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 Dr. 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.
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Succulent Herbed Chicken Kabobs
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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
¼ cup
herbs, chopped
(combination of fresh herbs like rosemary, oregano, mint)
herbs
¼
cup
chopped
combination of fresh herbs like rosemary, oregano, mint
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
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
20 min, marinate overnight
Cook time
10 min
Cost per serving:
$4.74
Yields/Serves:
6-8 skewers
Yum Ratings
Printed from:
https://recipes.doctoryum.org/en/recipes/succulent-herbed-chicken-kabobs-69658
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