Mediterranean Chicken Kabobs
Ingredients
- 2 pounds raw chicken breast, cut into 1-1 ½ inch pieces
- 1 large sweet onion (400 g)
- 2 medium size zucchini (452 g)
- 2 medium sized red bell peppers (310 g)
- 1 (8oz) package white button mushrooms (230 g)
- ¼ cup (28 g) canola oil
- ½ cup (120 ml) lite soy sauce
- ¼ cup (60 g) fresh lemon juice
- 1 tablespoon (15 g) prepared yellow mustard
- ¼ teaspoon garlic powder
- 1 teaspoon ground black pepper
- ½ tablespoon kosher salt
- Kabob skewers* (12-18 or so, depending on how tight you pack them, and how long your skewers are.)
Instructions
Cut chicken into 1 to 1 ½ inch pieces and place in a medium size bowl.
Slice veggies into 1 to 1 ½ inch pieces. Mushrooms whole (or just the cap) work great (if they are really big you can cut in half). Place all veggies in a separate large mixing bowl.
Mix marinade ingredients in a 2 cup measuring cup. It will make just over 1 cup of marinade. Pour half the marinade onto the chicken and toss. Pour the remaining marinade onto the veggies and toss. Let it marinate for at least 30 minutes. You can marinate for several hours or overnight if desired.
When meat is done marinating, skewer the chicken onto shish-kabob skewers. Do the same for the veggies (I like to alternate the veggies (onion, zucchini, pepper, mushroom; repeat). I skewer the meat and veggies separately because they usually cook for different amounts of time.
Pre-heat an outdoor grill on high for 5-10 minutes. Lightly oil the grate (I like to turn the grill off and then oil it so I don’t get big flames popping up from the oil - and then quickly turn it back on again before any heat is lost).
Cook the skewers on the preheated grill (turn to medium high), turning frequently until the veggies are tender crisp or as desired and until chicken is no longer pink (or 165 degrees F) roughly 15 minutes.
Enjoy your Mediterranean Chicken Kabobs!
Notes
Marinade adapted from allrecipes.com by Lindsay Grover
What to serve these Mediterranean Chicken Kebabs with:
- Top a green salad with the kebab veggies & meat
- Pasta with butter & parmesan cheese
- Roll/Garlic toast
- Spaghetti squash (w/ butter/avocado oil and parmesan cheese)
- Rice with butter & garlic salt
Notes:
*If you’re using bamboo skewers it’s helpful to soak them in water for about 30 minutes so they don’t burn.
**About 25% of the marinade is soaked into the meat and veggies and the rest is discarded. The macros are listed as such.
***Recipes in MyFitnessPal are listed as Chicken Kebabs Biceps After Babies and a separate recipe for Veggie Kebabs Biceps After Babies. For macro counting it’s easier to track the chicken and veggies separately so you can make sure you’re getting the protein you want.
MFP Reference:
“Biceps After Babies Chicken Kebabs” and “Biceps After Babies Veggie Kebabs”
Macros for one serving of Chicken Kabobs (~100 g)
Cal 120P 31.4 gC 0.4 gF 1.8 g
Macros for one serving of Veggie Kabobs (~200 g)
Cal 54P 2.7 gC 9.2 gF 1.3 g