Chicken Vegetable Kabobs Recipes

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KABOBLESS CHICKEN AND VEGETABLES



Kabobless Chicken and Vegetables image

As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. -Chelsea Madren, Fullerton, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup olive oil
1/2 cup balsamic vinegar
2 teaspoons lemon-pepper seasoning
2 teaspoons Italian seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 medium yellow summer squash, sliced
2 medium zucchini, sliced
1 medium carrot, sliced
1 cup grape tomatoes

Steps:

  • In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 305 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

MEDITERRANEAN CHICKEN-VEGETABLE KABOBS



Mediterranean Chicken-Vegetable Kabobs image

Add a Mediterranean twist to your dinner tonight. Serve these grilled kabobs made with chicken and veggies flavored by rosemary and lemon.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 12

1/4 cup lemon juice
2 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
1 lb 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 reduced-fat feta cheese (1 oz)

Steps:

  • 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.
  • 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.
  • 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.
  • Sprinkle cheese over kabobs. Serve with asparagus.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 75 mg, Fat 2, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g

GRILLED MEDITERRANEAN CHICKEN VEGETABLE KABOBS



Grilled Mediterranean Chicken Vegetable Kabobs image

Fun and tasty! A rosemary-lemon marinade gives these grilled kabobs loads of flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 12

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
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 fresh asparagus spears
1/4 cup crumbled feta cheese (1 oz)

Steps:

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

Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 370 mg

CHICKEN 'N' VEGGIE KABOBS



Chicken 'n' Veggie Kabobs image

I threw this recipe together for a party, and it was a huge success. Everyone commented on the meat's tenderness. -Becky Wiesmore, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 kabobs.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup Italian salad dressing, divided
1/4 cup olive oil
1 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1 medium zucchini, cut into 1/2-inch slices
1 yellow summer squash, cut into 1/2-inch slices
2 medium onions, quartered
1 medium sweet red pepper, cut into 1-inch pieces
2 cups cherry tomatoes

Steps:

  • In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat., Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. , Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.

Nutrition Facts : Calories 445 calories, Fat 30g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1169mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 4g fiber), Protein 26g protein.

HERB CHICKEN VEGETABLE KABOBS



Herb Chicken Vegetable Kabobs image

Tender marinated chicken is skewered with fresh vegetables for an easy grilled chicken dinner. This is a recipe courtesy of Land O Lakes site.

Provided by diner524

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup butter, melted
1/3 cup lemon juice
1 tablespoon sugar
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 tablespoons onions, finely chopped
1/2 teaspoon garlic, finely chopped
1 teaspoon hot pepper sauce
1 lb skinless chicken breast half, cut into about 32 (or sirloin roast)
8 small mushrooms
8 cherry tomatoes
1 green bell pepper, cut into 8 (1-inch)
1 summer squash, cut into 8 (1-inch)
4 (12 inch) metal skewers

Steps:

  • Combine all marinade ingredients in large plastic resealable food bag; add chicken pieces. Tightly seal bag. Turn bag to coat chicken well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours. Drain; reserve marinade.
  • Heat one-side of gas grill on medium or charcoal grill until coals are ash white. Place coals in charcoal grill to one-side. Make aluminum foil drip pan; place opposite heat.
  • To assemble kabobs, alternately thread chicken, mushrooms, tomatoes, bell pepper and squash onto skewers. Brush kabobs with marinade. Place kabobs on grill over drip pan. Grill, turning and basting occasionally, until chicken is fork tender (15 to 20 minutes).

Nutrition Facts : Calories 271.8, Fat 13.2, SaturatedFat 7.7, Cholesterol 96.3, Sodium 627.7, Carbohydrate 10.8, Fiber 1.9, Sugar 6.9, Protein 28.3

CHICKEN & VEGETABLE KABOBS



Chicken & Vegetable Kabobs image

My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! -Tina Oles, Nashwauk, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium zucchini, cut into 1-1/2-inch pieces
1 medium red onion, cut into thick wedges
2/3 cup sun-dried tomato salad dressing, divided

Steps:

  • In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

Nutrition Facts : Calories 228 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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