Grilled Mediterranean Chicken Vegetable Kabobs

By CarolineNGa

Ingredients

• 1/4 cup lemon juice
• 3 tablespoons olive or vegetable oil
• 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves
• 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 red bell pepper, 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 feta cheese (1 oz)

Details

Servings 1
Cooking time 55mins
Adapted from bettycrocker.com

Preparation

Step 1

1. In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Reserve some of the marinade for the vegetables. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.

2. Heat coals or gas grill for direct heat. Remove chicken from marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with the reserved marinade.

3. Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.

4. Sprinkle feta cheese over kabobs. Serve kabobs with asparagus.

Nutritional Information"
1 Serving
Calories280 ( Calories from Fat135 ), % Daily Value
Total Fat15 g15 % (Saturated Fat4 g,4 % ), Cholesterol75 mg75 %; Sodium370 mg370 %; Total Carbohydrate10 g10 % (Dietary Fiber3 g3 % ), Protein29 g29
Exchanges:
2 Vegetable; 4 Very Lean Meat; 1 Fat; *Percent Daily Values are based on a 2,000 calorie diet.