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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
1/2 cup lemon juice |
1/4 cup dry white wine |
2 tablespoons pure olive oil |
2 garlic cloves, minced |
2 tablespoons fresh oregano, chopped |
1/2 lemon, grated zest of |
salt and pepper |
1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes |
1 zucchini, cut crosswise into slices |
1 red bell pepper, seeded and cut into 1-inch squares |
1 yellow onion, halved, separated into layers, and then cut into 1 1/2-inch squares |
1 lemon, cut into 8 wedges |
Directions:
1. In a large zip lock bag, combine the lemon juice, wine, oil, garlic, oregano, lemon zest, and salt and pepper.
2. Stir in the chicken, zucchini, bell pepper, and onion.
3. Seal and marinate in the refrigerator for 1 hour.
4. Meanwhile, prepare the charcoals in 1/2 of the grill so you have a source of direct and indirect-heat in a covered grill.
5. 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.
6. Place over charcoals and grill, turning the skewers once when the chicken is browned, about 3 minutes per side.
7. Move the skewers to the other side of the grill rack so they are not directly over the fire.
8. 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.
9. Place skewers to a warmed platter or individual plates and serve with the lemon wedges.
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