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Grilled Mediterranean Chicken Vegetable Kabobs

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  • Prep 55 min
  • Total 55 min
  • Servings 4
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Fun and tasty! A rosemary-lemon marinade gives these grilled kabobs loads of flavor.
Updated Aug 14, 2006
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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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Toss cooked rosamarina (orzo) pasta with chopped fresh herbs (thyme, oregano or marjoram) for a delicious side dish.
  • tip 2
    For brilliant green asparagus, plunge the asparagus into boiling water, then into ice water and onto paper towels to drain before grilling.

Nutrition

280 Calories, 15 g Total Fat, 29 g Protein, 10 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
135
Total Fat
15 g
Saturated Fat
4 g
Cholesterol
75 mg
Sodium
370 mg
Potassium
560 mg
Total Carbohydrate
10 g
Dietary Fiber
3 g
Protein
29 g
% Daily Value*:
Vitamin A
52%
52%
Vitamin C
66%
66%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Vegetable; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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