Turmeric Chicken Skewers and Veggies

Growing up, my grandmother would often grill chicken after marinating it in Italian dressing, which is where the inspiration for this recipe first began. Later, a close friend of mine who owns a turmeric company asked me to create a dish that highlighted the spice. If you haven’t used it before, it’s an earthy and pleasantly bitter spice that has highlights of ginger, black pepper and citrus. Known for its vibrant yellow color, turmeric adds rich flavor to any dish.

Since turmeric pairs well with chicken, I set out to create a recipe that paired it with my grandmother’s classic grilled chicken in Italian dressing. That is how this Turmeric Chicken Skewers and Veggies recipe came to be.

Prepare the Ingredients

First cut the chicken breasts into one-inch pieces using a Santoku-Style Trimmer.

Using a 7-5/8″ Petite Chef, cut the red and yellow peppers into one-inch pieces.

Cut one medium onion into one-inch pieces.

Lastly, using a 6″ Vegetable Knife, slice two small zucchini into one-inch pieces.

Try to keep all the veggies and chicken similar in size so that everything cooks evenly.

Marinate the Ingredients

In a gallon-sized zip-close bag, add the chicken, turmeric paste (or turmeric powder), two teaspoons of garlic powder, one teaspoon of salt, one teaspoon of pepper and half the Italian dressing. Seal and mix to coat the chicken and place it in the refrigerator. At minimum, you will want it to marinate for at least one hour, but it can marinate for up to eight hours. It is important to marinate your chicken long enough in the turmeric to really absorb the spice and take on its vibrant flavors.

In another gallon-sized zip-close bag, add the vegetables, two teaspoons of garlic powder, one teaspoon of salt and one teaspoon of pepper. Coat the vegetables with Italian dressing, seal and refrigerate for one hour.

Using the gallon-sized zip-close bags are honestly one of my favorite parts of this recipe since it minimizes cleanup. When you’re all done, you can just throw the bags away. I am always trying to find ways to have less dishes.

Cook the Skewers

Preheat your grill to medium-high heat. You can use an outside grill or a grill pan over your stovetop.

Thread the vegetables and the chicken onto metal or wood skewers. A quick note that if using wood skewers, make sure to soak them in water before using them so they don’t burn. Cook the skewers for five to seven minutes on each side or until the chicken is completely cooked through. Garnish with parsley and serve.

These Turmeric Chicken Skewers and Veggies are bursting with freshness and flavor. The tender chicken pairs beautifully with the crisp vegetables and you’ll be amazed at how perfectly turmeric complements the chicken. Come have a taste!