Hi everyone! Ever since I was a little girl we have pretty much always had the same foods at our Thanksgiving dinner table. Last year I decided to start a tradition to bring an unexpected dish to the table. My boyfriend and I made buffalo chicken egg rolls and they were a hit! This year I made yummy oven-baked chicken kebobs. This is perfect for the cold weather too!
**The amount of kebobs you get depends on how you cut everything up and how much chicken you put on each. I got 28 kebobs out of mine.
- 1/4 cup Soy sauce
- 1 cup Honey
- 2 tbs Lemon juice
- 1 Garlic bulb
- Black pepper
- Red pepper flakes
- 6 Boneless skinless chicken
- Mini assorted peppers
- Grape tomatoes
- Brussel sprouts
**Make sure to soak your skewers overnight to reduce burning. If not overnight at least 30 minutes. Better safe than sorry right?
Directions for marinade and prep:
- Mix together your soy sauce, honey, and lemon juice.
- Take a couple of cloves of garlic, slice them in half, then add those too.
- Sprinkle in your black pepper and red pepper flakes.
- Mix well!
- WASH YOUR CHICKEN! I wash mine with a little red vinegar and lemon juice.
- Cut chicken into cubes.
- Place your chicken and marinade in a ziplock baggy. Massage all the marinade into the chicken and put it in the fridge for a few hours. I left mine in overnight and it was so worth it!
- Preheat oven to
- Prep your fixings. Slice your Brussel sprouts in half. I was somehow able to cut some of them in thirds. Slice your tomatoes in half. I was also able to cut some in thirds so I could use the small pieces as ‘tops’. I halved the smaller peppers just once. The bigger ones I halved again.
- Place foil on a baking sheet and spray with vegetable oil spray.
- Assemble your skewers. I pretty much did chicken, 2 peppers, brussel sprout, chicken, tomato, pepper, brussel sprout, chicken, and tomato.
- I added a little olive oil to the Brussel sprouts and then sliced up some garlic and spread them around the pan, mostly by the Brussel sprouts.
- Sprinkle salt.
- Bake for 15 minutes, flip them over, then bake for another 15 minutes. I kept mine in a little longer because I wanted mine to caramelize.
And voila! We have delicious sweet but tangy oven-baked chicken kebobs.
As always, thanks so much for reading! Questions, comments, and feedback are always welcome. If you enjoyed this post, please comment, like and share! Make sure to check out my Instagram; @T_scorner 💋