CHICKEN KABOBS MEXICANA
Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.
Provided by CJ
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
- Preheat grill for high heat.
- Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
- Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 9.4 g, Cholesterol 34.2 mg, Fat 7.9 g, Fiber 2.4 g, Protein 15.2 g, SaturatedFat 1.2 g, Sodium 49.4 mg, Sugar 3.2 g
CHICKEN KABOBS
Here's a colorful, quick, and easy way to do your veggies and chicken on the grill--with no marinating!
Provided by DAVESARAH
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for high heat.
- Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
- Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 256 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.2 g, Fiber 2.4 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 761.8 mg, Sugar 20.1 g
CHICKEN KEBABS
Steps:
- Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
- Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.
- Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.
MEXICAN GRILLED CHICKEN AND VEGETABLE KABOBS
For flavorful chicken kabobs, coat the cubes of chicken with mayonnaise mixed with chili powder, cumin and garlic powder before threading with vegetables onto skewers.
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 10
Steps:
- Mix mayonnaise, lime juice, chili powder, cumin, garlic powder and salt in small bowl. Reserve 1/3 cup for brushing. Coat chicken with remaining mayonnaise mixture.
- Thread chicken and vegetables alternately onto skewers. Discard any remaining mayonnaise mixture.
- Grill over medium heat 10 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with reserved mayonnaise mixture.
Nutrition Facts : Calories 253 Calories
MEXICAN CHICKEN KABOBS
Time 9h
Number Of Ingredients 27
Steps:
- In a medium bowl add soy sauce, lemon juice, garlic, cilantro, olive oil, garlic powder & black pepper. Mix well. Add chicken, cover and marinade overnight. In a second bowl combine black beans, bell peppers, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro and garlic. Mix well, cover and allow to marinade over night. Skewer chicken and set aside. Pour remaining marinade into a small pot and bring to a boil. Cook down until sauce thickens. This should take approximately 15 - 20 minutes, set aside. Grill chicken. While chicken is cooking, make rice. Serve chicken kabobs over bed of rice and mexican salsa. Devour immediately!
MEDITERRANEAN CHICKEN KABOBS
Fresh herbs, bold garlic and zingy lemon make for a marinade that lasts, so you end up with a flavorful chicken kabob that satisfies without weighing you down.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In large shallow glass or plastic dish or resealable food-storage plastic bag, mix garlic, rosemary, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 3 tablespoons of the lemon juice and 5 tablespoons of the oil. Add chicken; turn to coat. Cover or seal; refrigerate 30 minutes to marinate.
- Heat gas or charcoal grill. In small bowl, mix remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon lemon juice and 1 tablespoon oil; set aside.
- Remove chicken from marinade; discard marinade. On 6 (10- to 12-inch) metal skewers, alternately thread chicken, bell pepper and onion, leaving space between pieces.
- Place skewers on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally and basting with lemon juice mixture, until chicken is no longer pink in center and vegetables are tender. Discard any remaining lemon juice mixture.
Nutrition Facts : Calories 267, Carbohydrate 6 g, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 451 mg
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