Easy. Check. Lots of Flavor. Check. Kid-Friendly. Check. These chicken kebabs might just be one for the dinner rotation.
To make food kid-friendly, I like using skewers instead of utensils. Somehow, it gets even the pickiest child to eat their dinner. This chicken kebabs recipe is a go-to in my house because it’s picky-kid friendly, there’s little clean-up for mom, and it’s still gourmet enough for discerning tastes.
- 3 tablespoons olive oil
- 3 Spanish onions, thinly sliced
- 8 baby chicken skewers (ask butcher to do this for you)
- 1 teaspoon smoked paprika, divided
- 2 teaspoons garlic powder, divided
- ¾ teaspoon cumin, divided
- ¼ cup reduced sodium vegetable broth (I use Imagine brand)
- 1 teaspoon turmeric
- ½ teaspoon chili powder
- Salt and pepper to taste
- In a large skillet over medium heat, add olive oil. Once oil is hot, add onions and season with salt. Cook over medium heat, stirring occasionally until browned.
- Add ½ teaspoon smoked paprika, 1 teaspoon garlic powder, and ½ teaspoon cumin. Mix well and add vegetable broth. Cook over medium-low heat until onions are soft and caramelized. Set aside to cool.
- Meanwhile, preheat oven to 350ºF. Grease a baking sheet.
- Sprinkle chicken skewers with remaining spices. Add to baking sheet and bake for 20 minutes. Pour onions over chicken and bake for an additional 15 minutes. Serve in a wrap with homemade or storebought hummus and lettuce. Enjoy
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