Entrees

Chicken and Vegetable Kabobs

Makes 6 servings

View Recipe

Chicken and Vegetable Kabobs

Makes 6 servings

Calories 240 (70% from fat)
carb. 4g
pro. 14g
fat 19g
sat. fat 3g
chol. 35mg
sod. 250mg
calc. 17mg
fiber 1g
  1. Chicken and Vegetable Kabobs-1
  1. Chicken and Vegetable Kabobs-1

Ingredients

  • 12 ounces boneless, skinless chicken breasts, cut into 1½” pieces
  • 6 bamboo skewers
  • 2 small zucchini, cut into twelve 1 x 1-inch pieces
  • 1 small red pepper, cut into twelve 1-inch pieces
  • 6 baby portobella mushrooms

Marinade

  • ¼ cup fresh lemon juice (juice of about 1½ medium lemons)
  • 2 teaspoons Dijon-style mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon fresh dill
  • ½ teaspoon red pepper flakes
  • ½ cup extra virgin olive oil

Preparation

  1. In a small mixing bowl, combine all the marinade ingredients except for the olive oil. Once the mixture is well combined, slowly whisk in the olive oil. Pour into a 1- to 2-gallon resealable plastic bag. Add chicken and toss to coat. Refrigerate 1 to 3 hours to marinate.
  2. Bring to room temperature before grilling. Soak 6 skewers in water for 10 minutes before adding meat and vegetables. Fit the Cuisinart® Griddler® Combo with both of the grill plates and preheat to high.
  3.  Divide chicken and vegetables among skewers – each skewer should have 2 pieces of chicken, 2 pieces of zucchini, 2 pieces of pepper, and 1 mushroom.
  4. Once the grill is preheated, arrange the prepared kabobs across the grill plates evenly. Grill for 15 to 18 minutes, turning a quarter-turn every 4 minutes, or until chicken is completely cooked and vegetables are tender with nice grill marks.

Similar Recipes

Chicken and Vegetable Stir Fry
Settings: Brown/Saute
Middle Eastern Spiced Chicken and Vegetable Skewers
Asian-Style Chicken and Vegetables

A guilt-free way to indulge your Chinese takeout craving.