Mediterranean Chicken Kabobs
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Prep + Cook Time
50 Minutes -
Servings
6 -
Calories
240 -
Nutritional Information
- 11 g Fat
- 2 g Sat. Fat
- 7 g Carbs
- 2 g Fiber
- 3 g Sugars
- 28 g Proteins
Ingredients
4 ea. Georges Farmers Market® boneless, skinless chicken breasts (cut into 1 1/2 inch pieces)
1/4 cup lemon juice
3 tbsp. olive oil
2 tsp. rosemary leaves (chopped fresh, or 1 teaspoon dried rosemary leaves)
1/2 tsp salt
1/4 tsp pepper
4 cloves garlic (finely chopped)
1 red bell pepper (medium, cut into 1-inch pieces)
1 medium zucchini (or yellow summer squash, cut into 1-inch pieces)
1 purple onion (medium, cut into wedges)
1/4 cup feta cheese crumbles (1 oz)
Rosemary-Lemon Marinade
1/4 cup lemon juice
3 tablespoons olive or vegetable oil
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, finely chopped

Preparation
- In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients.
- Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
- Heat coals or gas grill for direct heat.
- Remove chicken from marinade; reserve marinade.
- Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece.
- Brush vegetables with marinade.
- Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center.
- Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
- Sprinkle feta cheese over kabobs.
