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Grilled Chicken & Veggies Kabobs

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Ingredients

  • Marinade:
  • 3 chicken breasts
  • 1 cup red, yellow or green bell pepper chunks
  • 1 cup pineapple chunks
  • 1 cup red onion chunks
  • 1 cup white button mushrooms
  • 1 cup zucchini or yellow squash chunks
  • bamboo skewers, soaked in water for 30 minutes
  • 1 1/3 c. olive oil
  • 1/2 c. fresh lemon juice
  • 3 tsp fennel seeds, coarsely crushed
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

Details

Servings 6
Preparation time 60mins
Cooking time 70mins

Preparation

Step 1

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Cut chicken into bit size pieces and add the chicken to the bag and seal. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Whisk remaining oil, lemon juice, fennel seeds, salt, and of pepper for vegetable marinade. Place the vegetables in a shallow dish or container. Pour the marinade over vegetables. Cover and refrigerate for 30 minutes to 2 hours.

Preheat a grill pan or an outdoor grill to medium heat.

Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.

Remove chicken from the marinade and discord marinade. Thread chicken on skewers. Season with salt and pepper, to taste. Grill the chicken on oiled grill, cooking for 4 minutes on each side, basting with reserved marinade.

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