Lemon Grilled Chicken Kabobs
Serve these Lemon Grilled Chicken Kabobs up with a side of rice or salad (or both), and you’ve got a light, tasty meal that’s perfect for summer.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: bbq, chicken, grill, healthy
Keyword: summer
Servings: 4
Calories: 300kcal
Author: Corey Valley
- 2 chicken breast cut into approximately 16 small chunks
- 1 zucchini cut into half coins
- 8 mushrooms cleaned and cut in half
- 10 cherry tomatoes
- 1 lemon zested and juiced
- 4 Tablespoons olive oil
- 2 teaspoons garlic minced
- 1 Tablespoons dill fresh
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- NOTE: If using wooden skewers begin by soaking them in a sink of water 30 minutes before cooking.
In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, fresh dill, and salt and pepper.
Season the chicken with salt and pepper to taste. Next add HALF the lemon marinade to the bowl and mix to coat the chicken well. Set aside.
Combine the zucchini, mushrooms and cherry tomatoes in a bowl. Add the remaining lemon marinade and coat to mix.
Take one skewer, and put approximately 2 pieces of zucchini, 1 tomato, 1 mushroom and 2 pieces of chicken on the skewer. (These amount will vary, depending on how small or large you cut up your ingredients. I count on two pieces of chicken per skewer)
Preheat the grill to approximately 350 degrees. Lay the skewers on the grill. Grill them for approximately 4 minutes on each side. Remove and let rest for 2 – 3 minutes.
Calories: 300kcal | Carbohydrates: 9g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 442mg | Potassium: 932mg | Fiber: 2g | Sugar: 5g | Vitamin A: 419IU | Vitamin C: 41mg | Calcium: 36mg | Iron: 2mg