Taste of Home
Lemon Chicken Skewers
TOTAL TIME: Prep: 10 min. + marinating Grill: 15 min.
YIELD: 6 servings.
Chicken skewers with tender chunks of chicken and garden-fresh veggies are easy to assemble and are always a hit at parties. —Margaret Allen, Abingdon, Virginia
Ingredients
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1/4 cup olive oil
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3 tablespoons lemon juice
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1 tablespoon white wine vinegar
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2 garlic cloves, minced
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2 teaspoons grated lemon zest
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1 teaspoon salt
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1/2 teaspoon sugar
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1/4 teaspoon dried oregano
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1/4 teaspoon pepper
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1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
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3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
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3 medium onions, cut into wedges
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12 cherry tomatoes
Directions
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1.
In a large bowl, combine the first 9 ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover; refrigerate chicken and vegetables for up to 4 hours or overnight.
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2.
Drain chicken and vegetables, discarding marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.
Nutrition Facts
1 skewer: 244 calories, 11g fat (2g saturated fat), 63mg cholesterol, 421mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
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