Mediterranean Chicken-Vegetable Kabobs

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

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

Directions

  1. 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. 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. 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. 4 Sprinkle cheese over kabobs. Serve kabobs with asparagus.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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