Chicken Adobo Kebabs

4.1 (17)
Chicken Adobo Kebabs

Serve with Black Beans & RIce and salsa alongside.

Yield: 4 servings
Active Time: 25
Total Time: 35


  • 3 tablespoons lemon juice, divided
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground pepper
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch chunks
  • 2 teaspoons extra-virgin olive oil
  • 1 red onion, peeled, quartered and separated into layers
  • Lemon wedges


  1. Blend 1 tablespoon lemon juice, garlic, oregano, paprika, salt, cumin, cinnamon and pepper in a medium bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 20 minutes or up to 2 hours.
  2. Mix oil and the remaining 2 tablespoons lemon juice in a small bowl. Set aside.
  3. Preheat grill to medium-high.
  4. Thread chicken and onion pieces alternately onto 4 or 8 skewers.
  5. Oil the grill rack. Grill the kebabs, turning occasionally, until browned and cooked through, 6 to 7 minutes, basting the cooked side with the reserved lemon-oil mixture. Serve immediately, with lemon wedges.

Tips & Notes

  • Make Ahead Tip: Equipment: Metal or bamboo skewers
  • When using bamboo skewers, wrap the exposed parts with foil to keep the bamboo from burning. (Contrary to popular opinion, soaking skewers in water does not protect them.)
  • To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.


Nutrition Per Serving

calories 171
fat 4 g (1 g sat, 2 g mono)
cholesterol 66 mg
carbohydrates 6 g
protein 27 g
fiber 2 g
sodium 658 mg
potassium 386 mg

Nutrition Bonus Vitamin C (20% daily value), Potassium (19% dv).

Carbohydrate Serving 1/2

Exchanges 1/2 vegetable, 3 1/2 lean meat, 1/2 fat

From EatingWell July/August 1997, The Essential EatingWell Cookbook (2004)