Zucchini and Chicken Kebabs
This recipe for zucchini and chicken kebabs comes together easily and is perfect either on the grill or an air fryer.
Perfect served with the labneh and a side of this Turkish rice. Homey and comforting, how can you go wrong. Crazy as it sounds sometimes you can redeem something with just a few essential ingredients. Today is also my weekly grocery/replenishment day. I hope that I fare better than last week. This said, the grilled version is smoky and fun as well.
My Zucchini and Chicken Kebabs Story
I seem to have rediscovered the value of the grill this summer. Well, I always personally loved working on the grill, however this year the kids have joined in the fun. They are clamoring for grilled corn on the cob and succulent kebabs. All of this making it loads of fun for me to conjure up grill worthy creations that allow me to showcase – well, the simple, sustainable Indian flavors.
This chicken and zucchini kebab, is one of the creations morphing from my new discoveries. This kebab has been the work of several years. This is in fact, one of my first recipes to be published.
Last week what seemed to be a fun project at work has now morphed into a full-fledged part of my job. It not necessarily an unpleasant component but one that certainly is taking a lot of my time. I am left wondering about how to get in some exercise and structure that well gets me off my butt beyond the kitchen. Now, for someone who does not work in the secret service, I know I am awfully covert about my job. Shall we say food bloggers doing what I do for a living that too happily and reasonably competently are a rare ilk.
With the power of the internet, of course, there is less hidden than you might think! As someone in that other so called secret life asked me the other day, “so do you post recipes on the internet!?” This is always good as it suggests that people are searching and finding what I cook. Before you say, duh! It is still always a surprise to me, not something that I take for granted.
As I have been pondering all of this the summer squash and zucchini have made their appearance in my garden letting me know that it was possibly as summery as it was going to get. In fact, this week we have had loads of herbs – think Thai Basil, lavender and mint, tomatoes, beans in all kinds of colors all the result of the husband scoring various seeds from different places and of course the zucchini.
As I worked through family dinner on Sunday, there we were with a zucchini and chicken kebab. It is what my son Aadi calls a veggie and chicken Shish Kebab. The ingredients in this delightfully simple dish are very simple. It is a five -ingredient kebab that is a balanced meal. And, it works very well with tofu as well. So vary the protein or make some with both chicken and tofu.
I have also been scoring with a miso marinated tofu that I will save for another day. I will confess, that to do the full enchilada on a nice grill worthy meal can be a little time consuming, by the time you have pieced together condiments, salads and others. Here is actually a slideshow showcasing some of my favorite condiments a lot of which are actually from the Spices and Seasons, cookbook.
This year, somewhat removed from the intensity of the promotional process for the book. I have enjoyed working through it savoring and enjoying the recipes even more. I have also spent a lot of time this summer perfecting and reworking old recipes. Such as this Purslane Tzatziki or squash with mustard seeds. Then, of course in between things creating these very simple recipes that will offer more joy in the days to come.
It is indeed squash or zucchini season. Who knew how well this recipe would come together with just garlic and oregano for seasoning. I use the terms spices to encompass herbs, what about you? Are herbs a separate enclave for you? How do they differ from spices in your world?
If you like this recipe and want more ideas, do join my Indian Instant Pot and Airfryer Facebook group .
Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A lively and very seasonal kebab that makes a perfect summer meal in minutes, pairing zucchini and chicken, in a easy and accessible summer dish.
Ingredients
- 11/2 pounds of boneless, skinless chicken thighs
- 4 tablespoons minced garlic
- 1 tablespoon freshly ground cumin
- ½ tablespoon freshly ground black pepper
- ½ teaspoon red cayenne pepper
- ¼ cup extra-virgin olive oil
- 2 to 3 tablespoons lemon juice
- Salt to taste (about 11/2 teaspoons)
- 3 to 4 zucchinis (yellow and green zucchinis are fun together)
- 1 bell pepper cut into chunks (optional)
- 4 to 6 mushrooms, halved (optional)
- 1 tablespoon finely chopped oregano, plus more to garnish
- 1 tablespoon finely chopped thyme, plus more to garnish
- Lime or lemon wedges to garnish
Instructions
- Cut the chicken in 11/2 piece chunks and place in a mixing bowl.
- Add in the garlic, cumin, ground black pepper, red cayenne pepper and the extra virgin olive oil.
- Stir in the lemon juice and salt and toss well to coat and mix the ingredients.
- Stir in the zucchini, bell peppers and mushrooms (if using) and the oregano and the thyme and set the mixture aside for 4 hours at room temperature (up to 65 degrees) or refrigerate longer or overnight.
- When you are ready to cook these, remove from the refrigerator and thread onto skewers.
- Prepare a grill and place the skewers on the grill and cook for about 15 minutes, turning the skewers every 4 to 6 minutes, allowing the chicken to turn crisp at spots and cook through. The zucchini will also soften and turn darker at spots.
- Remove the skews from the grill, and to serve, remove the chicken and zucchini from the skewers, garnish with additional herbs if desired and serve with the lime or lemon wedges.
Notes
Most of the prep time is unattended and in marinating.
Air Fryer Instructions
Cut the chicken in 11/2 piece chunks and place in a mixing bowl. Add in the garlic, cumin, ground black pepper, red cayenne pepper and the extra virgin olive oil. Stir in the lemon juice and salt and toss well to coat and mix the ingredients. Stir in the zucchini and the oregano and the thyme and set the mixture aside for 4 hours at room temperature (up to 65 degrees) or refrigerate longer or overnight. When you are ready to cook these, remove from the refrigerator and place on your air fryer basket. Turn the air-fryer to 475 degrees and cook for 10 minutes. Turn and cook for another 5 minutes, the chicken will turn crisp at spots and cook through. The zucchini will also soften and turn darker at spots as will the remaining vegetables. Place the chicken and vegetables on a serving platter and garnish with additional herbs if desired and serve with the lime or lemon wedges.
Brendan Plonka
Hi,
As to your question. I considered dried herbs akin to spices. But fresh herbs are…well, herbs. To be added at the end of cooking only.
rinkub@aol.com
That is what I feel.