GRILLED MEDITERRANEAN CHICKEN VEGETABLE KABOBS

 

  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 30-360

Ingredients

  • Rosemary-Lemon Marinade:
  • 1/4 cup lemon juice
  • 3 tablespoons olive or vegetable oil
  • 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cloves garlic, finely chopped
  • Chicken and Vegetables:
  • 1 lb boneless skinless chicken breasts, cut into 1 1/2 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
  • 1/4 cup crumbled feta cheese (1 oz)

Directions

  • Rosemary-Lemon Marinade
  • 1/4 cup lemon juice
  • 3 tablespoons olive or vegetable oil
  • 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cloves garlic, finely chopped
  • Chicken and Vegetables
  • 1 lb boneless skinless chicken breasts, cut into 1 1/2 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
  • 1/4 cup crumbled feta cheese (1 oz)
  • 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, stirring occasionally, at least 30 minutes but no longer than 6 hours.
  • 2. Heat coals or gas grill for direct heat.
  • Remove chicken from marinade; reserve marinade.
  • Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece.
  • Brush vegetables with marinade.
  • 3. Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center.
  • Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
  • 4. Sprinkle feta cheese over kabobs.
  • Serve with rice

Notes

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