Green Pepper Chicken Kebabs
1 lb chicken thighs, boneless, skinless
Cut into 12 chunks
1 tsp salt
2 garlic cloves
½ inch piece of fresh turmeric
Zest of half a lemon
1 tsp paprika
¼ tsp cayenne powder (optional)
2 tbsp olive oil
1 medium red onion, cut into 2” squares
1 green bell pepper, it into 2” squares
1 cup cilantro
2 cloves garlic
1 tbsp red wine vinegar
½ cup olive oil
1 tsp red pepper flakes
Salt and pepper to taste
Start by cutting the chicken thighs into chunks and placing in a medium bowl. Top with olive oil, salt, paprika, and cayenne. Using a microplane, grate the fresh turmeric, lemon zest and garlic into the bowl. Toss all together so the chicken is fully coated, cover with plastic wrap and allow to marinate in the fridge for at least 30 minutes, but up to a few hours.
Cut up your red onion and bell peppers while the chicken marinates. At the same time soak your kebab sticks in water so they don’t burn in the oven or on the grill.
In a small food processor, throw in cilantro, garlic, red wine vinegar, and red pepper flakes. Pulse to break down the greens and slowly drizzle in your olive oil. Once incorporated, give it a taste and season with your salt and pepper.
Preheat oven to 425F. Remove your chicken from the fridge and start assembling each kebab. Start with green pepper, then red onion and a chicken piece. Continue until you fill the kebab with three pieces of chicken and the onion and pepper around it. Line your baking sheet with parchment paper and arrange the kebabs on the sheet. Place in the oven for 15-20 minutes and then set your oven on broil and finish the kebabs until they are charred and golden. Watch closely because this can happen fast!
Serve with the side of chimichurri and enjoy!
Source recipes are designed to make use of seasonal farm-fresh offerings from the Farm Box. The Farm Box offers weekly fresh organic produce and an assortment of pantry staples sourced from local farms that adhere to sustainable and organic practices. Shop or learn more here.