Mediterranean Chicken-Vegetable Kabobs

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

  • 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
  • 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.
  • 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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