Ingredients & Equipment
What we send
- red bell pepper
- 1/8 ounce
- 3 cloves
- ears corns
- 1/4 ounce
- 2 eaches
- boneless skinless chicken breasts
- 4 ounces
- wooden skewers
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan
- large resealable plastic bag (optional)
- 10" medium pan with lid
Prepare IngredientsSoak skewers in water. Rinse all produce. Cut bell pepper into 1-inch pieces, discarding seeds. Halve both lemons; cut 1 lemon into ¼-inch slices. Mince oregano leaves, discarding stems. Mince garlic. Shuck corn and grate kernels from 1 ear over a medium bowl; slice off whole kernels from remainder into a separate bowl. Pick basil leaves, discarding stems. Pat chicken dry with paper towel, and cut into 1-inch cubes.
Marinate ChickenPreheat grill or grill-pan to medium-high heat. In a large shallow bowl or resealable plastic bag, combine juice of halved lemon, oregano, garlic, and 2 tablespoons olive oil. Add bell pepper, sliced lemon, and chicken, turn to coat, and set aside to marinate for about 10 minutes at room temperature.
Sauté CornWhile chicken marinates, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add whole corn kernels and sauté until bright yellow, about 3 minutes. Add grated corn kernels and half of milk, stirring to combine. Reduce heat to low and simmer until liquid is reduced slightly, about 5 minutes more. Season with ¼ teaspoon salt and pepper. Remove pan from heat, cover to keep warm, and set aside.
Assemble KebabsRemove chicken and vegetables from marinade, allowing excess to drip off. Thread skewers, alternating bell pepper, then chicken, then lemon.
Grill KebabsSeason kebabs all over with ½ teaspoon salt and pepper. Brush grill with 1 tablespoon olive oil. When oil is shimmering, add kebabs to grill in a single layer, working in batches if necessary. Cook, flipping as necessary, until kebabs are browned on all sides and no longer pink, 10-12 minutes total.
Plate KebabsReturn pan with corn to medium heat and warm through, about 1 minute, then remove pan from heat and stir in basil. Divide kebabs evenly between 2 plates and serve with corn. Enjoy your summery dinner!