Grilled Mediterranean Chicken Vegetable Kabobs
Ingredients
Rosemary-Lemon Marinade
¼ cup Lemon Juice
3 tablespoons Cold Pressed Olive Oil
2 teaspoons fresh Rosemary Leaves, chopped
(or 1 teaspoon Rosemary Leaves, dried)
½ teaspoon Sea Salt
¼ teaspoon Black Pepper, freshly ground
4 cloves Garlic, finely chopped
Chicken and Vegetables
1 pound Chicken Breasts, boneless, skinless and cut into ½ 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 pound Asparagus Spears
¼ cup Feta Cheese, crumbled
Directions
1. In a shallow glass, plastic bowl or re-sealable food storage plastic bag, mix all marinade ingredients
2. Add chicken, stirring to coat with marinade
3. Cover dish or seal bag
4. Refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours
5. Heat grill
6. Remove chicken from marinade but reserve the marinade
7. Thread chicken, bell pepper, zucchini and onion alternately on four 15 inch metal skewers, leavin about ¼ inch space between each piece
8. Brush vegetables with marinade
9. Cover and grill kabobs over medium heat, 10 to 15 minutes
10. Turn and brush frequently with marinade, until chicken is no longer pink in the center
11. Add asparagus to grill for last 5 minutes of grilling, turning occasionally until crisp
12. Discard remaining marinade
13. Sprinkle Feta over kabobs
14. Serve kabobs with asparagus