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Grilled Mediterranean Chicken Kabobs
One pound of chicken breast cubes marinates in lemon juice, olive oil, four cloves of garlic, and fresh rosemary before threading onto skewers with red bell pepper, zucchini, and red onion wedges. A pound of asparagus grills alongside the kabobs during the same 10-to-12-minute window. Once off the grill, a quarter cup of crumbled feta scatters over the plated skewers, its salt and creaminess cutting through the char. Four servings, one hour including marinating time.
Equipment
- Grill
Ingredients
- ¼ cup lemon juice
- 3 tablespoons olive or vegetable oil
- 2 teaspoons chopped fresh or 1 teaspoon dried rosemary leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cloves garlic, finely chopped
- 1 lb boneless skinless chicken breasts, cut into 1½-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium zucchini or yellow summer squash, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 lb fresh asparagus spears, trimmed
- ¼ cup crumbled feta cheese (1 oz)
Instructions
- 1Combine the lemon juice, olive oil, rosemary, salt, pepper, and chopped garlic in a large bowl or resealable bag. Add the chicken pieces and toss to coat. Refrigerate for at least 30 minutes, or up to 6 hours. Don't skip this step; the acid tenderizes the meat while infusing it with flavor.
- 2Preheat a gas or charcoal grill to medium heat. Remove the chicken from the marinade, reserving the liquid for brushing. Thread the chicken, red bell pepper, zucchini, and red onion alternately onto four 15-inch metal skewers. Leave a quarter-inch of space between each piece so the heat circulates evenly, then brush the vegetables with the reserved marinade.
- 3Arrange the skewers on the hot grill and cover. Cook for 10 to 15 minutes, turning and brushing frequently with the marinade, until the chicken is cooked through. During the final 5 minutes, place the trimmed asparagus spears on the grill. Turn them occasionally until crisp-tender. Discard any remaining raw marinade immediately for food safety.
- 4Transfer the cooked kabobs and asparagus to a platter. Sprinkle the crumbled feta cheese evenly over the top.
Notes
- Make ahead: You can chop the vegetables and mix the marinade up to a day in advance, but don't marinate the chicken longer than 6 hours or the lemon juice will make the meat mushy.
- Equipment: If using wooden skewers instead of metal, soak them in water for 30 minutes before grilling so they don't burn on the hot grates.
- Storage: Keep leftover kabobs in an airtight container in the fridge for up to 3 days. Remove the meat and veggies from the skewers before storing for easier reheating.