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Grilled Chicken Kabobs

Name: Grilled Chicken Kabobs
Total time: 3 h 25 min
Yield: Serves 4 to 6
Ingredients: 1 1/2 cup orange juice; 1/2 cup extra-virgin olive oil; 1/2 cup lime juice; 1/3 cup low-sodium soy sauce; 2 teaspoons ground cumin; 2 teaspoons honey; 4 cloves garlic, roughly chopped; 1/4 teaspoon ground black pepper; 2 pounds assorted vegetables (zucchini, yellow summer squash, red and green bell peppers, red onions, cherry tomatoes, button or cremini mushrooms), cut into 1 1/2-inch pieces (zucchini, yellow squash, red and green bell peppers, red onions, cherry tomatoes, mushr; 2 pounds boneless, skinless chicken breast or thigh meat, cut into 1-inch chunks

Serves 4 to 6

Time 3 hr 25 min

Stacked with fresh vegetables and chicken, these kabobs are flavored by a tangy, citrus-honey marinade and make an easy weeknight meal.

Special Diets:

Dairy-Free

Ingredients

1 1/2 cup orange juice
1/2 cup extra-virgin olive oil
1/2 cup lime juice
1/3 cup low-sodium soy sauce
2 teaspoons ground cumin
2 teaspoons honey
4 cloves garlic, roughly chopped
1/4 teaspoon ground black pepper
2 pounds assorted vegetables (zucchini, yellow summer squash, red and green bell peppers, red onions, cherry tomatoes, button or cremini mushrooms), cut into 1 1/2-inch pieces (zucchini, yellow squash, red and green bell peppers, red onions, cherry tomatoes, mushr
2 pounds boneless, skinless chicken breast or thigh meat, cut into 1-inch chunks

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Method

In a bowl, whisk together orange juice, oil, lime juice, soy sauce, cumin, honey, garlic and pepper until well blended to make a marinade.

Put vegetables in 1 or 2 large resealable plastic bags.

Put chicken in another large resealable plastic bag.

Divide marinade equally among the bags, seal and refrigerate, turning the bags occasionally, for at least 3 hours or up to overnight.

Prepare a grill for medium-high heat cooking. If using wooden skewers, soak in water for 30 minutes before assembling.

Thread vegetables and chicken onto skewers. Discard marinade.

Grill, turning often, until chicken is just cooked through to 165°F and slightly charred, about 8 minutes.

Alternatively, preheat the oven to 425°F.

Arrange skewers in a single layer on a large rimmed baking sheet.

Roast until chicken is just cooked through, about 10 minutes, and vegetables are tender. Transfer skewers to a platter and serve.

Nutritional Info:

Per serving: 300 calories (90 from fat), 10g total fat, 2g saturated fat, 115mg cholesterol, 360mg sodium, 11g carbohydrates (3g dietary fiber, 6g sugar), 41g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

1 1/2 cup orange juice
1/2 cup extra-virgin olive oil
1/2 cup lime juice
1/3 cup low-sodium soy sauce
2 teaspoons ground cumin
2 teaspoons honey
4 cloves garlic, roughly chopped
1/4 teaspoon ground black pepper
2 pounds assorted vegetables (zucchini, yellow summer squash, red and green bell peppers, red onions, cherry tomatoes, button or cremini mushrooms), cut into 1 1/2-inch pieces (zucchini, yellow squash, red and green bell peppers, red onions, cherry tomatoes, mushr
2 pounds boneless, skinless chicken breast or thigh meat, cut into 1-inch chunks

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.