Chicken Kebabs with Naan
Craving döner kebab? Enjoy this fun take on the beloved street food that you can carve up right at home. With a simple oregano and garlic marinade, these easy homemade chicken kebabs with naan make a yummy dinner any night of the week.
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
1
package Fresh Signature Naan -
½
lb. chicken breasts, boneless and skinless, cubed -
2
tbsp. olive oil -
2
tsp. red wine vinegar -
1
garlic clove, minced -
½
tsp. dried oregano -
¼
tsp. salt -
¼
tsp. pepper -
16
mixed bell pepper chunks (cut into 1-1½ inch pieces) -
12
red onion chunks (cut into 1-1½ inch pieces) -
8
large whole mushrooms, halved -
¼
cup tzatziki sauce -
2
tbsp. fresh parsley, finely chopped
INSTRUCTIONS
-
Step 1
Toss together chicken, olive oil, vinegar, garlic, oregano, salt and pepper. Refrigerate in airtight container for at least 15 minutes or up to 8 hours.
-
Step 2
Thread chicken, bell peppers, onions and mushrooms onto 4 large skewers. Preheat grill to medium-high heat; grease grate well. Grill for 10 to 15 minutes or until well marked and cooked through.
-
Step 3
Meanwhile, warm naan according to package directions.
-
Step 4
Remove chicken, bell peppers, onions and mushrooms from skewers; spoon into warm naan with tzatziki sauce and parsley.