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Succulent Herbed Chicken Kabobs

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This is my sister’s super special secret recipe for chicken shish kabobs. She finally shared this with me for a garden party for the opening of the Doctor Yum Project Teaching Garden and they were a hit! Kids love the juiciness of the chicken and the colorful arrangement of veggies. If you have any kid helpers let them smell and sample the different herbs. Kids can chop or tear herbs for the marinade and help arrange the veggies on the kabobs.

Ingredients

Food
Amt
Units
Prep
Notes
1 tablespoon kosher salt
kosher salt
1
tablespoon
¼ cup lemon juice
lemon juice
¼
cup
¼ teaspoon black pepper
black pepper
¼
teaspoon
3 tablespoon olive oil
olive oil
3
tablespoon
5 cloves garlic, minced or pressed
garlic
5
cloves
minced or pressed
¼ cup herbs, chopped (combination of fresh herbs like rosemary, oregano, mint, rosemary)
herbs
¼
cup
chopped
combination of fresh herbs like rosemary, oregano, mint, rosemary
3 tablespoons dijon mustard (coarse)
dijon mustard
3
tablespoons
coarse
2 chicken breasts, cubed into large pieces
chicken breasts
2
cubed into large pieces
1 red onion, quartered and layers separated into pieces
red onion
1
quartered and layers separated into pieces
2 bell peppers, cut into large chunks (any color)
bell peppers
2
cut into large chunks
any color
1 pint cherry tomatoes
cherry tomatoes
1
pint
1 pint portobello mushrooms, mini
portobello mushrooms
1
pint
mini

Method

Combine the first 7 ingredients to make the marinade. Marinate chicken the night before. The next day, assemble kabobs and vegetables onto skewers and pour excess marinade on to assembled kabobs to season the veggies. Cook the kabobs on a hot grill until the chicken is no longer pink inside and veggies are softened slightly (about 3-5 minutes on each side).

Prep time
Prep 20 minutes, marinate overnight
Cook time
10 min
Cost per serving:
$4.74
Yields/Serves:
6-8 skewers

Yum Ratings

😫😟😐😀😍 "This recipe is amazing and I NEED the recipe!" —about 50 different people at our Garden Grand Opening