Grilled Mediterranean Chicken Vegetable Kabobs

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

By Betty Crocker Kitchens

Updated August 14, 2006

Ingredients

1/4

cup lemon juice

tablespoons olive or vegetable oil

teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves

1/2

teaspoon salt

1/4

teaspoon pepper

cloves garlic, finely chopped

lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces

medium red bell pepper, cut into 1-inch pieces

medium zucchini or yellow summer squash , cut into 1-inch pieces

medium red onion, cut into wedges

lb fresh asparagus spears

1/4

cup crumbled feta cheese (1 oz)

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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.

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.