With two surprise ingredients, your chicken breasts will finally see the light. Photo by Julianne Burk.
Zarouhie Bedrossian’s Best Chicken Kebabs
I’ve eaten my share of chicken kebabs around town, and I honestly cannot think of a single restaurant that rivals Zee’s marinade. The sour cream makes them so rich, while the vegetable spread brings a very nice flavor and color. Don’t have to worry if you can’t find the spread locally, because it’s available on Amazon, and you’ll find a link in the Resources section, below.
Zarouhie Bedrossian’s Best Chicken Kebabs
Yield:
6 servings
Prep time:
1h40
Cook time:
20min
Total time:
2h
INGREDIENTS
| 2 | lbs boneless, skinless chicken breasts, cut into 1-inch coins | |
|---|---|---|
| 2 | red onions quartered | |
| 3 | zucchini or yellow squash, cut into 1-inch coins | |
| 3 | 2 yellow peppers, tops removed, hollowed out and cut into 1-inch squares | |
| 1/4 | cup olive oil | |
| 1 | tbsp Zergüt vegetable spread “Mild Ajvar” | |
| 1 | tbsp sour cream | |
| 3 | tsp salt, divided | |
| 1 | Fresh cracked pepper to taste |
- Can’t find vegetable spread? Order it here.
TOOLS
- If you don’t own metal skewers, these bamboo ones work just fine.
INSTRUCTIONS
| 1. | If using bamboo skewers, soak them in water so they won’t burn on the grill later. |
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| 2. | Place cut vegetables in a large bowl and pour 1 tsp of the salt, freshly ground pepper to taste, and the olive oil on top. |
| 3. | Mix the vegetables, oil, and seasonings with your hands until all surfaces of the veggies are well coated. |
| 4. | Set the vegetable mixture aside for at least 15 minutes. |
| 5. | Add the cubed chicken, sour cream, vegetable spread, 2 tsp salt, and more cracked pepper (to taste) to the bowl. |
| 6. | Mix thoroughly to incorporate the marinade onto all surface areas of your vegetables and meat. |
| 7. | Cover the bowl and set aside if grilling immediately, or refrigerate if grilling later. |
| 8. | To prepare skewers, start with a pepper, then add chicken, followed by an onion, another two pieces of chicken, another pepper, and so on. |
| 9. | Place larger pieces of pepper and onion at either end of the skewers, to cap them off. |
NOTES
| 1. | Use one tsp. salt per pound of meat, plus one for the veggies. If you’re watching your sodium like us, feel free to cut back. |
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| 2. | Zee says, “If you continually wash your hands throughout this process, it is not necessary to wear gloves; however, if you prefer to wear kitchen gloves, you certainly can.” |
| 3. | She also says, “If your grill is small, thread the chicken and veggies horizontally (widthwise) on the skewers, instead of vertically (lengthwise)”. |
Check out my kebab tutorial on YouTube and witness my indignity when Dad praises Hubby.
