Ziploc Light Chicken Kabobs Recipes

CHICKEN KABOBS

Chicken Kabobs image

These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.

Provided by Kristine Rosenblatt

Time 1h15m

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ cup low sodium soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar (or honey)
1 tablespoon Worcestershire sauce
2 cloves garlic (minced)
1 teaspoon Italian seasoning (or dried oregano)
¼ teaspoon black pepper
1 ¼ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
2 small or 1 medium zucchini (sliced into ½-inch thick rounds)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 small red or yellow onion (cut into 1-inch chunks with a few layers still together)
1 ½ tablespoons olive oil
salt and pepper (to taste)

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.

Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, Carbohydrate 18 g, Protein 33 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 747 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g

GRILLED LEMON GARLIC CHICKEN KABOBS

GRILLED LEMON GARLIC CHICKEN KABOBS image

I made these for Fathers Day Weekend. It is my own recipe. I was not sure what my guests would think, but they were a hit. Even the kids loved them. Note the beer keeps the chicken moist.

Provided by Mary Louise @BlueRibbonBaking

Categories Chicken

Number Of Ingredients 14

Ingredients

1 pound(s) chicken breast halves, skinless and boneless
1 - bottle guinness extra stout beer
2 - gallon size ziploc bag
1/4 cup(s) olive oil, extra virgin
- juice from 1 fresh lemon
2-3 - cloves garlic minced
2 tablespoon(s) chopped fresh basil
I - red pepper cut into 2 inchs pieces
1 - yellow pepper into 2 inchs pieces
1 - orange pepper into 2 inchs pieces
1 - red onion into 2 inchs pieces
1 - small container whole mushrooms
16 - small baby red potatoes 2-3 inches in size
- **note** i usually get these from a farmer. you can get bigger ones and cut to 2-3 inch pieces.

Steps:

Place chicken in ziploc bag with beer. Let marinade for about 2-3 hours in refrigerator.
I parboil my potatoes for 10 minutes with the peeling on. Dump hot water and replace with cool water. Let sit on stove until ready to use. LEAVE peelings on for grilling.
Remove chicken from bag and discard beer.
Whisk together in a small bowl olive oil, lemon juice, garlic, and basil. Dump into ziploc bag. Add chicken and squish/squash the bag. Let marinade for 2-3 hours in refrigerator. Do potatoes next.
Dump water from potatoes. Place potatoes in a ziploc bag. Add 1 clove minced garlic, 1 tsp salt and extra virgin olive oil 2-3 Tablespoons. Squish and squash bag. Put in refrigerator 2-3 hours.
Remove chicken from bag and cut into 2 inch chunks.
Skewer chicken, peppers, onions, mushrooms and potatoes on kabob sticks alternating.
Place all kabobs on a cookie sheet. Sprinkle with extra virgin olive oil. Season with salt and pepper. Cover and place in refrigerator until ready to grill.
Grill for about ten minutes. Turning and be careful not to burn.

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