Wednesday, August 17, 2011

Grilled Vegetable & Chicken Kabobs

These work great as an appetizer or served as a main dish with rice and salad.


2 bell peppers (any color) cut into 1 ½ inch squares
1 small white onion or ½ large, cut into 1 ½ inch squares
1 pound of chicken breasts, cut into 1 ½ inch cubes
1 tablespoon diced kalamata olives, plus 2 tablespoons olive juice
¼ teaspoon oregano
¼ teaspoon garlic powder
1 tablespoon chopped fresh basil
1 tablespoon olive oil
1/8 teaspoon paprika
6 long bamboo skewers
salt and pepper


Soak the bamboo skewers in water for at least 15 minutes to prevent them from burning on the grill. In a small bowl combine the olives, olive juice, olive oil, basil, oregano and paprika and whish together. Add it to a Tupperware or ziplock with the chicken chunks and marinate in the fridge for 20 minute to an hour. Cut up the peppers and onions and set aside. Once the chicken has marinated, turn on the barbeque grill on high heat Discard the marinade and assemble the skewers- divide the chicken to make 6 skewers (this will be about 3 chunks per skewer). Alternate the vegetables and chicken along the bamboo skewers. Grill over a medium-high flame for 15 – 20 minutes while turning every few minutes. The chicken should be fully cooked (no longer pink in the center) and vegetables should be slightly crisp but tender.

Makes 6 kabobs. 6 servings:

Serving size: 1 kabob Calories 120 Protein 17 g Carb 3 g Fiber 1 g Sugars 2 g Fat 4.5 g saturated fat 1 g Sodium 70 mg


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