Soy-Free Grilled Chicken Kebab
Elevate your grilling game with this Soy-Free Grilled Chicken Kebab recipe, a flavorful and allergy-friendly option that's perfect for summer cookouts or weeknight dinners. Tender chicken breast cubes are marinated in a zesty blend of lemon juice, extra virgin olive oil, garlic, and aromatic spices like cumin, coriander, and paprika, creating a smoky, herbaceous profile without relying on soy-based ingredients. Threaded alongside vibrant bell peppers and red onions, these kebabs are grilled to perfection, showcasing charred edges and juicy interiors. This versatile dish is easy to make, ready in under an hour (with minimal prep time), and pairs beautifully with fresh parsley for a vibrant finish. Whether you're catering to dietary restrictions or simply craving wholesome Mediterranean-inspired flavors, these kebabs are sure to become a go-to favorite!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 60 ml extra virgin olive oil
- 2 tablespoons lemon juice
- 3 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley
- 1 large bell peppers
- 1 medium red onion
- 8 pieces metal or wooden skewers
Instructions
Cut the chicken breast into 1-inch cubes and set aside.
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, dried oregano, ground black pepper, and salt. Whisk the marinade until well blended.
Add the chicken cubes to the marinade, ensuring all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for more flavor.
While the chicken marinates, soak wooden skewers in water for at least 30 minutes to prevent burning, if using wooden skewers.
Cut the bell pepper and red onion into 1-inch pieces.
Preheat your grill to medium-high heat.
Thread the marinated chicken, bell peppers, and red onion onto the skewers, alternating each ingredient.
Place the kebabs on the grill and cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
Remove from the grill and transfer to a serving platter.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.1 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2271 mg | 48% | |
*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.
