Elegant Chicken Zucchini Skewers Food

ELEGANT CHICKEN ZUCCHINI SKEWERS

Steps:

• Thinly slice the chicken lengthwise so you end up with thin strips, about an inch wide and 5 inches long, depending on the size of the chicken breasts.
• If the slices are more than a quarter-inch thick, lay out a piece of clingfilm (saran wrap), lay the slices of chicken on top and cover with another piece of clingfilm. Bash with a rolling pin until each slice is a quarter-inch thick.
• Place the chicken in a bowl with the spices, stir and cover. Leave in the fridge for 30 minutes to marinate.
• Meanwhile, prepare and preheat the grill.
• Using a vegetable peeler, slice the zucchini into thin strips the length of the zucchini.
• Thread alternate strips of chicken and zucchini onto the skewers in an "S" shape.
• Drizzle with olive oil and grill for about 15 minutes, turning regularly, until the chicken is cooked through.

GREEK SALAD SKEWERS

Steps:

• Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 teaspoons each salt and pepper.
• Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.

CHICKEN KABOBS WITH ZUCCHINI AND APPLES

Steps:

• Preheat grill to medium (about 400ºF). Thread the chicken, apple, green and yellow zucchini, and onion alternately onto skewers.
• Stir together basil, rice vinegar, oil, mustard, garlic, salt and pepper into small bowl. Brush the mixture over the chicken-vegetable skewers. Grill, covered, turning occasionally, until the chicken is done, 12 to 14 minutes. Remove from heat and let stand for 5 minutes.
• PER SERVING: CALORIES 252; FAT 11g (sat 1.5g, mono 1.1g, poly 4.8g); PROTEIN 25g; CARB 13g; FIBER 3g; SUGARS 7g; CHOL 90mg; IRON 2 mg; SODIUM 719mg; CALC 37mg.

MARINATED CHICKEN & ZUCCHINI KABOBS

Steps:

• In a large resealable plastic bag, combine soda, soy sauce and 1/4 cup oil. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush vegetables with remaining oil; sprinkle with salt and pepper., On a greased grill, cook kabobs, covered, over medium heat 8-10 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally.