Classic Loaded Kebabs
jeffraben.com/recipes · No. 463
The gateway kebab — reliable, crowd-pleasing, zero drama. Every backyard needs one kebab recipe that just works, every time, no matter who's showing up or what mood the grill is in that day. This is that recipe. It's the F-150 of kebabs — not flashy, not trying to impress anyone, just going to get the job done reliably for years.
Ingredients
Method
- Whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper together. Toss chicken in the marinade and refrigerate 2-6 hours — longer isn't better here, the acid will start breaking down texture past that window.
- Thread chicken and vegetables onto skewers, alternating for color and even cooking. Keep pieces roughly the same size so nothing finishes early and dries out while you wait on the rest.
- Grill over medium-high direct heat, turning every 2-3 minutes for even char on all sides.
- Pull at 165°F internal, about 10-12 minutes total. Let rest 3 minutes before serving.
Marinate 2-6 hours. This is the recipe to hand a nervous first-time griller — the margin for error is wide, and even a slightly overcooked piece still tastes good thanks to the char and marinade.