ADVERTISEMENT

No matter what you decide to put on a kebab, make sure everything is cut uniformly.

Meredith Deeds, Special to the Star Tribune

Recipe: Rosemary-Lemon Chicken and Vegetable Kebabs

  • August 8, 2012 - 3:11 PM

ROSEMARY-LEMON CHICKEN AND VEGETABLE KEBABS

Serves 6.

Note: Top off the meal with fruit kebabs. Thread your favorite fruits onto a skewer, drizzle lightly with honey and roll in crunchy granola. Vanilla yogurt, sweetened with a touch of honey and orange zest, makes a great dipper. From Meredith Deeds.

• 18 wooden skewers

• 1/4 c. fresh lemon juice

• 3 tbsp. extra-virgin olive oil

• 3 tbsp. chopped fresh rosemary

• 3 garlic cloves, minced

• 2 tsp. grated lemon zest

• 3/4 tsp. salt

• 1/2 tsp. black pepper

• 11/2 lb. skinless, boneless chicken breast, cut into 3/4 -in. pieces

• 2 medium zucchini, cut into 1-in. pieces

• 2 medium yellow squash, cut into 1-in. pieces

• 1 red onion, cut into 1-in. pieces

• 2 red bell peppers, cut into 1-in. pieces

Directions

Soak the skewers in water for at least 30 minutes. Whisk together the lemon juice, oil, rosemary, garlic, lemon zest, salt and pepper in a small bowl. Divide between 2 large plastic bags. Add the chicken to one bag and the vegetables to the other. Seal, then turn the bags several times to coat the chicken and vegetables with the marinade. Let marinate for 30 minutes.

Prepare grill.

Thread chicken onto 6 skewers and the vegetables onto the remaining 12 skewers. Place kebabs on grill rack, and grill 10 to 12 minutes or until chicken is just done and veggies are crispy tender, turning once.

Nutrition information per serving:

Calories 220 Fat 8 g Sodium 220 mg

Carbohydrates 9 g Saturated fat 2 g Calcium 44 mg

Protein 28 g Cholesterol 70 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 3 lean meat.

© 2014 Star Tribune