Dairy-Free and Egg-Free Turkish-Style Chicken Shish Kebabs

Instructions

1. 1Cut the about 680 g of chicken breast into 2.54 cm cubes.
2. 2In a bowl, whisk together the 1/4 cup of olive oil, 3 tablespoons of lemon juice, 2 tablespoons of tomato paste, the 3 cloves of minced garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined.
3. 3Add the chicken cubes to the marinade and toss them until they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
4. 4Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
5. 5Cut the 1 medium red onion and the 2 medium bell peppers into 2.54 cm pieces.
6. 6Thread the marinated chicken cubes, red onion pieces, and bell pepper pieces onto skewers, alternating between them.
7. 7Place the skewers on the preheated grill. Grill for 10-12 minutes, turning them occasionally. The chicken is cooked through when it reaches an internal temperature of 74°C, and the vegetables should be tender and slightly charred.
8. 8Remove the skewers from the grill and let them rest for a minute before serving hot.

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