Lemon Chicken Skewers Recipe

5 1
Lemon Chicken Skewers Recipe
Lemon Chicken Skewers Recipe photo by Taste of Home
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Lemon Chicken Skewers Recipe

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5 1
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Says Margaret Wagner Allen of Abingdon, Virginia, "This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh zucchini and cherry tomatoes, is always a hit when we have a party."
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinade. Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinade. Grill: 15 min.

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon white wine 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

Directions

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 wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.
Originally published as Lemon Chicken Skewers in Taste of Home April/May 2001, p8

Nutritional Facts

1 each: 219 calories, 6g fat (1g saturated fat), 66mg cholesterol, 278mg sodium, 12g carbohydrate (0 sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

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  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon white wine 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
  1. 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.
  2. Drain and discard 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. Yield: 6 servings.
Originally published as Lemon Chicken Skewers in Taste of Home April/May 2001, p8

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