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Grilled Mediterranean Chicken Vegetable Kabobs

Fun and tasty! A rosemary-lemon marinade gives these grilled kabobs loads of flavor.

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( 29 Ratings)

29 Ratings

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Member Reviews ( 6 )

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Prep Time 55 min
Total Time 55 min
Servings 4

Ingredients

Rosemary-Lemon Marinade

1/4: cup lemon juice

3: tablespoons olive or vegetable oil

2: teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves

1/2: teaspoon salt

1/4: teaspoon pepper

4: cloves garlic, finely chopped

Chicken and Vegetables

1: lb 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: lb fresh asparagus spears

1/4: cup crumbled feta cheese (1 oz)

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Directions

1 In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring 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 about 1/4-inch space between each piece. Brush vegetables with marinade.
3 Cover and grill kabobs over 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 feta cheese over kabobs. Serve kabobs with asparagus.

EXPERT TIPS

Expert Tips

Toss cooked rosamarina (orzo) pasta with chopped fresh herbs (thyme, oregano or marjoram) for a delicious side dish.

For brilliant green asparagus, plunge the asparagus into boiling water, then into ice water and onto paper towels to drain before grilling.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 135 ),

% Daily Value

Total Fat: 15 g; 15 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 75 mg; 75 %;
Sodium: 370 mg; 370 %;
Total Carbohydrate: 10 g; 10 %
(Dietary Fiber 3 g 3 % ),
Protein: 29 g; 29 %

% Daily Value*:

Vitamin A: 52%;
Vitamin C: 66%;
Calcium: 8%;
Iron: 10%;

Exchanges:

2 Vegetable; 4 Very Lean Meat; 1 Fat;

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

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 6/14/2013 3:48:13 PM REPORT ABUSE ceiligirl1973 said:

Rating:

Was this recipe posted by a member or by the Betty Crocker site? Why would you ever continue to use marinade in which raw chicken had been bathing? Yuck! I will, as other reviewers have said, set aside some marinade for veggies.

This reply was: Helpful Inspiring

Posted 6/14/2013 1:07:45 PM REPORT ABUSE Grannny said:

Rating:

@Hunter111, Do not use this marinade after chicken or any meat has been soaking in it...unless you boil it till it is reduced in volume by at least half (was recommended in a cookbook). Even then, I, too, would make a separate batch of marinade for basting...why take the chance of getting sick? Happy Father's Day!!

This reply was: Helpful Inspiring

Posted 6/13/2013 11:23:19 PM REPORT ABUSE hunter111 said:

Rating:

Not really a review, more a safety question. Is it safe to use marinade on vegetables that has had raw chicken in it? I have heard different things, like you can use the marinade if you boil it for several minutes. I just wondered if the veggies cooked long enough at a high enough temp to make this safe. I will be making it, but I think I will make 2 batches of marinade unless someone convinces me otherwise. Sounds really good except for that whole food poisoning thing.

This reply was: Helpful Inspiring