Dill Chicken Kabobs
Flavors Used:
Today we’re making some Dill chicken kabobs that are baked in the oven and packed with flavor. You’ve got juicy chicken and roasted veggies with just the right amount of dill pop to be really satisfying. Dan-O’s Dips Dill works great as a seasoning and mixed in a dip, and this is the perfect example of that happening. This is an easy recipe that works great for a weeknight dinner and still feels a little special. No complicated steps, no overthinking it — just good food made the right way.
Ingredients
For the marinade:
- 1/2 Packet Dan-O’s Dips Dill
- 1/4 cup olive oil
- 2 tsp lemon juice
- 1 tsp garlic, minced
For the skewers:
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 zucchini, cut into 1/2 inch slices
- 1 pint cherry or grape tomatoes
- 1 white onion, cut into large chunks
- Wooden or metal kabob skewers
For the dipping sauce:
- ½ packet Dan-O’s Dips Dill
- ½ cup Plain Greek yogurt
- ½ tsp lemon juice
Preparation Instructions
- Grab a bowl or a gallon Ziploc bag and toss that chicken right on in there.
- Now let’s make that marinade. Grab a whisk and mix all those ingredients together until everything’s combined. Pour it over that chicken and mix it up so every piece is coated nicely. Zip it up or cover it, throw it in the fridge, and let it hang out for at least 30 minutes. If you’ve got time, let it go up to about 4 hours so that flavor really sinks in.
- While that’s doing its thing, cut up your veggies. And quick tip — if you’re using wooden skewers, soak ‘em in cold water for about 15–20 minutes so they don’t turn into little campfires. Or use metal skewers and skip that step altogether.
- Remove chicken from fridge and mix the chicken and veggies so everything is coated in the marinade.
- Now it’s kabob time. Start with a slice of onion, then add some chicken, a slice of zucchini, and finish with a cherry tomato. Just keep repeating that pattern until you run outta skewer. Once you’re done, discard the marinade that touched the raw chicken — we’re done with that one.
- Preheat the oven to 425°F
- Place the kabobs onto the baking sheet, at least 1 inch apart to bake. Bake at 425°F for 15-20 minutes. Once that chicken hits 165°F internally, you’re done.
- Now let’s whip up that dipping sauce. In a bowl, mix together the yogurt, lemon juice, and remaining Dan-O’s Dips Dill.
- Serve those Dantastic kabobs up with that cool, creamy sauce, and Yum Yum Get Ya Sum!®
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