Grilled Chicken and Vegetable Kabobs


Grilled Chicken and Vegetable Kabobs Photo
Grilled Chicken and Vegetable Kabobs

YIELD Makes 6 servings


1/3 cup olive oil
1/4 cup lemon juice
4 cloves garlic, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/2 teaspoon dried tarragon leaves
1 pound chicken tenders
6 ounces mushrooms
1 cup sliced zucchini
1/2 cup cubed green bell pepper
1/2 cup cubed red bell pepper
1 red onion, quartered
6 cherry tomatoes
3 cups hot cooked rice


  1. Combine oil, lemon juice, garlic, salt, lemon pepper and tarragon in large resealable food storage bag. Add chicken, mushrooms, zucchini, bell peppers, onion and tomatoes. Seal and shake until well coated. Refrigerate at least 8 hours, turning occasionally.
  2. Soak 6 (10-inch) wooden skewers in water 30 minutes; set aside.
  3. Remove chicken and vegetables from marinade; discard marinade. Thread chicken and vegetables onto skewers.
  4. Coat grill grid with nonstick cooking spray; place skewers on grid. Grill, covered, over medium-hot coals 3 to 4 minutes on each side or until chicken is no longer pink in center.
  5. Remove chicken and vegetables from skewers and serve over rice.
Serving Suggestion
Serve with sliced fresh pineapple and green grapes.
This recipe appears in: Chicken
Sodium 104 mg
Protein 21 g
Fiber 2 g
Carbohydrate 29 g
Cholesterol 46 mg
Total Fat 6 g
Calories 260
Vegetable 1-1/2
Starch 1-1/2
Meat 2
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