Alla’s Chicken and Veggie Marinade
January 13, 2012
Throw these skewers on the grill and you will see your neighbors noses peeking over the fence. They smell and taste phenomenal! My cousin Alla shared this shish kabob recipe with me. Apparently it’s quite popular in Washington state. Alla, I’m so glad you introduced me to this healthy and delicious marinade. The first time I made these skewers I thought they were pretty good except I forgot the salt! Salt is a wonderful and necessary thing you know. Ofcourse, I knew I had to make them again. And now, I will make them again,… and again, and again!
Servings: Makes 11 (12-inch skewers) or 15 (10-inch) skewers
Cost to Make: $18-$25
Ingredients for Marinade:
2/3 cup olive oil
3 medium lemons, juiced
2 tbsp vinegar
1/2 tsp cayenne pepper
1 tbsp sugar
1 and 1/2 tbsp salt (There. I made it bold, so you won’t forget )
1 tsp pepper
5 garlic cloves
1 handful of parsley
1 handful of dill (I used frozen dill and it worked well too)
Ingredients for Shiskabobs:
2.5 to 3 lbs chicken breast or chicken tenders, diced into 1-inch squares
2-3 large red or yellow bell peppers or 3 medium Zucchini, 1/2-inch thick slices
2 medium red onions, sliced into 1-inch pieces
1.5 lbs button mushrooms, whole (pick the smaller ones if you can)
15 wooden skewers
Note: you may also use Mexican squash or any other squash you like.
How to Make Alla’s wonderful chicken and vegetable marinade:
1. In the bowl of a food processor, combine all marinade ingredients and pulse about 15-30 seconds until well blended/chopped. You don’t even have to chop the garlic or parsley by hand. Don’t forget the salt. Done!
2. Mix Veggies, chicken and marinade well. Refrigerate for at least 4-8 hours or overnight, stirring occasionally. You don’t have to get up at night to stir unless you are having trouble sleeping (I hope that’s not the case!).
3. Preheat your BBQ (dust it off if it’s been neglected all winter).
4. Soak wooden skewers in a water bath for 1 to 2 hours before putting them on the grill. This keeps the skewers from burning.
5. Thread meat and veggies on the skewer and grill over medium heat with the lid closed, turning every 2 minutes until chicken is fully cooked.
Enjoy this super flavorful kebab recipe!
Notes: I used bell pepper the first time around and they add a nice pop of flavor and color so, yes, I would recommend them.
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{ 12 comments… read them below or add one }
Do the mushrooms get soggy?
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Not at all (and I marinated overnight the second time) The mushrooms were actually my favorite! I would probably use this marinade just for mushrooms and throw them on the grill
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Natasha..as always I love your posts…your recipes speak to my heart…
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Awww, thanks Mila! You are so sweet
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I had a chance to make the marinade…love the fresh feel of the lemon and parsley, definitely a keeper.
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I’m glad you enjoyed it!
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Those look really good, I’m going shopping for the ingredients
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I thought I share my recepie we make zucchini, bell peppers and myshrooms separate from meat by rubbing them in the mix of olive oil and vegetta. Then putting on skewers and grill for a little.
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Mmmmm, that sounds good and easy too! Thank you for sharing!
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These look amazing….and I can just taste them. I’ll try this marinade and make it for my husband, as he is Turkish and that is one of their main food items the “Shish Kabob.”They serve them everywhere.
Thanks for posting…I have a similar recipe but I will make this also ……looks like a keeper.
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Cool; hope you both enjoy the shish kabobs!
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I made them for my family….they were all gone that evening that means everyone liked it…..i was asked to do it the following day. I also added colorful pepper (that was on sale), and pinapple (wasn’t sure about it but they were delicouse), and small red tomato. thank your for this post!
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