Mediterranean Chicken-Vegetable Kabobs

Fun and tasty dinner! Rosemary and lemon marinade gives these grilled kabobs loads of flavor.

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  • prep time 25 min
  • total time 55 min
  • ingredients 12
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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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%;
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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