Mediterranean Chicken And Vegetable Kebabs
From chihuahua 17 years ago
- 8 minutes to make
- Serves 6
A taste of the Mediterranean Sea. The lemon, fennel and oregano will knock your socks off. Goes well with couscous and cherry tomatoes. From 2001 Cooking Light.
Ingredients
- 1/4 C fresh lemon juice shopping list
- 2 Tbl. fresh chopped or 2 tsp. dried oregano shopping list
- 2 Tbl. olive oil shopping list
- 1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips shopping list
- 18 (1/2-inch-thick) slices zucchini shopping list
- 1 fennel bulb, cut into 12 wedges shopping list
- 12 garlic cloves, peeled shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. black pepper shopping list
- cooking spray shopping list
How to make it
- Combine first 6 ingredients in zip-lock plastic bag; seal and shake well. Marinade in refrigerator 20 minutes.
- Remove chicken mixture from bag; discard marinade.
- Prepare grill.
- Cook garlic cloves in boiling water 3 minutes, drain and cool.
- Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers.
- Sprinkle with salt and pepper.
- Place kebabs on grill rack coated with cooking spray.
- Cook 8 minutes, turning once, or until chicken is done.
People Who Like This Dish 4
- bosek01 Calcutta, IN
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- chihuahua Sonoma County, USA
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