CHICKEN KABOBS
These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.
Provided by Kristine Rosenblatt
Categories Main Course
Time 1h15m
Number Of Ingredients 15
Steps:
- If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
- Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
- Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
- Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
- Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
- Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.
Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, Carbohydrate 18 g, Protein 33 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 747 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g
KABOB MARINADE
This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.
Provided by Jon
Categories Everyday Cooking
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g
GRANDPA STAAT'S KEBAB MARINADE
My Grandpa Staat was an avid experimenter in the kitchen - a bit unusual for a man in the late 1950s. He came up with this marinade for meat used in shish kebabs that to this day is the only recipe I use. It's been copied, old paper to new paper, for years much like a monk would copy yet another gilded word. (Go back again; was that a teaspoon or a tablespoon? Yes, got it right.) For me, this recipe screams "summer of 1950" and the smell of honeysuckle in the air, the drone of those two old Fedders air-conditioners mounted in the windows, football with the neighbor kids on the front lawn and the comforting knowledge that my grandparents would be coming over. The recipe was featured on a local news cooking segment here in Phoenix - the photo below was taken from the segment.
Provided by The Jeffy abides
Categories Pork
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together first 10 ingredients.
- Cut up meat, poultry and vegetables into 3/4-inch chunks.
- If using all three, separate each into individual bowls before marinating.
- Marinade in the refrigerator for 6 to 8 hours covered.
- When ready to grill, remove and discard marinade.
- Skewer up meats and vegetables and grill until done.
Nutrition Facts : Calories 602.7, Fat 56.2, SaturatedFat 7.7, Sodium 3208.7, Carbohydrate 19.5, Fiber 7.6, Sugar 4.1, Protein 11.2
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