Mediterranean Chicken Kabobs

  • Prep + Cook Time
    50 Minutes
  • Servings
    6
  • Calories
    240
  • Nutritional Information
    • 11 g FAt
    • 2 g Sat. FAt
    • 7 g CArbs
    • 2 g Fiber
    • 3 g sugars
    • 28 g proteins
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Ingredients

    4 ea. Forester Farmer’s Market® boneless, skinless chicken breasts (cut into 1 1/2 inch pieces)
    1/4 cup lemon juice
    3 tbsp. olive oil
    2 tsp. rosemary leaves (chopped fresh, or 1 teaspoon dried rosemary leaves)
    1/2 tsp salt
    1/4 tsp pepper
    4 cloves garlic (finely chopped)
    1 red bell pepper (medium, cut into 1-inch pieces)
    1 medium zucchini (or yellow summer squash, cut into 1-inch pieces)
    1 purple onion (medium, cut into wedges)
    1/4 cup feta cheese crumbles (1 oz)

    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

Ingredients

Preparation

    1. In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients.
    2. 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.
    3. Heat coals or gas grill for direct heat.
    4. Remove chicken from marinade; reserve marinade.
    5. 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.
    6. Brush vegetables with marinade.
    7. 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.
    8. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
    9. Sprinkle feta cheese over kabobs.
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Preparation