~ SUCCULENT HERBED CHICKEN KABOBS ~
Made these as a test run for Father's Day and they turned out awesome. So flavorful and the meat was so juicy and tender. Enjoy
Provided by Cassie *
Categories Meat Appetizers
Time 30m
Number Of Ingredients 14
Steps:
- 1. Place all marinade ingredients in a jar and shake. Set aside.
- 2. Pound your chicken breasts with a meat mallet to thin out some, then cut lengthwise into 1/2 inch pieces. Place in a bowl Wash and cut the vegetables, all pretty equal in size. You can use whatever vegetables you like, as long as they all will cook at pretty much the same times. Place in bowl with chicken, shake marinade again and pour over the chicken and vegetables. Cover and place in refrigerator for at least 1 hour.
- 3. Turn on grill to medium. Drain marinade from vegetables and chicken and place in a saucepan. Bring to a boil and remove from stove Weave the chicken accordion style on skewers and alternate with chosen vegetables, until skewers are evenly filled.
- 4. Place on prepared grill or you can broil them as well. Brush with marinade and grill for 6 - 8 minutes on each side or until chicken is no longer pink. Turning occasionally and brushing with marinade.
- 5. Place on platter and enjoy...the chicken is so tasty and tender.
HERBED LAMB KABOBS
This colorful kabob wouldn't be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. This recipe was submitted by Janet Dingler from Cedartown, Georgia.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.
Nutrition Facts : Calories 366 calories, Fat 28g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 591mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
SUCCULENT BEEF SKEWERS
Agnes Ward, of Stratford, Ontario says, "These are no ordinary beef kabobs! They're herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe's also fantastic with beef tenderloin."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 skewers.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SUCCULENT ROAST CHICKEN
A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!
Provided by Mirelle B
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
- Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 4.5 g, Cholesterol 145.4 mg, Fat 26.9 g, Fiber 1.5 g, Protein 46.5 g, SaturatedFat 7.3 g, Sodium 221.3 mg
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
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