Whole30 Classic Grilled Kebab
Fire up the grill and savor the smoky, vibrant flavors of these Whole30 Classic Grilled Kebabs, a wholesome and satisfying meal perfect for any occasion. Featuring juicy, marinated chicken breast, colorful red bell peppers, zucchini, and red onion, these kebabs are beautifully seasoned with a zesty blend of olive oil, lemon juice, garlic powder, paprika, and oregano. With just 30 minutes of prep time and a quick grill, this recipe delivers tender chicken and perfectly charred vegetables in every bite. Ideal for those following a Whole30, paleo, or gluten-free lifestyle, these kebabs are as healthy as they are delicious. Garnish with fresh parsley and serve alongside your favorite dips or salads for a crowd-pleasing dish that's sure to become a staple at your barbecues and weeknight dinners alike.
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Recipe Information
Ingredients
- 1.5 pounds chicken breast
- 2 medium red bell pepper
- 2 medium zucchini
- 1 large red onion
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 12 pieces wooden skewers
Instructions
Start by soaking the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Cut the chicken breast into 1-inch cubes and place them in a large mixing bowl.
Deseed and cut the red bell peppers into similar-sized 1-inch pieces.
Trim the ends of the zucchinis, slice them into thick rounds, about 1/2 inch thick each.
Peel and cut the red onion into 1-inch pieces, separating the layers into chunks that can easily be skewered.
In a small mixing bowl, whisk together the olive oil, lemon juice, garlic powder, paprika, dried oregano, salt, and black pepper.
Pour the marinade over the diced chicken and vegetables. Toss thoroughly to ensure everything is evenly coated. Cover and let it marinate in the refrigerator for at least 20 minutes.
Preheat your grill to medium-high heat.
Thread the marinated chicken and vegetables alternately onto the soaked skewers, leaving a little space between each piece to allow even cooking.
Place the prepared kebabs on the preheated grill. Grill for about 12-15 minutes, turning occasionally until the chicken is cooked through and the vegetables are nicely charred.
Remove from the grill and let the kebabs rest for a few minutes before serving.
Garnish with freshly chopped parsley and serve immediately on a platter.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 920 mg | 20% | |
*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.
