What is it about kabobs that makes eating food so fun? Here’s a recipe from eatbetteramerica for chicken and veggie kabobs with a Mediterranean twist – a little rosemary, lemon, and feta.
1/4 cup lemon juice
3 tablespoons olive or vegetable oil
2 teaspoons chopped fresh or 1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, finely chopped
Chicken and Vegetables
1lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 medium bell pepper (any color), 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 fresh asparagus spears
1/4 cup crumbled feta cheese (1 oz)
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, alternately thread chicken, bell pepper, zucchini and onion, leaving 1/4-inch 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, or 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 with asparagus.
Makes 4 servings
1 Serving (1 Serving)
Calories 250 (Calories from Fat 80), Total Fat 9g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 80mg; Sodium 250mg; Total Carbohydrate 11g (Dietary Fiber 4g, Sugars 6g), Protein 30g
Recipe reprinted with permission.