Chicken Kabobs Mexicana - Recipes

Chicken Kabobs Mexicana - Recipes

Ingredients

2 tablespoons olive oil
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 lime, juiced
salt and ground black pepper to taste
2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 small zucchini, cut into 1/2-inch slices
1 onion, cut into wedges and separated
1 red bell pepper, cut into 1 inch pieces
10 cherry tomatoes

Directions

In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
Preheat grill for high heat.
Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

Footnotes

Approximate Grilling Times for Chicken and Poultry

Nutritional Information

Amount Per Serving  Calories: 166 | Total Fat: 7.9g | Cholesterol: 34mg

HAWAIIN CHICKEN KABOBS - Recipes

HAWAIIN CHICKEN KABOBS

Ingredients

1/3 c Lime juice
1 tb Honey
12 Pearl onions, peeled
1 Papaya, peeled (seeded and cut into 2 inch pieces)
1 tb Vegetable oil
6 4-ounce boneless, skinless chicken breast halves (cut into 1 1/2 inch pieces)
1 Lg green pepper (cut into 2 inch pieces)
1 1/2 c Fresh pineapple chunks

Directions

Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in refrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade.

Yield: 6 Servings
 

Greek Marinated Kabobs recipe

 
Greek Marinated Kabobs recipe

Ingredients:

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1 small onion, chopped
1 clove garlic, minced
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1/4 teaspoon celery seeds
8 ounces lamb, cut into 1-inch pieces
Whole mushrooms
Onions, cut into wedges
Green bell peppers, cut into wedges
Carrots, cut into chunks

Directions:

Combine the olive oil, lemon juice, parsley, chopped onion, garlic, salt, thyme, marjoram, pepper and celery seeds in a bowl and mix well. Pour over the lamb in a shallow dish, turning to coat.

Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally. Drain, reserving the marinade.

Thread the lamb, mushrooms, onion wedges, green peppers and carrots alternately on skewers.

Grill over hot coals until the lamb is done to taste and the vegetables are of the desired degree of crispness, turning and basting occasionally with the reserved marinade.

Note: This recipe is also excellent with chicken or beef.

Serves: 3 - 4