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Lemon Chicken Skewers
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1/4 cup Crisco® Pure Olive Oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar or cider vinegar
2 garlic cloves, minced
2 teaspoons grated lemon peel
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes
In a large bowl, combine the first nine ingredients; set aside 1/4 cup for
basting. Pour half into a large resealable plastic bag; add chicken. Seal bag and
turn to coat. Pour the remaining marinade into another large resealable plastic
bag; add the zucchini, onions and tomatoes. Seal bag and turn to coat.
Refrigerate chicken and vegetables for up to 4 hours or overnight. Drain and
discard marinade. Alternately thread chicken and vegetables onto metal or soaked
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |