Spice up dinner with tangy chicken and vegetable kebabs paired with simple lemon-roasted potatoes.
As the Texas heat gives way to cooler evenings, we’re spending more time outside—playing cards on the porch, watching our pup dash through the yard, and squeezing in a few last grilling sessions before fall arrives. Grilled kebabs are a favorite around here: a quick, flexible weeknight meal that makes good use of whatever fresh produce you have on hand.
Recently I had an abundance of bell peppers, cherry tomatoes, and fresh herbs, so I paired them with spicy marinated chicken for bright, flavorful kebabs. Cooked over high heat, the chicken and vegetables caramelize lightly and stay juicy. I often serve these kebabs with crisp lemon potatoes, fluffy rice, or a simple leafy salad.
For a cooling contrast, I mix plain yogurt with chopped cilantro to make a refreshing dipping sauce that complements the heat from the chili paste. The result is a balanced, satisfying meal that’s easy to prepare for four people.
Spicy Chicken Kebabs with Lemon Potatoes
Ingredients
Spicy Chicken Kebabs
- 2 garlic cloves, minced
- 1 1/2 tablespoons chili paste, such as Sambal Oelek
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 skinless, boneless chicken breasts, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 12 cherry tomatoes
- Cooking spray
- Fresh cilantro, finely chopped
- 1/4 cup plain yogurt
Lemon Potatoes
- 4 medium potatoes, washed and cut into chunks
- 1/4 cup olive oil
- 1 lemon, zest and juice
- 3 cloves garlic, crushed
- Salt and freshly ground black pepper
Instructions
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Spicy Chicken Kebabs
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In a medium bowl, combine the garlic, chili paste, olive oil, ground cumin, kosher salt, and freshly ground pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 1 day for deeper flavor.
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Soak 12 long wooden skewers in water for 30 minutes to prevent burning. Drain and pat dry before using.
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Remove the chicken from the marinade and discard any excess marinade. Thread the chicken onto the skewers, alternating with bell pepper chunks and cherry tomatoes.
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Preheat a gas grill or grill pan to medium-high and lightly coat with cooking spray. Grill the skewers about 4 minutes per side, or until the chicken is cooked through and no longer pink in the center.
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For a simple sauce, stir together the chopped fresh cilantro and plain yogurt. Serve alongside the kebabs as a cooling dip.
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Lemon Potatoes
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Preheat the oven to 400°F (200°C).
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In a bowl, whisk together the olive oil, lemon zest, lemon juice, and crushed garlic. Add the potato chunks and toss until they are evenly coated.
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Spread the potatoes in a single layer on a rimmed baking sheet. Season with salt and freshly ground black pepper. Roast for about 30 minutes, turning occasionally, until the potatoes are tender inside and crisp on the edges.
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Serve the kebabs hot with the lemon potatoes and cilantro-yogurt sauce. Enjoy!
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