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Chicken Kabobs

21st.Century.Chef's picture
Ingredients
  Skinless boneless chicken breasts 2 Pound, cut into 1 inch wide strips
  Vegetable oil/Olive oil 2 Tablespoon
  White wine vinegar 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Chopped fresh basil/1 teaspoon leaf basil, crumbled 1 Tablespoon
  Zucchini 1 Large, trimmed and sliced
  Corn on the cob 2 , cut into 1 inch chunks, boiled 5 minutes (Ears)
  Sweet red pepper To Taste, halved, seeded and cut into chunks
  Mushrooms 12
Directions

1. Combine the chicken with the oil, vinegar, parsley and basil in a medium-size bowl. Marinate the chicken for 1 hour at room temperature, or cover the bowl and refrigerate overnight. Drain the chicken, reserving the marinade.
2. Prepare the grill so the coals are medium-hot.
3. Thread the chicken with the zucchini, corn, red pepper and mushrooms on 12 long metal skewers. Brush with the reserved marinade.
4. Grill the kabobs 6 inches from the heat for 5 minutes on each side, brushing with the marinade, or until the chicken is cooked through and the vegetables are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
12

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