Name: One-Pan Chicken Kebabs with Potatoes and Broccoli
Total time: 1 h 30 min
Ingredients: 1/2 cup plain Greek yogurt; 2 tablespoons red curry paste; 1 tablespoon vegetable oil; 1 teaspoon table salt; 1/2 teaspoon pepper; 4 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed and cut into 2-inch chunks; 1/2 cup plain Greek yogurt; 1/4 cup chopped fresh cilantro; 1 tablespoon lime juice; 1 tablespoon water; 1 teaspoon red curry paste; 1/4 teaspoon table salt; 1/8 teaspoon pepper; 1 1/2 pounds small red potatoes , unpeeled, halved; 1/4 cup vegetable oil , divided; 3/4 teaspoon table salt , divided; 1/2 teaspoon pepper , divided; 1 pound broccoli florets , cut into 2-inch pieces

One-Pan Chicken Kebabs with Potatoes and Broccoli

By Alli Berkey

Published on December 18, 2019

Time

1½ hours

Yield

Serves 4

Ingredients

Chicken

½ cup plain Greek yogurt 2 tablespoons red curry paste 1 tablespoon vegetable oil 1 teaspoon table salt ½ teaspoon pepper 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 2-inch chunks

Sauce

½ cup plain Greek yogurt ¼ cup chopped fresh cilantro 1 tablespoon lime juice 1 tablespoon water 1 teaspoon red curry paste ¼ teaspoon table salt ⅛ teaspoon pepper

Vegetables

1 ½ pounds small red potatoes, unpeeled, halved¼ cup vegetable oil, divided¾ teaspoon table salt, divided½ teaspoon pepper, divided1 pound broccoli florets, cut into 2-inch pieces

Before You Begin

Use small red potatoes measuring 1 to 2 inches in diameter (about the size of a golf ball). We developed this recipe using Thai Kitchen Red Curry Paste; a 4-ounce jar is plenty here. You will need four 12-inch metal skewers here.

Instructions

for the chicken

Adjust oven rack to middle position and heat oven to 475 degrees. Whisk yogurt, curry paste, oil, salt, and pepper together in medium bowl. Add chicken and stir to combine. Let marinate for at least 30 minutes or up to 1 hour. Thread chicken onto four 12-inch metal skewers; set aside.

for the sauce

Whisk all ingredients together in bowl.

for the vegetables

Line rimmed baking sheet with aluminum foil. Toss potatoes, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper together on prepared sheet. Arrange potatoes, cut side down, around outside of sheet. Bake until bottoms begin to brown, about 15 minutes.

Remove sheet from oven and heat broiler. Toss broccoli, remaining 2 tablespoons oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in medium bowl. Place broccoli in center of sheet. Place kebabs around perimeter of sheet on top of potatoes. Return sheet to oven and broil until chicken is lightly charred on top, about 8 minutes. Flip kebabs and continue to broil until lightly charred on second side and chicken registers 160 degrees, 6 to 8 minutes longer. Serve kebabs with vegetables and sauce.