Chicken & Vegetable Kebabs


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Chicken & Vegetable Kebabs

These kebabs are so easy to make and very low fat.


2 Large Chicken Breasts Cut Into 1 Inch Cubes

1 Cup Halved Mushrooms

½ Medium Red Bell Pepper Seeded & Cut Into 1 Inch Cubes

1 Small Yellow Squash Cut Into ½ Inch Rounds

1 Small Zucchini Cut Into ½ Inch Rounds

½ Red Onion Cut Into Wedges

1/3 Cup Olive Oil

¼ Cup Balsamic Vinegar

1 Tablespoon Worcestershire Sauce

2 Teaspoons Minced Garlic

1 Teaspoon Dried Rosemary

1 Teaspoon Dried Tarragon

Place the mushrooms, vegetables and onions in a large, self closing, plastic bag. In a small bowl combine the olive oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour into the bag. Seal the bag and refrigerate for 2 hours. You can either grill these or cook under the broiler in your oven. On 12 inch skewers alternate the ingredients. Arrange the chicken cubes, pepper, squash, onion and zucchini. Gook under the broiler for 10 minutes or until the chicken is no longer pink in the center, turning once. Remove from the oven or grill and place on a serving platter. Serve over rice. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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