Ingredients: |
Ingredients: Rosemary-Lemon Marinade (See Below)
1 pound boneless skinless chicken breast, cut into 1 1/2 inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini or yellow summer squash , cut into 1-inch pieces
1 medium red onion, cut into wedges
1 pound fresh asparagus, cleaned and trimmed
1/4 cup crumbled feta cheese
Rosemary-Lemon Marinade:
1/4 cup lemon juice
3 tablespoons olive or vegetable oil
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, finely chopped
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Directions: |
Directions: 1. Make Rosemary-Lemon Marinade and pace in a large, heavy-duty Ziplock bag. Add chicken, stirring to coat with marinade. Seal bag and refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
2. Heat coals or gas grill for direct heat.
3. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade.
4. Cover and grill kabobs 4 to 6 inches from medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
5. Sprinkle feta cheese over kabobs. Serve kabobs with asparagus.
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This recipe for Grilled Mediterranean Chicken Kabobs is from