Veggie Chicken Kebab Recipes

CHICKEN KABOBS

Steps:

• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
• Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
• Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
• Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
• Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

CHICKEN & VEGETABLE KABOBS

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.

VEGGIE & CHICKEN KEBAB RECIPE

Steps:

• Heat grill to medium-high heat.
• Place beets in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 6 min. or until crisp-tender. Remove from bowl; set aside. Add carrots to same bowl; cover with waxed paper. Microwave 3 min. or until crisp-tender.
• Meanwhile, mix dressing and honey until blended. Remove 1/4 cup dressing mixture; mix with mayo. Reserve for later use. Toss chicken with 3 Tbsp. of the remaining dressing mixture.
• Thread each chicken thigh onto 2 skewers. Thread beets, carrots and peppers alternately onto additional skewers.
• Grill chicken and vegetables 15 min. or until chicken is done (165ºF), turning and brushing all skewers with remaining dressing mixture for the last 5 min. and adding pitas to the grill for the last 3 min.
• Serve chicken and vegetables with pitas and the reserved mayo mixture.