Spicy Lemon Chicken Kabobs

February 2022. The cookbook is almost finished. The chapters are done — all of them, tested and retested, the recipes perfected, the stories polished. Eighteen chapters. Sixty-two recipes. Forty thousand words. The only thing missing is the introduction. The stubborn, impossible, beautiful introduction that I have tried to write four times and failed four times because the introduction requires saying goodbye to Mama in print and goodbye is the one word I have never been able to say to her, not at the hospital bed, not at the funeral, not at the anniversary, not ever.

Katherine from Athens emails weekly: "Any progress on the intro?" I email back: "Almost." Almost. The word of the almost-ready, the almost-there, the woman who can cook a perfect fried chicken and write a four-thousand-word chapter about a Folgers can but cannot write the three hundred words that say: this is for you, Mama. This is everything you gave me, written down, permanent, published, yours and mine and everyone's.

Derek said, "Write it the way you cook." I said, "What do you mean?" He said, "Don't measure. Don't plan. Just season by feel." Season by feel. The man who can't cook said the most useful thing anyone has ever said about writing. Season by feel. Don't plan the introduction. Just open the laptop and the Folgers can and let the hands do what the hands know how to do.

I will try. Tomorrow. 5 AM. The kitchen table. The can. The coffee. The laptop. Season by feel.

Derek’s words stayed with me all the way through that February and into the spring, and when I finally did open the laptop at 5 AM and write the introduction — in one sitting, without a plan, hands moving the way they always move at the stove — I celebrated the only way I know how: I made something loud and bright and unafraid. These Spicy Lemon Chicken Kabobs are exactly that. No measuring twice, no second-guessing the heat — just sharp citrus, bold spice, and the confidence that the hands know what they’re doing. Mama would have picked every last piece off the skewer before they hit the table.

Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
3 tablespoons olive oil
3 tablespoons fresh lemon juice (about 2 lemons)
1 teaspoon lemon zest
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon crushed red pepper flakes (or more, to feel)
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 red bell pepper, cut into 1-inch pieces
1 zucchini, sliced into 1/2-inch rounds
1/2 red onion, cut into wedges
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

Instructions

Make the marinade. In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, smoked paprika, red pepper flakes, cayenne, cumin, salt, and black pepper until combined.
Marinate the chicken. Add the cubed chicken to the marinade and toss to coat thoroughly. Let sit for at least 10 minutes at room temperature, or cover and refrigerate up to 4 hours for deeper flavor.
Prep the skewers. If using wooden skewers, soak them in water for 10 minutes to prevent burning. Thread chicken, bell pepper, zucchini, and onion onto skewers in alternating pieces, dividing evenly across all skewers.
Heat the grill. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
Grill the kabobs. Place skewers on the grill and cook 5–6 minutes per side, turning once, until chicken is cooked through and shows good char marks. Internal temperature should reach 165°F.
Rest and serve. Transfer kabobs to a serving platter, garnish with fresh parsley, and serve immediately with lemon wedges on the side.

Nutrition (per serving)

Spicy Lemon Chicken Kabobs — Season by Feel, Cook by Heart