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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Potato and Chicken Kabobs Recipe

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This recipe for Potato and Chicken Kabobs is from Mitchell Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 whole tiny new potatoes (about 1 pound total)
12 ounces skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces.
1 lemon, cut into 4 wedges
3 tbsp olive oil
1 tbsp dried oregano, crushed
1/2 tsp bottled minced garlic (1 clove)
Directions:
Directions:
In a small saucepan bring a small amount of water to boiling; add potatoes. Cover and simmer about 10 minutes or until almost tender. Drain well; halve potatoes lengthwise. On 4 long metal skewers, alternately thread chicken and potatoes, leaving 1/4 inch space between pieces. Add a lemon wedge to the end of each skewer. In a small bowl combine olive oil, oregano, and garlic; brush kabobs with oil mixture.
Grill over medium heat for 12 to 15 minutes or until chicken is no longer pink, turning kabobs once and brushing once with remaining oil mixture halfway through grilling. Discard any remaining oil mixture.

To serve, remove chicken and potatoes from skewers; squeeze lemon over chicken and potatoes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
New potatoes are a great way to add potatoes to any kabob.

 

 

 

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