Simply Delicious

Labor Day Kabobs

Time: 4 hours 45 minutes

Yield: 8 servings

About

You know that you're officially an adult when company holidays start to bring you the same kind of joy that snow days did as a kid. That's how we always feel on Labor Day weekend... which is why we love celebrating by having all our friends over to make Labor Day Kabobs on the grill! This Greek-inspired dish, loaded with juicy flavors, is always a huge hit. Oh, and don't skip out on making that creamy parmesan-herb dip. It's what really makes this dish unforgettable! So, invite your pals over for some Labor Day Kabobs and party like you did when times were simpler!

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Ingredients

  • For the chicken kabobs:
  • 1/3 cup olive oil, plus more, to taste, for greasing the grill grates
  • 3 tablespoons lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 3 bell peppers, color of your choice, sliced into 1-1/4-inch-thick chunks
  • 2 zucchinis, cut into 1/2-inch-thick slices
  • 1 large red onion, cut into 1-1/4-inch-thick chunks
  • 1 1/2 pounds chicken breasts, cut into 1-1/4-inch-thick cubes
  • For the parmesan-herb dip:
  • 1 cup Greek yogurt or sour cream
  • 1/4 cup parmesan, finely grated
  • 1 tablespoon lemon juice
  • 2 tablespoons parsley, minced
  • 1 tablespoon chives, chopped
  • 1 tablespoon dill, minced, plus more, to taste, for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper

Directions

Step 1 -In a large bowl, add 1/3 cup of the olive oil, 3 tablespoons of the lemon juice, the soy sauce, the balsamic vinegar, the brown sugar, the Dijon mustard, the onion powder, the garlic powder, 1 1/2 teaspoons the salt, the basil, the oregano, the thyme, the paprika, 1/2 teaspoon of the pepper, and the red pepper flakes and whisk to combine.

Step 2 -Reserve 2 tablespoons of the marinade in a small bowl for basting.

Step 3 -In a second large bowl, add 3 tablespoons of the marinade, the bell peppers, the zucchinis, and the red onions and toss to coat.

Step 4 -Cover the bowl and let the veggie mixture chill in the refrigerator until ready to cook.

Step 5 -Add the chicken cubes to the remaining marinade in the large bowl and stir to coat.

Step 6 -Cover the bowl and marinate the chicken cubes in the refrigerator for at least 4 hours and up to 8 hours.

Step 7 -While the chicken cubes and the veggie mixture are marinating, in a third large bowl, add the Greek yogurt, the parmesan cheese, the remaining lemon juice, the parsley, the chives, 1 tablespoon of the dill, the remaining salt, the cumin, and the remaining pepper and mix to combine.

Step 8 -Cover the bowl and refrigerate the parmesan-herb dip until ready to serve.

Step 9 -Clean the grill, then preheat it to medium-high heat (about 425 degrees F). Generously grease the grates with the extra oil.

Step 10 -Using soaked wooden skewers, alternate threading the marinated chicken cubes and the marinated vegetable cubes onto the skewers.

Step 11 -Add the chicken kabobs to the grill, cover, and cook, rotating and basting with 1/2 of the reserved marinade halfway through, until the meat reaches an internal temperature of 165 degrees F, about 8-12 minutes.

Step 12 -Transfer the chicken kabobs to a clean plate, then evenly baste with the remaining reserved marinade.

Step 13 -Transfer the parmesan-herb dip from the refrigerator and evenly sprinkle with the extra dill.

Step 14 -Serve the chicken kabobs with the parmesan-herb dip.

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