Traeger Chicken Kabobs
Smoky, juicy, and full of flavor, these traeger chicken kabobs are an easy crowd favorite! Enjoy them as a main dish with sides or as tasty party snacks and appetizers for your summer entertaining.
Ingredients
- 3 pounds chicken tenders, cut in small pieces (optional to use chicken breast)
- ½ cup olive oil
- 8 garlic cloves, crushed
- 2 tsp dried oregano
- 2 ½ tsp salt
- 2 tsp black pepper
- ¼ cup fresh lemon juice
- 2 tsp lemon zest
- 1 large onion, red or sweet
- 1 pound cremini mushrooms
- 3 bell peppers
Equipment
- 1 pkg bamboo skewers for grilling
Instructions
- Cut chicken tenders (or breast) into 1-inch chunks. Place the pieces in a zip-top bag, food storage container, or 9x13-inch baking dish.
- In a small bowl, whisk together olive oil, crushed garlic, dried oregano, salt, pepper, fresh lemon juice, and lemon zest until combined.
- Pour the marinade over the chicken and toss to coat evenly.
- Refrigerate for at least 1 hour, or up to 48 hours. The longer marinating gives more flavor.
- While the chicken marinates (or just before skewering), wipe mushrooms clean with a damp paper towel and trim the stems if desired.
- Cut bell peppers and onion into 1-inch pieces.
- Lightly spray bamboo skewers with avocado oil (or another cooking spray).
- Thread the skewers, alternating chicken, mushrooms, onion, and bell pepper as you go.
- Lay the filled skewers on a baking sheet. (You can assemble them ahead and refrigerate until grilling time.)
- Preheat your Traeger grill to 400°F.
- Place skewers on the grill and cook for 20–25 minutes, flipping once halfway through to get grill marks on both sides.
- Remove skewers with tongs.
- Let them cool slightly before handling, especially if using metal skewers.
Notes
Sandy’s tips:
- Storage: Leftover traeger chicken kabobs keep well in an airtight container in the refrigerator for up to 5 days.
- Freeze: Once cooled, remove the grilled chicken from the skewers and place into an airtight container to freeze for up to 2–3 months. I don’t recommend freezing the leftover veggies as these won’t hold up well to the freezing and thawing process.
- Reheat: Cover your leftover chicken kabobs with foil and reheat them in the oven at 275°F for 15-20 minutes, then uncover and cook at 400°F for 3-5 minutes.
- Make ahead: You can marinate the chicken pieces anywhere from anywhere from 1 hour to 48 hours in the fridge before smoking. You can also assemble the kabobs the day before and store in the fridge, covered, until ready to smoke.
- Use a high-smoke point oil: Using avocado oil spray to coat the grill grates in a smoker (or any grill) is a great choice as it has a high smoke point which won’t burn easily. It also has a mild flavor and won’t overpower the chicken kabobs. Lastly, it creates a good non-stick surface so that your assembled kabobs can flip easily. Grapeseed oil spray is a good alternative.
- Wet the skewers: You can soak the bamboo skewers in water before assembling the kabobs to prevent them from burning while grilling. If you use metal skewers, make sure they have cooled a bit before handling.
Nutrition Facts
Calories: 245kcal, Carbohydrates: 9g, Protein: 39g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 1062mg, Potassium: 1036mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1494IU, Vitamin C: 65mg, Calcium: 46mg, Iron: 1mg