Mediterranean Chicken Kebabs (Gluten Free Kabobs)
Flavorful easy grilled chicken kebabs are a great spring or summer dinner! These delicious skewers of chicken are both gluten free and dairy free.
Equipment
- metal or bamboo skewers for grilling
- grill gas or charcoal
Ingredients
- 3 large boneless and skinless chicken breasts or 4 large boneless and skinless chicken thighs** cut into same size bite sized pieces (1 1/2 inch cubes
- ⅛ cup plus 1 tbsp olive oil extra virgin
- 3 cloves garlic, minced or pressed
- ½ small lemon, juiced about 2 tbsp
- ½ teaspoon lemon zest
- 1 tbsp white wine vinegar or rice vinegar, gf
- ¾ teaspoon teaspoon ground turmeric gf
- ½ teaspoon dried oregano gf
- ¾ teaspoon dried dill gf
- 20-30 threads saffron gf
- ¾ teaspoon Kosher salt or ½ teaspoon fine salt
Apricot Dipping Sauce
- 3/4 cup apricot preserves
- 3 tbsp orange juice
- 1 large clove garlic, minced
- 1 tbsp Grand Marnier or Cointreau optional
Cilantro and Jalapeño Dipping Sauce
- 1-2 large jalapenos, seeded, membrane removed and diced
- 2 cups cilantro leaves
- 3 cloves garlic, crushed
- 2 tbsp yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- salt to taste
Instructions
- Cut into large bite sized pieces. Pour marinade over. Cover and refrigerate for 2-4 hours.
- About 45 minutes before grilling, remove the chicken from the refrigerator. Thread the chicken pieces on metal skewers (or soak wood or bamboo skewers for 30 minutes prior to threading chicken on). Leave a small amount of space between the pieces.
- Grill over high heat 5-6 minutes. Turn over and grill another 4 ½-5 minutes, continuing to turn until all sides are golden brown. Serve with dipping sauce.
Apricot Dipping Sauce
- Simmer over low heat in a small saucepan for 5-10 minutes, stirring often. Serve chilled or warm.
Cilantro and Jalapeño Dipping Sauce
- Using a Vitamix or a blender, combine the ingredients and blend until smooth. Spoon into a small bowl and chill before serving.
Notes
The cooking times are just estimates as the time will be determined by the size of the chicken pieces and the temperature of your grill.
I open the lid sometimes if there are any flames due to the oil in this marinade. You can keep it closed for most of the cooking.
I also would recommend using an instant meat thermometer, so you don't overcook or undercook these. The chicken should reach 165 degrees for safe temperature, but chicken thigh meat should be cooked to 175 -185 for more tender meat.
**Chicken thigh pieces will take longer to cook and should be threaded on skewers together so the grilling is easier.