Chicken Kabobs With Lemon Oregano Recipes

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LEMON OREGANO CHICKEN SKEWERS



Lemon Oregano Chicken Skewers image

Quick and easy to make on the grill. Serve with menu #38177 and recipe #239744. From "Woman's Day" magazine.

Provided by threeovens

Categories     Very Low Carbs

Time 20m

Yield 8 skewers, 4 serving(s)

Number Of Ingredients 8

1 1/2 lemons
1 garlic clove
1 tablespoon olive oil (plus extra for grill)
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/4 lbs boneless skinless chicken breasts, cut into 8 strips
8 wooden skewers

Steps:

  • Soak skewers in water at least 30 minutes before grilling.
  • Squeeze 1/2 a lemon into a plastic storage bag; squeeze garlic, through a garlic press, into bag.
  • Also add oil, oregano, salt and pepper to bag and mix; add chicken and marinate 15 minutes, up to 2 hours.
  • Cut lemon into 8 wedges; thread chicken onto soaked skewers and top skewer with a lemon wedge.
  • Grill chicken 4 minutes, turning once; chicken should be lightly charred, but cooked through.

GREEK LEMON CHICKEN KABOBS WITH MINT MARINADE



Greek Lemon Chicken Kabobs With Mint Marinade image

Make and share this Greek Lemon Chicken Kabobs With Mint Marinade recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 39m

Yield 4 Breast halves, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1 (8 ounce) package small whole mushrooms
1/4 cup fresh lemon juice
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon finely chopped of fresh mint or 1 teaspoon dried mint
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 red onion, cut into wedges
hot cooked rice

Steps:

  • Cut chicken breast into 1 inch pieces.
  • Place chicken and mushrooms in zip-top plastic bag.
  • In a bowl, combine lemon juice, oregano, mint, salt, oil and garlic; mix well.
  • Add to bag with chicken and mushrooms; toss to coat.
  • Marinate for 10 minutes, turing once.
  • Thread chicken, mushrooms and onions evenly onto 8 metal skewers.
  • Place kabobs on grill over medium-high heat.
  • Cook uncovered for 10-14 minutes or until chicken is done; turning once.
  • Serve over hot cooked rice.

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  • Cut the boneless, skinless chicken breast into about 1-inch cubes. Set aside. Wash and cut the zucchini into 3/4-inch rounds, wash and cut the pepper into 1-inch squares, and trim and wash the mushrooms.
  • To prepare the marinade: Mix the olive oil with the lemon juice, dried oregano, garlic, thyme, and a good pinch of salt and a few grounds of pepper. Whisk to emulsify, or put it all in a jar and shake well to combine.
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