Mediterranean Chicken Kabobs
From jaie 16 years agoIngredients
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces shopping list
- 1 eggplant, peeled and cut into 1-inch pieces shopping list
- 1 zucchini, cut crosswise into 1/2-inch slices shopping list
- 2 onions, cut into 8 wedges shopping list
- 16 medium mushrooms, stems removed shopping list
- 16 cherry tomatoes shopping list
- 1 cup chicken broth shopping list
- 2/3 cup balsamic vinegar shopping list
- 3 tablespoons extra virgin olive oil shopping list
- 2 tablespoons dried mint leaves shopping list
- 4 teaspoons dried basil leaves shopping list
- 1 tablespoon dried oregano leaves shopping list
- 2 teaspoons fresh grated lemon peel shopping list
- Chopped fresh parsley shopping list
- 4 cups hot cooked couscous shopping list
How to make it
- Alternately thread chicken, eggplant, zucchini, onions, mushrooms and tomatoes onto 16 metal skewers and place into a large glass baking dish.
- Combine chicken broth, vinegar, oil, mint, basil and oregano in a small bowl.
- Pour over kabobs.
- Cover and marinate in the refrigerator for 2 hours, turning kabobs occasionally.
- Broil kabobs 6 inches from heat source for 10-15 minutes or until chicken is no longer pink in the center.
- Turn kabobs halfway through cooking time.
- Stir lemon peel and parsley into cooked couscous and serve with the kabobs.
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