I love and cherish kebabs of all shapes and sizes, and they are they are the most flavorful way to enjoy meat and veggies.
I made these chicken kebabs last weekend. We were entertaining a small group of friends and kebabs seemed like the perfect main course with roasted potatoes. The best part was that I used the same vinaigrette, so less work! Yes, vinaigrettes can be easily used as marinades. And trust me you’ll love this rustic, grainy textured vinaigrette that adds a pleasant pop to roasted potatoes and works well in keeping the chicken pieces juicy and tender. Just be careful not to marinate it for too long or it will make the meat mushy.
I usually roast the potatoes in oven while I am making kebabs. But if you don’t like the idea of heating up the oven you could also do them on the stove top. First you need to parboil or microwave the potatoes before they go on the stove top (or in the oven). Let cool down for 5 -10 minutes. Cut them in half (for even roasting) and place in a skillet. Drizzle oil, cook until the skin is seared and golden brown.
Easy, delicious and healthy. Two recipes in one fabulous vinaigrette!
Ingredients
- 4 (2.20lbs) skinless, boneless chicken breasts
- 1.5 lbs red/golden/purple mini potatoes
- Olive oil
- 3 large garlic cloves, minced
- 3 tablespoon olive oil
- 2 1/2 tbsp grainy honey dijon mustard
- 2 tbsp mint, finely chopped
- Salt and black pepper to taste
- 1/2 cup+2 tbsp lemon juice
Instructions
- To make the vinaigrette simply combine all the ingredients and mix until blended (I pop it in a container or bottle with a lid and shake it).
- Cover and refrigerate until needed.
- Prepare the chicken breasts by cutting into bite size pieces.
- Place the chicken in a zipper seal bag and add the vinaigrette, reserving three tbsp for the potatoes.
- Seal well and massage the chicken pieces with marinade.
- Put in the refrigerator for an hour or two.
- Meanwhile, parboil the potatoes for 4 minutes in boiling salted water.
- Drain potatoes and transfer to a baking sheet to cool completely.
- Preheat the oven on 400°F.
- Drizzle some oil and roast for 30 minutes until tender and nice golden brown, turning them occasionally with tongs.
- While the potatoes cook, heat the grill ( alternately you can broil in oven or in a grill pan on the stove top)
- Thread the chicken pieces onto the skewers using 4-5 pieces per skewer.(If you are using wooden skewers place them in a dish filled with water to soak for 20 minutes).
- Lightly oil the grate. Place kebabs on prepared grill and cook for 3-4 minutes, spooning excess marinade over the chicken. Flip and continue to grill until cooked through (To get beautiful grill marks, move the chicken skewers to a new area of the grill when you flip it or wipe the metal grill for any stuck meat or marinade).
- Once the potatoes are done, remove from the oven stir in the reserved vinaigrette..
- Serve the chicken kebabs on a serving plate with the roasted potatoes alongside.
Angie@Angie's Recipes
We too love kebabs! These look healthy and delicious.
Monica
A great meal! I am loving that vinaigrette on the roasted potatoes!
Vicki Bensinger
I love the sound of this and with the addition of honey mustard I’m sure it’s delicious!
Shirley Tay (Blackswan)
Chicken Kebabs are one of my favourites too, dear! Love the clever use of lemon which makes it so appetizing! xoxo
Juliana
Yum! This chicken kebabs look so good…I love that it is so simple…great paired with the potatoes…great meal Balvinder!
Have a wonderful week 🙂