LEMON CHICKEN SKEWERS (KABOBS)
I love lemon and other citrus flavors so when I found this recipe in Taste of Home, I had to try it!!! Feel free to change the veggies to suit what you have on hand or prefer to use.
Provided by diner524
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting.
- Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat.
- Pour the remaining marinade into another large resealable plastic bag; add the zucchini, onions and tomatoes. Seal bag and turn to coat.
- Refrigerate chicken and vegetables for up to 4 hours or overnight.
- Drain and discard marinade.
- Alternately thread chicken and vegetables onto metal or soaked wooden skewers.
- Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.
GRILLED LEMON CHICKEN KABOBS
These Grilled Lemon Chicken Kabobs are a fun addition to your barbecue dinner. They're delicious and so easy to make! Chicken is marinated in sour lemon and savory herbs, then skewered and grilled to perfection.
Provided by Rachel Farnsworth
Categories Main Dish
Time 50m
Number Of Ingredients 7
Steps:
- Cut chicken breasts into small, bite sized pieces, about 1 1/2 inches. Place chicken breast pieces in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken tenders get covered.
- Let marinate in the fridge for 30 to 60 minutes.
- Thread your chicken pieces onto skewers, metal or wooden. If using wooden, be sure to soak them in water during the marinating time so they don't burn on the grill.
- Preheat an outdoor grill to high heat.
- Grill your chicken on a well oiled grate, about ten minutes, until the chicken is cooked to an internal temperature of 165 degrees F, flipping every few minutes so that all sides receive grill marks. Serve immediately.
Nutrition Facts : Calories 142 kcal, Carbohydrate 3 g, Protein 16 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 168 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BUILD-YOUR-OWN SHISH KABOBS
Assemble this Build-Your-Own Shish Kebabs recipe from Food Network by skewering marinated chicken, steak, shrimp and veggies before grilling.
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 38
Steps:
- If using bamboo skewers, soak them in water for 1 hour to retard charring.
- Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Cut vegetables into bite-size pieces.
- Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
- Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
- Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.
CITRUS CHICKEN KABOBS
"I've been experimenting with lighter evening meals so we don't eat heavy right before bedtime," shares Suzi Sisson of San Diego, California. "My family loves how fresh and light these appealing glazed kabobs taste."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain. , Cut each orange into eight wedges. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and oranges. In a small bowl, combine the glaze ingredients., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4-6 in. from the heat for 10-14 minutes or until chicken is no longer pink, turning and basting frequently with glaze.
Nutrition Facts : Calories 278 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 568mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 8g fiber), Protein 28g protein. Diabetic Exchanges
CITRUS-TARRAGON CHICKEN KABOBS
A wonderfully refreshing way to marinate chicken for kabobs. We have served these several times and they always get rave reviews from our friends. Using fresh ingredients is the key! I use assorted vegetables like bell peppers, red onion, mushrooms, and cherry tomaotes on the kabobs with the chicken.
Provided by Delectable Bites
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together all the marinade ingredients (except chicken) in a bowl. Toss the chicken in the marinade mixture until it is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, but not more than 8 hours. Drain marinade and reserve.
- Place chicken and vegetables in individual bowls and set out buffet style. Have each person build their own kabobs.
- Grill kabobs over medium high heat for 10-15 minutes, turning about every 2-3 minutes or until chicken is done, basting with reserved marinade often.
SPICY LEMON CHICKEN KABOBS
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.
Nutrition Facts : Calories 182 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SPICY LEMON CHICKEN KABOBS
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.
Nutrition Facts : Calories 182 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED LEMON CHICKEN SHISH KABOBS
These grilled lemon chicken shish kabobs are easy to make and have a ton of flavor. Since they benefit from being marinated for a couple of hours, they do need to be made a little in advance, but I think they are worth the wait!
Provided by Wanda Simone
Categories Appetizer
Time 2h15m
Number Of Ingredients 10
Steps:
- Mix all of the ingredients except for the chicken in a large bowl.
- Chop the chicken into 1" squares.
- Add the chicken to the marinade and toss to coat.
- Cover the chicken and let it marinate in the refrigerator for at least 2 hours, and up to 24 hours.
- Remove the chicken from the refrigerator and let sit for 30 minutes.
- Pre-heat the grill to medium high (or turn on the broiler if you are going to cook them in the oven).
- Thread the chicken on to skewers.
- Cook for 10 to 12 minutes or until no longer pink inside, turning every 3 to 4 minutes.
Nutrition Facts : ServingSize 1 skewer, Calories 103 kcal, Carbohydrate 1 g, Protein 13 g, Fat 5 g, Cholesterol 39 mg, Sodium 149 mg, Sugar 1 g, SaturatedFat 1 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 4 g
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- In a large bowl add the garlic, olive oil, lemon, orange, a big pinch of salt and pepper and the oregano and mix well.
- Add your chicken and vegetables to the bowl and mix them all around in the marinade until everything has been coated evenly.
- Cover tightly and refrigerate for at least an 1 hour or up to 6 hours if you are making it ahead of time.
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- Cut chicken into large cubes and place in a bowl. Add lemon juice, olive oil, garlic, sea salt, cracked pepper, and rosemary. Mix well and refrigerate for at least one hour (or overnight).
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 103 per serving
- If you're using wooden Kabob sticks, add about an inch of water into a 9 by 13. Put your kabob sticks in and let them sit for a couple hours. This will keep your kabob sticks from catching fire as they grill. (Metal kabob sticks and wooden kabob sticks both work great!)
- For the Marinade: Add the lemon juice, avocado oil, minced garlic cloves, honey, dijon mustard, fresh rosemary, lemon zest, salt, and pepper to your ziplock bag with the chicken. Let the chicken sit in the marinade for 2-12 hours.
- Prepare your veggies for the kabobs. Cut all the veggies into the same size pieces so they cook evenly. Using kabobs sticks, alternate adding the veggies and the marinated chicken. The kabobs can be prepared a few hours before you grill them if you need. Just be sure to store them in the fridge covered with plastic wrap.
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- In a medium bowl, combine the juices, red wine vinegar, olive oil, Dijon mustard, minced garlic, onion powder, basil, parsley, salt and pepper to taste.
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- In a large bowl, whisk together the marinade ingredients, then add the chicken and toss to coat.
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- Pour chicken broth, honey, orange juice, and garlic all over the chicken tenders. Mix it up a little.
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- Whisk together 2 tablespoons of the olive oil, lemon juice and zest, red wine vinegar, oregano, garlic powder, salt and pepper to a bowl then pour over the chicken, turning to coat the pieces well. Seal the bag and marinate in the refrigerator 30 minutes up to 6 hours.
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- Add all of the ingredients needed for the marinade to a small bowl or measuring cup and whisk to combine. Pour the marinade inside a large zip lock bag. Add the chicken pieces to the bag and squish the bag to coat the chicken. Seal and let marinate the chicken marinate for at least an hour and up to 24 hours.
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- Thread the chicken pieces, peppers, and onions onto the skewers alternating between the chicken and vegetables. When the pans are hot, add the skewers to the heat. Cover and let cook for about 5-7 minutes before turning the skewers over. Cook on all sides until done. This should take 15 minutes tops.
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