Kabobless Chicken And Vegetables Food

CHICKEN & VEGETABLE KABOBS

Chicken & Vegetable Kabobs image

My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! -Tina Oles, Nashwauk, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium zucchini, cut into 1-1/2-inch pieces
1 medium red onion, cut into thick wedges
2/3 cup sun-dried tomato salad dressing, divided

Steps:

In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

Nutrition Facts : Calories 228 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN KABOBS

Chicken Kabobs image

Juicy chicken and colorful vegetables threaded onto skewers and grilled to perfection! The easy Greek marinade gives them irresistible Mediterranean flavor.

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 1h

Number Of Ingredients 17

Ingredients

1 pound boneless skinless chicken breasts (about 2 large breasts)
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons honey
4 cloves garlic (minced)
1 tablespoon dried oregano
2 teaspoons dried thyme or dried rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 small red onion (quartered into 1-inch pieces)
1 small zucchini (ends trimmed and sliced into 1/2-inch coins)
1 small summer squash (ends trimmed and sliced into 1/2-inch coins)
1 red bell pepper (seeded and cut into 1-inch pieces)
Canola oil (for grilling)
1 large lemon (cut into wedges (optional but way better if it's included))
Chopped fresh herbs of choice (parsley and dill are two of our favorites)
Crumbled feta cheese

Steps:

Cut the chicken breasts into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.
In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
Pour over the chicken and stir to coat (or seal the bag, removing as much air as possible, and "squish" to coat). Place in the refrigerator to marinate for 30 minutes or up to 3 hours (do not let the chicken sit for longer or the vinegar will cause it to break down). If using wooden skewers, place the skewers in water to soak for at least 20 minutes.
When ready to grill, preheat the grill to medium-high heat (about 375 degrees F). Brush the grill grates with canola oil or coat with nonstick grill spray.
Thread the kabobs: Thread a piece of chicken onto the skewer (shake off the excess marinade when removing it from the bag. Add alternating pieces of the red onion, zucchini, yellow squash, and red bell pepper until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers, then discard the excess chicken marinade.
Grill the chicken until fully cooked through and the juices run clear, about 10 to 15 minutes, turning the skewers every few minutes so that each side has grill marks. Transfer to a serving plate and squeeze the lemon over the top. Sprinkle with fresh herbs and feta. Serve warm.

Nutrition Facts : ServingSize 2 skewers, Calories 276 kcal, Carbohydrate 11 g, Protein 26 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 73 mg, Fiber 2 g, Sugar 8 g

STEAK AND VEGETABLE KABOBS

Steak and Vegetable Kabobs image

Found this recipe in TOH Magazine, submitted by Lorri Cleveland, and am posting here to clear up space in my cookbook shelves. We grill year round here in FL so I am always on the lookout for new recipes to grill. I marinade the steak and veggies, but put veggies on separate skewers from the steak, so I can cook them to the correct doneness. Use your favorite vegetables of choice.

Provided by diner524

Categories Steak

Time 25m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup packed brown sugar
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup soy sauce
2 garlic cloves, minced
1 dash dried basil
salt and pepper, to taste
2 1/2 lbs top sirloin steaks, cut into 1-1/4 inch pieces
24 cherry tomatoes
24 large fresh mushrooms
1 large green pepper, cut into 1-1/2-inch cubes (or sweet red pepper)
2 small zucchini, cut into 1-inch slices
1 medium onion, cut into wedges

Steps:

In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender.

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Kabobless Chicken And Vegetables Food

CHICKEN & VEGETABLE KABOBS

My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! -Tina Oles, Nashwauk, Minnesota

CHICKEN KABOBS

Juicy chicken and colorful vegetables threaded onto skewers and grilled to perfection! The easy Greek marinade gives them irresistible Mediterranean flavor.

STEAK AND VEGETABLE KABOBS

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