Spring Vegetable Chicken Skewers/Kabobs
Servings
4 Servings
Ingredients
- 1 ½ pounds boneless skinless chicken breast cut into bite size cubes
- 2 cloves garlic
- 1- inch piece fresh ginger peeled and roughly chopped
- 1 small chili pepper optional
- ¼ cup fresh cilantro and/or parsley
- 1 tablespoon Jamie Geller Baharat
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 small lemon zest and juice
- 2 medium zucchini each cut into ¾” slices
- 16 button or cremini mushrooms about 1 8-ounce package, cleaned and stemmed (large ones cut in half)
- 16 cherry tomatoes
Instructions
- In a food processor or blender combine garlic, ginger, chili pepper, cilantro and/or parsley, baharat, salt and pepper. Process 1-2 minutes until everything is chopped. Stream in 2 tablespoons evoo, zest and juice of lemon. Pour marinade into a bowl or ziplock bag, add chicken and allow to marinate. You can marinate as little at 15 minutes or as much as overnight in the fridge.
- Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, zucchini, mushrooms, and cherry tomatoes onto metal skewers (or wood skewers that have been soaked in water).
- Place the chicken on the grill or under the broiler until the chicken is golden and no longer pink in the center, about 5 minutes per side.
Nutrition
Nutrition Facts
Spring Vegetable Chicken Skewers/Kabobs
Amount per Serving
Calories
517
% Daily Value*
Fat
20.9
g
32
%
Cholesterol
151
mg
50
%
Sodium
769
mg
33
%
Carbohydrates
27.9
g
9
%
Fiber
8
g
33
%
Sugar
16.5
g
18
%
Protein
57.1
g
114
%
* Percent Daily Values are based on a 2000 calorie diet.