Looking for a meal that’s effortlessly simple but bursting with fresh, vibrant flavor? You’ve found it. This recipe for grilled chicken kebabs paired with smoky, balsamic-glazed eggplant is a guaranteed showstopper. It’s easy to prepare, delicious to eat, and delivers incredible taste without any fuss. Perfect for a sunny barbecue or a quick weeknight dinner, this is a dish you’ll find yourself making again and again.
Ingredients
• For the Chicken Kebabs
• 1 lb / 450g boneless, skinless chicken breast, cut into 1-inch cubes
• 1 large red onion, cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 2 tablespoons / 30ml olive oil
• 1 teaspoon / 5g salt
• ½ teaspoon / 2.5g black pepper
• 8-10 wooden or metal skewers
• For the Grilled Balsamic Eggplant
• 1 large eggplant, sliced lengthwise into ½-inch / 1.25cm thick planks
• 3 tablespoons / 45ml olive oil
• 2 tablespoons / 30ml balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon mixed fresh herbs, chopped (thyme, oregano, basil)
• Salt and pepper, to taste
Instructions
1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill or barbeque to medium-high heat.
2. In a small bowl, whisk together the 3 tablespoons of olive oil, balsamic vinegar, minced garlic, and fresh herbs for the eggplant. Season with salt and pepper.
3. Brush the balsamic mixture generously over all sides of the eggplant slices and set aside to marinate while you prepare the kebabs.
4. In a large bowl, toss the cubed chicken, red onion, and bell peppers with 2 tablespoons of olive oil, salt, and pepper until everything is evenly coated.
5. Thread the chicken and vegetables alternately onto the skewers, leaving a small space between each piece for even cooking.
6. Place the chicken kebabs and the eggplant slices on the preheated grill. Cook the kebabs for 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp.
7. Grill the eggplant for about 5-7 minutes per side, until tender and nicely charred.
8. Remove everything from the grill and let the kebabs rest for a few minutes before serving alongside the grilled eggplant.
Nutritional Information
• Serves: 3
• Calories: 179
• Calories from Fat: 13%
• Carbs: 65g
• Note: Nutritional values are an estimate per serving based on the original data provided.
Pro Tips
• For extra flavor, marinate the chicken cubes in a simple mixture of olive oil, lemon juice, garlic, and oregano for 30 minutes before skewering.
• Don’t overcrowd the skewers. Leaving a little space between the chicken and veggies ensures everything cooks evenly and gets a beautiful char.
• To check for doneness, cut into the largest piece of chicken; the juices should run clear and the inside should be opaque.
• Let the cooked kebabs rest for 3-5 minutes after grilling. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
FAQ
Q: How do I know when the chicken is fully cooked
A: To ensure the chicken is cooked, cut into the largest piece on the skewer. The inside should be opaque and white with no pink, and the juices should run clear. This typically takes 10-15 minutes on a medium-high grill.
Q: Can I make these chicken kebabs without a grill
A: Yes, you can cook these on an indoor grill pan or under your oven’s broiler. If using a broiler, place the kebabs and eggplant on a baking sheet and cook for about 10-15 minutes, turning halfway through.
Q: What other vegetables can I use for these kebabs
A: This recipe is very versatile. Zucchini, yellow squash, cherry tomatoes, and mushrooms are all excellent additions or substitutions. Cut them into 1-inch pieces for even cooking.
Q: Why do I need to soak wooden skewers
A: Soaking wooden skewers in water for at least 30 minutes is crucial to prevent them from burning and catching fire on the hot grill. This step ensures your kebabs cook perfectly without the skewers charring completely.
