Chicken Kabobs

Chicken Kabobs

Recipe by Happy Hearts KitchenCourse: DinnerDifficulty: Medium
Servings

4

servings
Prep time

1

hour 
Cooking time

15

minutes

Ingredients

  • 6 wood skewers soaked in cold water for 30 minutes

  • ½ cup AOOC Barrel Aged Red Wine Vinegar

  • ½ cup reduced-sodium soy sauce

  • ½ cup of your choice of AOOC Extra Virgin Olive Oil

  • 2 ½ tsp dried parsley flakes

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • ½ tsp garlic powder

  • ½ tsp ground black pepper

  • 5 skinless, boneless chicken breasts, cut in cubes

  • 1 red bell pepper cut into 1 inch pieces

  • 2 small zucchini cut into 1 inch pieces

  • 1 red onion cut into 1 inch pieces (optional)

  • 8-10 cremini or white mushrooms sliced in halves

Directions

  • Whisk vinegar, soy sauce, EVOO, parsley, basil, oregano, garlic powder, and black pepper together in a bowl.
  • Pour 1 cup of the marinade into a resealable plastic bag, add chicken, coat with the marinade, squeeze out excess air, and seal the bag.
  • Marinate in the refrigerator, at least 4 hours. (Store the remainder ½ cup in a glass container to brush onto meat and veggies when grilling).
  • Preheat grill for medium-low heat and lightly oil the grate.
  • Drain and discard marinade. Thread chicken, peppers, onions, zucchini and mushrooms onto skewers alternately.
  • Grill kabobs on the preheated grill until chicken has no pink in the center, 4 to 6 minutes per side (total time about 15 min.).
  • Brush marinade onto veggies and chicken every time you turn kabobs on grill.

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