HERBED CHICKEN SKEWERS
A superhealthy chicken dish with a 'no-cook' relish
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- If using wooden or bamboo skewers soak eight in cold water for about half an hour. Cook the potatoes in boiling salted water for 10-12 minutes, until just tender, drain and leave to cool. Mix the herbs, oil, lemon juice, salt and pepper in a large bowl and add the chicken and potatoes. Mix well until everything is glistening. Cut the onion into 6 wedges, then separate the layers on each wedge. Add the onion and the pepper to the marinade and mix thoroughly.
- To make the relish, halve and seed the tomatoes, then chop the flesh finely. Mix the tomatoes, chillies, garlic, oil, vinegar, salt and pepper and spoon into a small dish.
- Thread the chicken, potatoes, peppers and onion onto 8 skewers, finishing each with a lemon wedge. Barbecue directly over a medium high heat for 5-6 minutes on each side, until the chicken is cooked. Serve piled on a serving platter with the tomato relish.
Nutrition Facts : Calories 230 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 0.13 milligram of sodium
MOROCCAN CHICKEN SKEWERS WITH HERB SAUCE
Steps:
- Preheat the grill or grill pan to medium-high heat.
- For the Chicken:
- Combine all of the spices, sugar and salt in a large bowl. Add the cubed chicken and toss to coat. Put the chicken on the skewers and lay on the grill. Cook until the chicken is cooked through, turning often so that the spices don't burn, about 10 to 12 minutes. Arrange on a serving platter and serve with the Herb Sauce.
- For the Herb Sauce:
- Add the fresh herbs, spices, salt, lime juice, and honey to a blender carafe. Blend to combine and with the motor running, slowly add the olive oil. Once combined, taste and adjust the seasoning if necessary, and transfer to a serving bowl.
HERB CHICKEN VEGETABLE KABOBS
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
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
HERBED CHICKEN SKEWERS
Make and share this Herbed Chicken Skewers recipe from Food.com.
Provided by Lene8655
Categories Meat
Time 37m
Yield 8 skewers
Number Of Ingredients 7
Steps:
- Combine all ingredients and let the chicken marinate for 20 minutes.
- Thread onto soaked skewers, BBQ for 6-7 minutes until the meat is brown and tender.
- Serve with salad and bread.
Nutrition Facts : Calories 302.8, Fat 22.6, SaturatedFat 6, Cholesterol 105, Sodium 96.4, Carbohydrate 1.9, Fiber 0.5, Sugar 1.1, Protein 22.4
HERBED LEMON CHICKEN SKEWERS
Make and share this Herbed Lemon Chicken Skewers recipe from Food.com.
Provided by Keee8698
Categories Chicken Breast
Time 50m
Yield 8 skewers, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F with rack in center position.
- Crush crackers and add to Parmesan cheese in a small bowl. Cover and refrigerate.
- In a medium bowl, whisk together mayonnaise, rosemary, thyme, garlic (optional), salt, pepper, and lemon juice.
- Add chicken and stir to coat. Cover and refrigerate for 20 minutes.
- Divide into eight portions and place on pre-soaked skewers.
- Lightly grease a baking sheet or casserole dish.
- Lay the skewers out, allowing 1" or more between them.
- Coat chicken with the cracker and Parmesan blend and roll to assure a light coating on all sides. (at this point, you can cover and refrigerate to cook later if you want.).
- Place in preheated oven for 25-30 minutes until golden brown on top.
- Allow to set for 5 minutes before serving.
Nutrition Facts : Calories 171.7, Fat 4.7, SaturatedFat 1.2, Cholesterol 72.5, Sodium 458.1, Carbohydrate 2.5, Fiber 0.2, Sugar 0.6, Protein 28.4
LEMON CHICKEN SKEWERS
This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
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4.5/5 (2)Calories 274 per servingCategory Main Course
- In a large ziploc bag, combine lemon juice, olive oil, basil, oregano, salt, pepper, and garlic. Give it a shake to combine and add in cubed chicken thighs. Seal and refrigerate to marinate 1 to 4 hours.
- Preheat an outdoor grill to medium-high heat. Make sure it is clean and well oiled so the chicken doesn't stick.
- Thread the chicken cubes on metal skewers, 3 to 4 cubes per skewer leaving a little space between each piece. If using wooden skewers, be sure to pre-soak them in water for a half hour so they don't catch fire.
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- Whisk together oil, minced garlic, thyme, oregano, parsley, lemon juice, and salt and pepper to taste. Add to a large ziploc bag along with chicken, close and toss well, chill for 10-15 minutes.
- In a large bowl combine zucchini and squash along with oil, garlic powder, salt and pepper, thyme, oregano, and parsley and toss to combine.
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HERBED LEMON GARLIC CHICKEN SKEWERS | THE RECIPE CRITIC
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Reviews 4Category Dinner, Main CourseCuisine AmericanTotal Time 55 mins
- In a small bowl combine garlic, lemon zest, lemon juice, herbs, salt, pepper, and olive oil. Set aside.
- Place cut vegetables in a zip lock bag and add 3 tablespoons of the herb marinade. Toss to coat. Place chicken in separate bag and add remaining marinade and toss to coat. Let sit in the fridge for at least 30 minutes and up to 4-6 hours.
- Preheat the grill to medium heat. Thread the skewers alternating with meat and vegetables. Lightly sprinkle with salt and pepper. Grill for 3-4 minutes and then flip. Continue to cook and flip when necessary until the chicken is cooked through to 165 degrees.
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