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Mediterranean Chicken Vegetable Kabobs

Name: Mediterranean Chicken Vegetable Kabobs
Prep time: 10 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1/4 cup lemon juice; 3 tablespoons olive or vegetable oil; 2 teaspoons chopped fresh rosemary leaves; 1/2 teaspoon salt; 4 cloves garlic, finely chopped; 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces; 1 medium red bell pepper, cut into 1-inch pieces; 1 medium zucchini or yellow summer squash, cut into 1-inch pieces; 1 medium red onion, cut into wedges; 1 pound asparagus spears; 1/4 cup feta cheese

Prep 10 min
Total 55 min
Ingredients 11
Servings 4

Ingredients

Rosemary Lemon Marinade

1/4 cup lemon juice
3 tablespoons olive or vegetable oil
2 teaspoons chopped fresh rosemary leaves
1/2 teaspoon salt
4 cloves garlic, finely chopped

Kabobs

1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini or yellow summer squash, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 pound asparagus spears
1/4 cup feta cheese

Directions

1

Mix all ingredients for Rosemary Lemon Marinade in shallow glass or plastic dish or resealable plastic food-storage bag. Add chicken; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring chicken occasionally, at least 30 minutes but no longer than 6 hours.
2

Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving space between each piece. Brush vegetables with marinade.
3

Cover and grill kabobs 4 to 6 inches from medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
4

Sprinkle cheese over kabobs. Serve kabobs with asparagus.

For brilliant green asparagus, plunge the asparagus into boiling water, then into ice water and onto paper towels to drain before placing on the grill.
Toss cooked rosamarina (orzo) pasta with chopped fresh herbs (thyme and Italian parsley are terrific) for a delicious side dish.

Nutrition Facts

Serving Size: 1 Serving

Calories: 260

Calories from Fat: 115

Total Fat: 13g

Saturated Fat: 3g

Cholesterol: 75mg

Sodium: 370mg

Total Carbohydrate: 10g

Dietary Fiber: 3g

Protein: 29g

% Daily Value*:

Iron: 10%; 10%

Exchanges:

2 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

Mediterranean Chicken Vegetable Kabobs