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!
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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