Grill
Grilled shish kebab – chicken with peppers
Chicken shish kebab is a slightly lighter version, but needs just as clear seasoning and precise timing. If the meat is allowed to marinate briefly beforehand and the peppers just roast instead of burning, it will be really strong.
Timing
- Preparation: approx. 20 minutes
- Marinate: 1-2 hours
- Grilling time: approx. 15-18 minutes over medium heat
- Rest time: 3 minutes
- Total without marinade: approx. 35-40 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 460 kcal
- Protein
- ≈ 56.5 g
- Carbohydrates
- ≈ 10.8 g
- Fat
- ≈ 20 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 3 peppers · ≈ 450.0 g
- 2-3 onions · ≈ 250.0 g
- 4 tbsp oil · ≈ 54.6 g
- 1 clove of garlic or 1 teaspoon of garlic granules · ≈ 3.0 g
- 1 tsp lemon juice · ≈ 5.0 g
- 1 kg boneless chicken breast or chicken thighs · ≈ 1000 g · Assumed quantity / reference product
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg boneless chicken breast or chicken thighs
- 3 peppers
- 2-3 onions
- 4 tbsp oil
- 1 teaspoon sweet paprika powder
- 1 teaspoon curry or chicken seasoning, optional
- 1 tsp salt
- 1/2 tsp pepper
- 1 clove of garlic or 1 teaspoon of garlic granules
- 1 tsp lemon juice
Instructions
- Cut the chicken into even pieces and marinate with oil, spices, garlic and a little lemon juice.
- Cut the peppers into large cubes and the onions into segments.
- Let the meat sit cold for at least 1 to 2 hours.
- Thread everything loosely and alternately onto skewers.
- Cook on the grill over medium heat, turning several times.
- Make sure the chicken is completely cooked through but not dry.
- Finally, briefly color over direct heat.
- Serve with yogurt dip, bread or rice salad.
