30 minutes)
Instructions
Cut the chicken thighs and pork tenderloin into bite-sized cubes, about 2.5 cm (1 inch) each.
In a large bowl, whisk together olive oil, white wine vinegar, lemon juice, minced garlic, honey, oregano, rosemary, black pepper, and 1 teaspoon of salt to create the marinade.
Add the chicken and pork cubes to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
While the meats are marinating, prepare the vegetables: cut red onion into chunks, slice zucchini into rounds about 1 cm (0.4 inches) thick, and leave the cherry tomatoes whole.
Preheat your grill or grill pan to medium-high heat.
Assemble the kebabs by threading the marinated chicken, pork, red onion, zucchini, and cherry tomatoes onto the soaked wooden skewers, alternating ingredients for variety and balance.
Sprinkle the assembled skewers with the remaining 1 teaspoon of salt for seasoning.
Place the skewers on the preheated grill and cook for 15-20 minutes, turning every 3-4 minutes to ensure even cooking. The meat should be fully cooked and have a slight char on the edges.
Serve the Roman Kebabs hot, optionally accompanied by a drizzle of olive oil or a squeeze of fresh lemon juice.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1509 mg | 66% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.3 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1166 mg | 25% | |
*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.
