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Mediterranean Chicken-Vegetable Kabobs

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  0 reviews
  • 25 min prep time
  • 55 min total time
  • 12 ingredients
  • 4 servings
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Fun and tasty dinner! Rosemary and lemon marinade gives these grilled kabobs loads of flavor.

Ingredients

Rosemary-Lemon Marinade

1/4
cup lemon juice
3
tablespoons olive or vegetable oil
2
teaspoons chopped fresh 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 asparagus spears
1/4
cup feta cheese

Steps

  • 1 In shallow glass or plastic dish or in resealable plastic food-storage bag, mix all marinade ingredients. Add chicken; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 6 hours to marinate, stirring chicken occasionally.
  • 2 Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. On each of 4 (15-inch) metal skewers, thread chicken, bell pepper, zucchini and onion alternately, leaving space between each piece. Brush vegetables with 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. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
  • 4 Sprinkle cheese over kabobs. Serve kabobs with asparagus.
  • 1 In shallow glass or plastic dish or in resealable plastic food-storage bag, mix all marinade ingredients. Add chicken; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 6 hours to marinate, stirring chicken occasionally.
  • 2 Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. On each of 4 (15-inch) metal skewers, thread chicken, bell pepper, zucchini and onion alternately, leaving space between each piece. Brush vegetables with 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. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
  • 4 Sprinkle cheese over kabobs. Serve kabobs with asparagus.

Expert Tips

For brilliant-green asparagus, plunge the spears into boiling water and then into ice water; place on paper towels to drain before adding to the grill.

Toss cooked orzo pasta with chopped fresh herbs (thyme and Italian parsley are terrific) for a delicious side dish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
115
% Daily Value
Total Fat
13g
13%
Saturated Fat
3g
3%
Cholesterol
75mg
75%
Sodium
370mg
370%
Total Carbohydrate
10g
10%
Dietary Fiber
3g
3%
Protein
29g
29%
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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