Past Recipes
Oregano Chicken Kebabs

Oregano Chicken Kebabs with Creamy Basil Corn

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Because everything’s better on a stick, we’ve transformed one of our favorite chicken dishes into these summery skewers. Herb-marinated chicken breasts are paired with juicy red bell pepper, then grilled until tender and slightly smoky. And, at the height of summer corn season, we had to include Chef Elana’s incredibly creamy (yet creamless) corn, finished with fresh basil. Attire for this dish: bathing suit optional.
  • < 600 Calories
  • For The Grill
Serving size
Prep & cook time
Cooking Skill

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    • 2 eaches
    • boneless skinless chicken breasts
  • basil
    • 1/4 ounce
    • basil
  • oregano
    • 1/8 ounce
    • oregano
  • red bell pepper
    • 1
    • red bell pepper
  • wood skewers
    • 10
    • wood skewers
  • milk
    • 4 ounces
    • milk
  • garlic
    • 3 cloves
    • garlic
  • ears corns
    • 3
    • ears corns
  • lemons
    • 2
    • lemons

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • grater
  • grill or grill pan
  • large resealable plastic bag (optional)
  • 10" medium pan with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Soak 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.
  2. Marinate Chicken

    Marinate Chicken

    Preheat 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.
  3. Sauté Corn

    Sauté Corn

    While 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.
  4. Assemble Kebabs

    Assemble Kebabs

    Remove chicken and vegetables from marinade, allowing excess to drip off. Thread skewers, alternating bell pepper, then chicken, then lemon.
  5. Grill Kebabs

    Grill Kebabs

    Season 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.
  6. Plate Kebabs

    Plate Kebabs

    Return 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!
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