Chicken Kabobs

"Here is a kabob recipe for chicken that I modified to suit our taste. I like using metal skewers. Serve on a bed of rice that has been prepared with chicken broth."
 
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Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In a large zip lock bag, combine the lemon juice, wine, oil, garlic, oregano, lemon zest, and salt and pepper.
  • Stir in the chicken, zucchini, bell pepper, and onion.
  • Seal and marinate in the refrigerator for 1 hour.
  • Meanwhile, prepare the charcoals in 1/2 of the grill so you have a source of direct and indirect-heat in a covered grill.
  • When the fire is hot, thread the chicken, zucchini, bell pepper, and onion pieces onto them, alternating the pieces and dividing them equally onto 8 skewers.
  • Place over charcoals and grill, turning the skewers once when the chicken is browned, about 3 minutes per side.
  • Move the skewers to the other side of the grill rack so they are not directly over the fire.
  • Cover the grill, open the vents halfway, and cook, turning the skewers occasionally, until the chicken is cooked and the vegetables are tender, 10-15 minutes longer.
  • Place skewers to a warmed platter or individual plates and serve with the lemon wedges.

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Reviews

  1. I've made this twice. The smell of this is sooo good. The first time, I only had enough time to marinade for the 1 hour, the second time I marinaded longer, DO NOT marinade longer, the chicken was dry because the marinade opens up the pores and the juices run out. It was still very tasty though ;) Fantastic recipe as written! Thanks!
     
  2. Perfect marinade. I added more garlic and garlic salt. Used green peppers, chicken and sweet vidalia onions on the grill. DELICIOUS. thanks! Will go in my grilling favorites.
     
  3. This is such a simple, healthy recipe and it gets 5 *s from me because my picky teenager wolfed it down. I made it pretty much as written, cutting down on the oregano a bit as my plants haven't gotten robust yet. I'm glad I did because my Mediterranean oregano was really strong and 1 T. was enough for our taste. I served this with a mushroom rice pilaf. My family and I loved this recipe and I've been asked to make it again. Oh, and it was after-work friendly, which always makes any good-tasting recipe a winner for me! Thanks Charlotte for the wonderful recipe :)
     
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