Supreme Kabobs Recipe
Supreme Kabobs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I first prepared these splendid skewers at a birthday party...they were an instant success! I especially enjoy serving them for casual weekend meals with friends.
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Grill: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Grill: 20 min.

Ingredients

  • 3/4 cup canola oil
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1 teaspoon pepper
  • 1 teaspoon dried parsley flakes
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 12 ounces small fresh mushrooms
  • 1 medium green or sweet red pepper, cut into 1-inch pieces
  • 2 small onions, cut into 1-inch pieces
  • 1 can (8 ounces) pineapple chunks, drained

Directions

In a small bowl, combine the first eight ingredients. Place half of the marinade in two large resealable plastic bags. Add chicken to one bag and the mushrooms, pepper and onions to the second bag. Seal bags and turn to coat; refrigerate for at least 6 hours.
Drain and discard marinade from chicken and vegetables. Thread the chicken, vegetables and pineapple alternately on skewers.
Grill, covered, over medium-low heat, turning frequently, for 16-20 minutes or until chicken is no longer pink. Yield: 8 servings.
Originally published as Supreme Kabobs in Country Chicken Cookbook 1995, p93

Nutritional Facts

1 each: 274 calories, 9g fat (0 saturated fat), 97mg cholesterol, 235mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 38g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 vegetable.

  • 3/4 cup canola oil
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1 teaspoon pepper
  • 1 teaspoon dried parsley flakes
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 12 ounces small fresh mushrooms
  • 1 medium green or sweet red pepper, cut into 1-inch pieces
  • 2 small onions, cut into 1-inch pieces
  • 1 can (8 ounces) pineapple chunks, drained
  1. In a small bowl, combine the first eight ingredients. Place half of the marinade in two large resealable plastic bags. Add chicken to one bag and the mushrooms, pepper and onions to the second bag. Seal bags and turn to coat; refrigerate for at least 6 hours.
  2. Drain and discard marinade from chicken and vegetables. Thread the chicken, vegetables and pineapple alternately on skewers.
  3. Grill, covered, over medium-low heat, turning frequently, for 16-20 minutes or until chicken is no longer pink. Yield: 8 servings.
Originally published as Supreme Kabobs in Country Chicken Cookbook 1995, p93

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MY REVIEW
mamamowe15 User ID: 4646310 18077
Reviewed May. 20, 2011

"My family loves this recipe and I make it often. I do the ckn separate from the veggies though so it cooks evenly. Enjoy!"

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