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Mediterranean Chicken-Vegetable Kabobs Recipe

Mediterranean Chicken-Vegetable Kabobs Recipe

Mediterranean Chicken-Vegetable Kabobs Recipe

Prep Time : 30 Minutes
Start to Finish : 1 Hour 
4 servings

Ingredients :

Marinade

  • 1/4 cup lemon juice
  • 3 tablespoons olive or vegetable oil
  • 2 teaspoons chopped fresh or 1 teaspoon dried rosemary leaves
  • ½ teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cloves garlic, finely chopped

Chicken and Vegetables

  • 1 lb boneless skinless chicken breasts, cut into 1½-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium zucchini or yellow summer squash, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 lb fresh asparagus spears, trimmed
  • 1/4 cup crumbled feta cheese (1 oz)

Method :

  1. In shallow glass or plastic bowl or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 6 hours, stirring occasionally while marinating.
  2. Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. On each of 4 (15-inch) metal skewers, alternately thread chicken, bell pepper, zucchini and onion, leaving 1/4-inch space between each piece. Brush vegetables with reserved marinade.
  3. Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. During last 5 minutes of cooking, add asparagus to grill, turning occasionally, until crisp-tender. Discard any remaining marinade.
  4. To serve, sprinkle cheese over kabobs. Serve with asparagus.

1 Serving : Calories 250; Total Fat 9g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 80mg; Sodium 250mg; Total Carbohydrate 11g (Dietary Fiber 4g); Protein 30g
Exchanges : 2 Vegetable, 4 Very Lean Meat, 11/2 Fat
Carbohydrate Choices : 1

Source :
The Big Book of Chicken
Betty Crocker

See also Chicken Recipes “Chicken Skewers With Peanut Sauce Recipe”