CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

LEMON-HERB CHICKEN AND VEGETABLE KABOBS

Shelly's
recipe box

Printview my recipes
this recipe viewed 30 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Kabobs/Kebobs/Skewers
    Prep Time:       Cook Time:       Total Time:  

12 whole tiny new potatoes
2 small zucchini or yellow squash, cut into 1 inch slices
4 small boneless, skinless chicken breast halves
1/2 cup lemon or lime juice
2 tbsp olive oil or cooking oil
2 tbsp water
4 cloves garlic, minced
1 tsp dried basil or oregano, crushed
1/2 tsp dried thyme or rosemary, crushed
1/4 tsp salt and pepper

Remove a narrow strip of peel from the center of each potato. Cook potatoes, covered, in a small amount of boiling water for 12 minutes. Add zucchini and cook, covered, for 1 to 2 minutes more or until vegetables are nearly tender. Drain and cool.

Rinse chicken and pat dry. Cut each breast half into 4 lengthwise strips. Place chicken in a plastic bag in a mixing bowl. Set aside.

For marinade, in a bowl combine the lemon juice, olive oil, water, garlic, basil, thyme, salt and pepper. Add potatoes and zucchini to the plastic bag with the chicken. Pour the marinade over chicken and vegetables in the bag. Close bag and turn to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, turning bag occasionally. Drain the chicken and vegetables, reserving marinade. Serves 4

On 2 long or 4 short skewers, alternately thread the chicken, accordion style, with potatoes and zucchini.

To grill, place kabobs on the rack of an uncovered gill. Grill directly over medium-hot coals 8 to 10 minutes or until chicken is tender and no pink remains, turning and brushing with marinade often.

Or, to broil, place skewers on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 5 minutes, brushing with marinade frequently. Turn and broil for 3 to 5 minutes more or until chicken is tender and no pink remains, brushing with marinade often.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Chicken And Vegetable Kabobs
   by sgre52160



1 1/4 lbs boneless, skinless chicken breasts, cut into pieces 1 1/4 cups zesty Italian-style salad dressing, divided 1 red pepper and small red onion, cut into 1 inch pieces 6 oz small mushrooms




Lemon Chicken Kabobs
   by sgre52160



4 boneless, skinless chicken breasts, cut into pieces for kabobs Marinade 1/4 cup butter 2 tbsp minced onion 2 tbsp lemon juice 1 tbsp Worcestershire sauce 1/2 tsp thyme 1 tbsp chopped parsle




Garlic Lemon Chicken Kabobs
   by sgre52160



3 tbsp. extra-virgin olive oil Zest of 1 lemon 3 cloves garlic, minced or pressed 1 tbsp. minced fresh parsley 1 tsp. kosher salt 1/2 tsp. ground black pepper 1 lb. boneless, skinless chicken br




Steak And Vegetable Kabobs
   by sgre52160



1/4 cup packed brown sugar 1/4 cup lemon juice, canola oil and soy sauce 2 clove garlic, minced 3 whole cloves Dash dried basil 2 1/2 lbs boneless beef sirloin steak, cut into 1 1/4 inch pieces




Grilled - Vegetable Kabobs I
   by sgre52160



1/2 lb whole small mushrooms 1 1/2 lbs small zucchini, cut into 1-inch slices 12 to 16 cherry tomatoes Italian salad dressing or other marinade mixture 9 to 12 pineapple chunks Wash mushr





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.