Ziploc Light Chicken Kabobs Recipe

5 1 1
Ziploc Light Chicken Kabobs Recipe
Ziploc Light Chicken Kabobs Recipe photo by Taste of Home
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Ziploc Light Chicken Kabobs Recipe

Read Reviews
5 1 1
Publisher Photo
Nothing captures the taste of summer like these flavorful kabobs sizzling on the grill. Best of all, they're easy to make ahead and grill in less than 30 minutes.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Grill: 15 min.

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 2 large green peppers, cut into 1-1/2 inch pieces
  • 2 large onions, cut into 18 wedges
  • 18 medium fresh mushrooms
  • 1 bottle (8 ounces) low-fat Italian salad dressing
  • 1/4 cup light soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons lemon juice

Directions

Cut each chicken breast half into three lengthwise strips. Place the chicken in a large Ziploc® Fresh Shield® Double Zipper Storage Bag. Place the green peppers, onions and mushrooms in another large Ziploc® Fresh Shield® Double Zipper Storage Bag.
In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice. Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat. Refrigerate 4 hours or overnight, turning occasionally.
Drain and discard marinade from chicken and vegetables. Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally. Yield: 6 servings.
Originally published as Light Chicken Kabobs in Taste of Home Cooking School Collection Spring 2010, p40

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 2 large green peppers, cut into 1-1/2 inch pieces
  • 2 large onions, cut into 18 wedges
  • 18 medium fresh mushrooms
  • 1 bottle (8 ounces) low-fat Italian salad dressing
  • 1/4 cup light soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons lemon juice
  1. Cut each chicken breast half into three lengthwise strips. Place the chicken in a large Ziploc® Fresh Shield® Double Zipper Storage Bag. Place the green peppers, onions and mushrooms in another large Ziploc® Fresh Shield® Double Zipper Storage Bag.
  2. In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice. Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat. Refrigerate 4 hours or overnight, turning occasionally.
  3. Drain and discard marinade from chicken and vegetables. Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally. Yield: 6 servings.
Originally published as Light Chicken Kabobs in Taste of Home Cooking School Collection Spring 2010, p40

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hotfudgesundae User ID: 3463962 226377
Reviewed May. 15, 2015

"Very tasty! Loved this chicken's flavor. Will definately make this again!"

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