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No-Skewer Chicken Kebabs with Onion, Peppers & Garlic Sauce


Calories 640kcal, Fat 36.0g, Proteins 31.0g, Carbs 52.0g

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  • 2 russet • potatoes
  • 2 green bell peppers
  • 1 large yellow onion
  • 1.25 lbs (20 oz) pkgs cubed chicken thighs
  • garam masala (use 2 Tbsp)
  • garlic (use 1 large clove)
  • 3/4 Cups (3 oz) pkts sour cream
  • olive oil
  • kosher salt
  • ground pepper
  • apple cider vinegar (or white wine vinegar)


Adapted from


Step 1

1. Roast potatoes

Preheat oven to 450°F with top rack 6 inches from heat source, and another in bottom position. Scrub potatoes, then cut lengthwise into ½-inch wedges. On a baking sheet, toss potatoes with ¼ cup oil, 2 teaspoons salt, and a few grinds pepper. Roast on bottom rack until lightly golden brown on one side, about 20 minutes.

2. Prep ingredients

While potatoes cook, remove stem and seeds from peppers, then cut into 2-inch pieces. Peel onion and cut into 2-inch pieces. Pat chicken dry and cut into 1-inch pieces, if necessary. On a second baking sheet, toss chicken, onions, and peppers with 3 tablespoons oil, 2 tablespoons garam masala, 1 teaspoon salt, and a few grinds pepper.

3. Broil chicken & veggies

After potatoes have cooked for 20 minutes, switch oven to broil. Place baking sheet with chicken and vegetables on top oven rack and broil until vegetables are tender, chicken is browned and cooked through, and potatoes are tender, about 10 minutes (watch closely).

4. Make garlic sauce

While chicken and vegetables broil, peel and finely chop ½ teaspoon garlic. In a small bowl, stir together garlic, all of the sour cream, and ½ teaspoon vinegar. Thin slightly by mixing in 1 teaspoon water, as needed. Season to taste with salt and pepper.

5. Finish & serve

Remove chicken and vegetables from oven. Transfer potatoes to upper rack and broil until golden brown and crisp, about 5 minutes more (watch closely). Serve chicken, peppers, and onions alongside roasted potatoes. Serve with garlic sauce for drizzling or dipping. Enjoy!

6. Make it a sandwich!

Throw the chicken and veggies into a toasted pita and load it up with the garlic sauce as well as shredded cabbage or iceberg, sliced radishes, even a few cucumbers and/or tomatoes.

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