Chicken Kabobs
Course: DinnerDifficulty: MediumServings
4
servingsPrep time
1
hourCooking time
15
minutesIngredients
6 wood skewers soaked in cold water for 30 minutes
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.
