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  • Hi Jen…Do you also have the sodium and fat nutional data? thanks.

    From Trev Witt
    February 1, 2012

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H3 Recipe: Chicken and Vegetable Kebabs

chicken vegetable kebabs H3 Recipe: Chicken and Vegetable Kebabs 

INGREDIENTS:

Marinade:

1 cup Lemon juice

½ cup Olive oil

1 cup Soy sauce, low sodium

3 Tablespoon Oregano, dried

6 Garlic cloves, minced


Skewer:

1 Yellow onion, cut into large squares for skewers

1 Green pepper, cut into large squares for skewers

18 Crimini mushrooms, stem removed

6 Chicken breasts, cleaned, trimmed, cut into four strips

6- 8 inch wooden skewers, soaked in water overnight

 

PREPARATION:

  • In medium sized bowl, mix lemon juice, olive oil, soy sauce, oregano and garlic.
  • Skewer four pieces of chicken breast, keeping two pieces each, of onion, mushroom and green peppers between each strip of chicken on the skewers.
  • Place skewers in a single layer in 2 inch pans and drizzle marinade over skewers. Do not stack meat deep or marinade will not reach the top layer.
  • Marinate overnight.
  • Grill mark skewers before service, finish in 350 degree oven, uncovered for 10 minutes. Be very careful not to overcook chicken, should be juicy and tender.
  • Pour remaining marinade from the meat into a medium pot, add 4 cups fresh chicken stock and boil to reduce.
  • Strain chicken broth mixture through cheese cloth and thicken with corn starch slurry.  Adjust taste with more lemon etc.
  • Serve 2 ounces of sauce over each skewer after plating

 

 Serves: 6

Calories: 180

Serving Size: 1 skewer/ person

pixel H3 Recipe: Chicken and Vegetable Kebabs

 

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