Italian Chicken Kabobs Food

CHICKEN KABOBS

Chicken Kabobs image

These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.

Provided by Kristine Rosenblatt

Time 1h15m

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ cup low sodium soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar (or honey)
1 tablespoon Worcestershire sauce
2 cloves garlic (minced)
1 teaspoon Italian seasoning (or dried oregano)
¼ teaspoon black pepper
1 ¼ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
2 small or 1 medium zucchini (sliced into ½-inch thick rounds)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 small red or yellow onion (cut into 1-inch chunks with a few layers still together)
1 ½ tablespoons olive oil
salt and pepper (to taste)

Steps:

If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, Carbohydrate 18 g, Protein 33 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 747 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g

CREAMY MARINATED GRILLED ITALIAN CHICKEN KABOBS

Creamy Marinated Grilled Italian Chicken Kabobs image

Italian dressing and a squirt of lemon juice give these grilled chicken-and-onion kabobs their robust flavor.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 lemon
1/2 cup KRAFT Tuscan House Italian Dressing
2 Tbsp. KRAFT Real Mayo
1 Tbsp. chopped fresh parsley
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into thin wedges

Steps:

Grate 1/2 tsp. zest from lemon; mix with dressing, mayo and parsley in medium bowl until blended. Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken and onions alternately onto skewers.
Grill 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, cut lemon in half. Place, cut sides down, on grill grate next to kabobs; grill until heated through.
Place kabobs on plate. Squeeze lemon halves over kabobs.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g

ITALIAN GRILLED KABOBS

Italian Grilled Kabobs image

Grilled chicken and vegetable kabobs served with vinaigrette - a perfect Italian dinner that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 3

Number Of Ingredients 5

Ingredients

1 1/4 lb. boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
9 medium whole fresh mushrooms, halved
1 medium zucchini or yellow summer squash, halved lengthwise, cut into 1-inch slices
1 small red bell pepper, cut into squares
1 cup purchased balsamic vinaigrette

Steps:

Heat grill. Alternately thread chicken and vegetables onto six 12 to 14-inch metal skewers. Reserve 1/2 cup vinaigrette in small bowl for dip; brush kabobs with remaining 1/2 cup vinaigrette.
Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is no longer pink in center, turning occasionally. Serve reserved vinaigrette as dipping sauce.

Nutrition Facts : Calories 470, Carbohydrate 16 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 2 g, Protein 43 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 900 mg, Sugar 11 g