Grilled chicken kebabs from The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight: More Than 150 Kitchen-Tested Recipes You Can Prepare on Your Schedule by America's Test Kitchen Editors

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Notes about this recipe

  • alex_ycw1e2 on May 02, 2026

    page 44-45

  • twoyolks on June 04, 2019

    This was fully in the not bad category. The flavor was fine but not great. Because it's made with chicken breasts, they dried out. I found the onions got way too soft in the microwave which made them hard to add to the skewers.

  • mharriman on October 02, 2017

    I made this last night and my husband and I loved it. I agree that large chunks of onion ( not the small diced size directed) are needed because they shrink and wilt during microwaving. The onions also require quite a bit of cool down time before handling. That said, the grilled onions, after microwaving and marinating, are delicious ( much better than raw grilled onions). We found grilling for 10 minutes, not 14-16, makes for juicer, less dry chicken. This would be a great recipe for company because all of the work ( except grilling) is done beforehand. I served with sautéed zucchini and cauliflower rice, and they paired well with the kebabs.

  • jenmacgregor18 on July 06, 2016

    I've made these twice now. They are very good. Chicken is incredibly tender. I think I even prefer to eat them without the extra dressing drizzled on afterwards. Used oregano instead of thyme, as I had it on hand. Make sure you get really big onions if you're cutting each half into fourths. Or maybe just cut each half onion into 3rds. The onion shrinks when you nuke it prior to skewering. It can be interesting trying to skewer smallish soft onion pieces.

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