Chicken Adobo Kebabs

Chicken Adobo Kebabs

1 Review
From: EatingWell Magazine, July/August 1997

Serve with Black Beans & RIce and salsa alongside.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons lemon juice, divided
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly ground pepper
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1½-inch chunks
  • 2 teaspoons extra-virgin olive oil
  • 1 red onion, peeled, quartered and separated into layers
  • Lemon wedges


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  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.
  • 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 information

  • Per serving: 181 calories; 6 g fat(1 g sat); 2 g fiber; 6 g carbohydrates; 26 g protein; 21 mcg folate; 83 mg cholesterol; 2 g sugars; 333 IU vitamin A; 11 mg vitamin C; 39 mg calcium; 1 mg iron; 635 mg sodium; 476 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 3½ lean meat, ½ fat

Reviews 1

August 11, 2012
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By: EatingWell User
Simple and Excellent We've been making these for 15 years, it is a simple recipe super fast, and delicious, we've made them for family, guests, you can even double or triple recipe for parties etc. and there are never leftovers. I prefer stainless skewers to bamboo-they don't burn and can be reused. Pros: Easy
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