Entrees
Chicken and Vegetable Kabobs
Makes 6 servings
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
carb. 4g
pro. 14g
fat 19g
sat. fat 3g
chol. 35mg
sod. 250mg
calc. 17mg
fiber 1g
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
- 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.
- 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.
- 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.
- 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.
