Chicken Kebabs with Herb Potato Salad: A Taste of Summer

The first time I had chicken kebabs with herb potato salad was at a summer barbecue in my friend’s backyard. The air buzzed with laughter and the scent of grilling chicken mingled with the fresh aroma of herbs. As I bit into the tender, marinated chicken paired with the vibrant green potato salad, I knew this was a dish I’d be making for years to come. It’s a celebration of simple, fresh ingredients cooked outdoors, embodying everything I love about summer.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4-6
• Dietary Type: Gluten-Free (naturally)

Ingredients

For the Kebabs:

• 6 skinless chicken breasts
• 2 cloves garlic, minced
• 2 sprigs thyme
• 1 lemon, juiced
• 3 tablespoons olive oil
• Salt and pepper to taste

For the Salad:

• 1 kg new potatoes
• 2 cloves garlic
• 1 bunch mint or 1 bunch basil
• 1 sprig rosemary
• 1 tablespoon wine vinegar
• 4 tablespoons virgin olive oil
• Salt and pepper to taste

Equipment Needed

• Large bowl
• Chopping board
• Knife
• Blender or food processor
• Serving bowl
• Skewers (metal or wooden, if using wooden skewers, soak in water for at least 30 minutes)
• Grill or barbecue

Instructions

1. Begin by preparing the chicken. Slice the chicken breasts into kebab-sized pieces, about 1-inch cubes.
2. In a large bowl – one that can comfortably hold all the chicken – combine the minced garlic with a generous sprinkling of salt and pepper.
3. Add the thyme sprigs, lemon juice, and olive oil to the bowl. Mix these ingredients together to create a flavorful marinade.
4. Add the chicken pieces to the marinade, ensuring that each piece is thoroughly coated. Stir well to distribute the marinade evenly.
5. Cover the bowl with plastic wrap or transfer the chicken to an airtight container. Place it in the refrigerator to chill and marinate while you prepare the potato salad. This marinating time allows the flavors to penetrate the chicken, resulting in a more tender and flavorful kebab. Ideally, marinate for at least 30 minutes, but longer is better.
6. Next, prepare the new potatoes. Place them in a large pot, cover with salted water, and bring to a boil. Cook until the potatoes are tender when pierced with a fork, but still firm and not mushy. This usually takes about 15-20 minutes, depending on the size of the potatoes.
7. Once the potatoes are cooked, drain them thoroughly.
8. Allow the potatoes to cool slightly, then cut them into thick slices and transfer them to a large serving bowl.
9. Now, prepare the herb purée. Pick the leaves off the mint or basil (depending on your preference) and place them in a blender or food processor.
10. Do the same with the rosemary sprig, adding the leaves to the blender.
11. Add the garlic cloves, wine vinegar, and virgin olive oil to the blender. Season generously with salt and pepper.
12. Blitz all the ingredients until you have a smooth, vibrant green purée. Taste and adjust seasoning as needed. You may want to add a touch more vinegar for acidity or salt for flavor.
13. Spoon the herb purée over the sliced potatoes in the serving bowl. Mix thoroughly, ensuring that the potatoes are evenly coated with the flavorful green dressing.
14. Now it’s time to cook the chicken kebabs. Preheat your grill or barbecue to medium-high heat. Alternatively, you can use a grill pan on your stovetop. Ensure your cooking surface is nice and hot before adding the kebabs.
15. Thread the marinated chicken pieces onto skewers, shaking off any excess marinade. This will help prevent flare-ups on the grill.
16. Lay the skewers on the hot cooking surface. Cook for about three minutes per side, turning as the chicken forms a thick, golden crust. The chicken is done when it is cooked through and no longer pink inside. A good rule of thumb is to ensure the internal temperature reaches 165°F (74°C).
17. Serve the chicken kebabs immediately with the herb potato salad and any other side dishes of your choice.

Expert Tips & Tricks

• Marinating Time: Don’t skimp on the marinating time. The longer the chicken marinates, the more flavorful and tender it will be. If possible, marinate overnight.
• Herb Variations: Feel free to experiment with different herbs in the potato salad. Parsley, chives, or dill would all be delicious additions.
• Potato Salad Acidity: Taste the potato salad and adjust the acidity to your liking. If you prefer a tangier salad, add a little more wine vinegar or lemon juice.
• Prevent Sticking: To prevent the chicken from sticking to the grill, make sure the grates are clean and well-oiled before cooking.
• Even Cooking: Cut the chicken into uniform-sized pieces to ensure even cooking.
• Charred Flavor: For a smoky, charred flavor, grill the kebabs over charcoal instead of gas.
• Herb Preservation: To keep the herb potato salad looking fresh, toss the potatoes with some olive oil before adding the herb purée. This creates a barrier and helps prevent the herbs from discoloring the potatoes.
• Make-Ahead Tip: The herb purée can be made a day in advance and stored in the refrigerator. This allows the flavors to meld and intensifies the taste.

Serving & Storage Suggestions

Serve the chicken kebabs hot off the grill alongside the vibrant herb potato salad. Garnish with extra fresh herbs, like sprigs of thyme or basil. This dish pairs well with grilled vegetables, a simple green salad, or crusty bread.

Storage: Leftover chicken kebabs should be stored in an airtight container in the refrigerator for up to 3 days. Leftover potato salad should also be stored in an airtight container in the refrigerator, but is best consumed within 1-2 days.

Reheating: Reheat the chicken kebabs in a skillet over medium heat or in a preheated oven at 350°F (175°C) until warmed through. Avoid microwaving, as this can make the chicken rubbery. The potato salad is best served cold or at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	35g	54%
Saturated Fat	7g	35%
Cholesterol	180mg	60%
Sodium	300mg	13%
Total Carbohydrate	50g	17%
Dietary Fiber	8g	32%
Sugars	5g	10%
Protein	60g	120%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kebabs: Add a pinch of red pepper flakes or a dash of hot sauce to the chicken marinade for a spicy kick.
• Vegetarian Kebabs: Substitute the chicken with firm tofu or halloumi cheese for a vegetarian option. Marinate the tofu or halloumi in the same marinade as the chicken and grill until golden brown.
• Different Potatoes: Use Yukon Gold or red potatoes instead of new potatoes for a slightly different flavor and texture in the salad.
• Citrus Variations: Try using lime juice instead of lemon juice in the chicken marinade for a different citrus flavor.
• Vinegar Options: If you don’t have wine vinegar, you can use apple cider vinegar or white vinegar in the potato salad.
• Herb Butter Potatoes: For a richer potato salad, add a tablespoon of herb butter to the potatoes while they are still warm.

FAQs (Frequently Asked Questions)

Q: Can I use dried thyme instead of fresh thyme?
A: Yes, you can use dried thyme. Use about 1 teaspoon of dried thyme for every 2 sprigs of fresh thyme.

Q: How long should I soak wooden skewers before grilling?
A: Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

Q: Can I make the potato salad ahead of time?
A: Yes, you can make the potato salad a few hours ahead of time. However, it is best to add the herb purée just before serving to prevent the potatoes from discoloring.

Q: What temperature should the grill be for cooking the chicken kebabs?
A: Preheat the grill to medium-high heat, around 375-450°F (190-230°C).

Q: How do I know when the chicken kebabs are done?
A: The chicken is done when it is cooked through and no longer pink inside. A good rule of thumb is to ensure the internal temperature reaches 165°F (74°C) using a meat thermometer.

Final Thoughts

This Chicken Kebabs with Herb Potato Salad recipe is a guaranteed crowd-pleaser, perfect for warm summer evenings and outdoor gatherings. The combination of tender, flavorful chicken and vibrant, herby potatoes is simply irresistible. Don’t be afraid to experiment with different herbs and spices to create your own unique twist on this classic dish. I encourage you to give it a try and share your feedback! Pair it with a crisp glass of rosé for the ultimate summer meal.