Grills
Grilled Chicken Kabobs
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Ingredients
- 3 lemons juiced
- 3 cloves garlic minced
- 4 tablespoons dried dill
- 2 lbs. boneless skinless chicken breast, cut into same size chunks
- 1 yellow onion quartered & cut into large pieces
- 1 red pepper cored and cut into large pieces
- 16-20 baby portobello mushrooms stems removed
- 2 small zucchini cut into 1-inch rounds
- 3 tablespoons olive oil
- Salt
- Fresh ground pepper
Ingredients
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Instructions
- Prepare the marinade in a long, shallow baking dish by combining lemon juice, olive oil, garlic, herbs, 1/2 teaspoon salt, and 1/2 teaspoon fresh ground pepper. Set aside.
- Prepare the kabobs by skewering alternating pieces of chicken and various veggies. Be sure to leave enough room on the ends of the skewers so you can flip them while they're cooking.
- Place the skewers in the baking dish with the marinade, and roll to coat. Cover the dish, and refrigerate overnight, or at least for a few hours.
- When ready to cook, heat grill (or broiler) to high.
- Place skewers on the grill.
- Cook, using tongs to turn the skewers occasionally, until the chicken is cooked through, about 15-20 minutes, depending on the size of the chicken pieces.
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