Last Updated on July 15, 2025
These Steak Tip Tacos with Roasted Corn Pico are a total flavor bomb! Juicy, seared steak tips are tucked into warm tortillas and topped with a smoky-sweet corn pico made with fire-roasted peppers, fresh tomatoes, and a hint of jalapeño heat. Finished with zesty lime and cilantro, they’re bold, fresh, and made to steal the show at taco night!
Oven-Baked Chicken Kebabs with Summer Vegetables
Take dinner straight to flavor town with these Oven-Baked Chicken Kebabs! Tender lemon-pepper chicken thighs are skewered with vibrant summer veggies, then roasted to juicy perfection with golden edges. Paired with a cool, tangy carrot ribbon salad tossed in a honey-vinegar dressing, this meal is light, bright, and bursting with fresh summer vibes!
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Servings: 2
Ingredients
For the Kebabs
- 2 ButcherBox boneless skinless chicken thighs, cut into 1.5-inch chunks
- 1 zucchini
- 1 bell pepper
- 1 small red onion
- 2 tbsp olive oil
- 1 lemon juiced
- Lemon Pepper ButcherBox Seasoning
- Salt & pepper to taste
For the Carrot Salad
- 3-4 large carrots peeled
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp honey or maple syrup
- Salt & pepper to taste
Instructions
Preparation
- In a bowl, mix chicken with olive oil, lemon juice, Lemon Pepper BB seasoning, salt, and pepper. Let it marinate while prepping other ingredients.
- Slice zucchini into ½-inch thick rounds.
- Cut bell pepper into 1.5-inch square pieces.
- Cut red onion into wedges, keeping layers together for threading.
- Shave carrots into thin ribbons using a vegetable peeler. Place it in a bowl.
- In a small bowl, whisk together olive oil, vinegar or lemon juice, honey, salt, and pepper. Pour over the shaved carrots and toss gently. Add chopped parsley and mint. Let sit for 5–10 minutes.
How to Cook
- Set to 425°F (220°C). Line a baking sheet with foil or parchment. Add a wire rack on top (optional but helps with roasting evenly).
- Thread chicken and vegetables onto skewers, alternating ingredients for a colorful pattern.
- Place skewers on the rack or directly on the baking sheet. Roast for 20–25 minutes, turning once halfway through, until chicken is fully cooked and veggies have light char.
- Broil for an additional 2–3 minutes at the end for more caramelized edges.
- Plate your juicy kebabs with the bright, tangy carrot salad. A fresh and easy meal made healthy, hearty, and full of flavor! 💛
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Chef Jason Goldstein, aka Chef Jay, is a fun-loving, NYC-based chef. Known for his vibrant personality and quick, comforting recipes, Chef Jay combines bold flavors with a pinch of positivity to bring joy to every kitchen. From stress-free meals to creative culinary hacks, Chef Jay’s mission is to make cooking both happy and delicious!
