These were meant to be done on the grill. And if I'd actually made them in July like the date on this post implies, I almost certainly would have done that. Unfortunately, I actually made these on a cold, wet, grey day in November. When the sun had already set by 5pm. So, I wasn't about to go out there and fire up the grill for that. I just popped them under the broiler in the oven and cooked them that way. Not quite as nice a result, but infinitely better cooking experience given the conditions outside.

Recipe as written, these kebabs were only meant to have chicken, tomatoes, and zucchini. I had some mushrooms left over from another recipe though and I felt like a bit of onion would go well, so I added both to my kebabs. I think red onion would have been even better, but the yellow onion worked just fine. And I definitely feel like the extra ingredients elevated these kebabs a bit. I enjoyed the slightly more varied mix of tastes and textures.

Chicken and Vegetable Kebabs

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1/2 c. plain yogurt
• 1/2 c. chopped green onion
• 2-3 cloves garlic, crushed
• 1/2 c. chopped fresh cilantro
• 1-2 Tbsp. olive oil
• 1 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 680g skinless boneless chicken breasts, cut into large chunks
• 2 zucchinis, thickly sliced
• ~2 dozen cherry tomatoes¹
• 200-250g cremini mushrooms, trimmed
• 1 1/2 small red onions, cut into eighths

Directions

1. Combine yogurt, green onion, garlic, cilantro, oil, salt, and pepper and mix well.
2. Add chicken and toss to coat.
3. Cover and chill for 3-24 hours.
4. Soak ~12 wooden skewers in water for 20-30 minutes.
5. Meanwhile, preheat grill for direct, high heat cooking.
6. Thread zucchini slices, tomatoes, mushrooms, onion pieces, and chicken chunks onto the skeweres in whatever arrangement you prefer.
7. Slather the kebabs with any residual marinade and season with a bit of extra pepper.
8. Grill, turning as needed, until vegetables are tender and chicken is cooked through²

---

¹ The cherry tomatoes at the grocery store didn't look that great, so I got a bunch of much larger "cocktail" tomatoes and just cut them in half for my kebabs. ^Back
2 The book says this should take ~8 minutes. I'm unclear on whether that's meant to be 8 minutes total or 8 minutes per side. I suspect, with a good hot grill, you could get these cooked in 8 minutes total. Unfortunately, I was not wooking with a good hot grill. I was working with a broiler. I ended up cooking my kebabs for ~20 minutes, turning every 5. The results were great! Just a bit slower than on the grill. ^Back