Mediterranean Chicken Kebabs With Roasted Potato Wedges


Another easy weeknight meal in the books! Sometimes I feel like I am struggling to come up with fresh ideas, but then I remember every dinner doesn't have to be about re-inventing the wheel, sometimes it's just a tiny change that makes all the difference. Like this new method of cooking chicken thighs, game changer!

Similarly, this variation of chicken breast (literally that is all that is on the skewers) was so much more delicious than a regular roasted or grilled chicken breast and wasn't a lot more work.

This dinner was simple but beautiful and I am so excited to share it with you! The trick with the seasoning is just to blend a few that you like. This below mixture is NOTHING special but gave a little hint of flavor that really added to the dish. 

What I Used:

  • 2 chicken breasts (boneless, skinless, cut them into 1-inch sized cubes ish)
  • Juice of 1 lemon
  • 3 Tbsp grapeseed or other oil for marinating
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp baharat seasoning (see more here)
  • 1/2 tsp garlic powder
  • 4 small potatoes, cut into wedges
  • 3 Tbsp melted butter
  • 3 Tbsp seasoning salt (I get the one from Trader Joe's)
  • 1 small head of broccoli cut into florets
  • Jerusalem salad (tomato, cucumber, lemon juice, grapeseed oil, salt)
  • Skewers (3-4)

How To:

  1. Marinate the chicken in the lemon juice, grapeseed oil, and spices for at least a few hours if not overnight. Then add the pieces to skewers stacking in the middle of the skewer. Grill on high/medium heat until fully cooked in the center, about 15-20 minutes or until 165 degrees internal temperature
  2. For the broccoli, toss with oil, salt & pepper and roast on a parchment-lined baking sheet for 25-35 minutes at 425
  3. For the potatoes, once cut into wedges pat them dry then dredge them in the melted butter and place on a parchment-lined baking sheet. Sprinkle both sides with the seasoning salt and place in the oven at 425 for about 40 minutes or until golden on both sides (will need to flip).
  4. Serve it all up with a Jerusalem salad