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Mediterranean Chicken-Vegetable Kabobs
Mediterranean Chicken-Vegetable Kabobs
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Prep Time:
25 minutes
Total Time:
55 minutes
Elevate your dinner with Mediterranean-inspired chicken and veggie skewers, infused with the zesty essence of rosemary and lemon.
Ingredients:
  • 1/4 cup lemon juice
  • 2 tablespoons olive or vegetable oil
  • 2 teaspoons chopped fresh or 1 teaspoon dried rosemary leaves, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cloves garlic, finely chopped
  • 1 lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces
  • 1 medium bell pepper (any color), cut into 1-inch pieces
  • 1 medium zucchini or yellow summer squash, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 lb fresh asparagus spears
  • 1/4 cup crumbled reduced-fat feta cheese (1 oz)
Instructions:
  • Combine all marinade ingredients in a shallow glass or plastic dish or a resealable plastic bag. Add the chicken and toss to ensure it is well coated with the marinade. Cover the dish or seal the bag and refrigerate for at least 30 minutes, but no more than 6 hours, remembering to stir the chicken occasionally.
  • Preheat your grill. Take the chicken out of the marinade and set the marinade aside. Thread the chicken, bell pepper, zucchini, and onion onto metal skewers, leaving a bit of space between each piece. Brush the vegetables with the marinade.
  • Grill the kabobs over medium heat, covered, for 10 to 15 minutes. Remember to turn and brush them frequently with marinade until the chicken is no longer pink in the center. Add the asparagus to the grill for the last 5 minutes, turning occasionally until crisp-tender. Remove any leftover marinade before serving.
  • Generously sprinkle cheese over the kabobs before serving alongside delicious asparagus.

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