MINI TOMATO, ONION & CHICKEN KABOBS
Make and share this Mini Tomato, Onion & Chicken Kabobs recipe from Food.com.
Provided by AxMan
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice onion so that pieces are about 2 inch crescents.
- Chop chicken into small roughly 1 inch pieces.
- Quarter the tomatoes.
- Combine preserves, garlic, mustard & oil.
- Add Chicken and tomatoes to marinade and marinade overnight.
- Drain marinade, skewer chicken, onion and tomatoes and cook over a grill until chicken is no longer pink in the middle.
- Serve.
Nutrition Facts : Calories 302.1, Fat 15.4, SaturatedFat 2.2, Cholesterol 68.4, Sodium 168.5, Carbohydrate 12.6, Fiber 0.7, Sugar 6.7, Protein 28.1
MINI CHICKEN KABOBS
"I first tried these kabobs when my daughter-in-law made them for my granddaughter's birthday party," writes Norma Wells of Cookson, Oklahoma. "Full of soy sauce, ginger and pineapple flavors, these appetizers are popular when I serve them at get-togethers.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the soy sauce, sugar, salt, pepper, garlic powder and ginger. Pour half of the marinade into a resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. For each kabob, thread a piece of chicken, green pepper and pineapple onto a wooden toothpick. Place kabobs on a microwave-safe plate. Add honey to the reserved marinate. , Microwave kabobs on high for 3-4 minutes or until chicken is no longer pink, turning occasionally. Baste with reserved marinade during the last minute of cooking.
Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 314mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.
CHICKEN KABOBS
These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.
Provided by Kristine Rosenblatt
Categories Main Course
Time 1h15m
Number Of Ingredients 15
Steps:
- If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
- Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
- Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
- Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
- Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
- Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.
Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, Carbohydrate 18 g, Protein 33 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 747 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g
GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD
Categories Chicken Onion Marinate Mint Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
- Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.
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