Chicken Kabobs With Lemon & Oregano
-1/2 cup lemon juice
-1/4 cup dry white wine
-2 Tablespoons pure olive oil
-2 cloves garlic, minced
-2 tablespoons chopped fresh oregano
-grated zest of 1/2 lemon
-salt and pepper to taste
-1 1/2 lb of skinless and boneless chicken breasts, cut into cubes
-2 small zuccinni's, cut into 1/2 inch slices
-1 red bell pepper, seeded and cut into 1 inch squares
-1 yellow onion, cut into 1 inch squares
1. In a large bowl, combine the lemon juice, wine, oil, garlic, oregano, lemon zest, and salt and pepper. Stir in chicken, zuccinni, red bell pepper, and onion. Cover and marinate in the refrigerator for 1 hour.
2. Meanwhile, prepare a grill pan by spraying it with Pam or Prepare outdoor grill. Place 8 wooden skewers in fully covered in water for 15 minutes. (this is so your skewers will not burn)
3. Prepare the skewers by pushing the chicken, zuccinni, red pepper, and onion through the skewer sticks alternating the pieces and dividing them equally. Place on hot grill pan or outdoor grill. Grill, turning the skewers once or twice. Cook until chicken is done and vegies are tender.
4. Serve on top of Rice Pilaf (recipe follows)
-1 1/2 cups long-grain rice
-2 Tablespoons of unsalted butter
-1/2 cup chopped yellow onion or shallot
-3 cups of Chicken stock, heated
-salt and pepper
-1 Tablespoon of Fresh flat-leafed parsley or 1 teaspoon of dried parlsey
1. Preheat oven to 350 degrees. Butter a shallow 2 qt baking dish.
2. In a frying pan over medium heat, melt the butter. Add the onion or shallot and saute until softened, about 2 minutes. Stir in the rice and saute for about 2 minutes. Transfer to the prepared baking dish. Add the heated chicken stock, season with salt and pepper and stir to mix.
3. Cover and bake until all the liquid is absorbed, 25-30 minutes. Remove from oven, uncover, and fluff with fork. Serve immediately.
Enjoy!-1/4 cup dry white wine
-2 Tablespoons pure olive oil
-2 cloves garlic, minced
-2 tablespoons chopped fresh oregano
-grated zest of 1/2 lemon
-salt and pepper to taste
-1 1/2 lb of skinless and boneless chicken breasts, cut into cubes
-2 small zuccinni's, cut into 1/2 inch slices
-1 red bell pepper, seeded and cut into 1 inch squares
-1 yellow onion, cut into 1 inch squares
1. In a large bowl, combine the lemon juice, wine, oil, garlic, oregano, lemon zest, and salt and pepper. Stir in chicken, zuccinni, red bell pepper, and onion. Cover and marinate in the refrigerator for 1 hour.
2. Meanwhile, prepare a grill pan by spraying it with Pam or Prepare outdoor grill. Place 8 wooden skewers in fully covered in water for 15 minutes. (this is so your skewers will not burn)
3. Prepare the skewers by pushing the chicken, zuccinni, red pepper, and onion through the skewer sticks alternating the pieces and dividing them equally. Place on hot grill pan or outdoor grill. Grill, turning the skewers once or twice. Cook until chicken is done and vegies are tender.
4. Serve on top of Rice Pilaf (recipe follows)
Rice Pilaf:
-1 1/2 cups long-grain rice
-2 Tablespoons of unsalted butter
-1/2 cup chopped yellow onion or shallot
-3 cups of Chicken stock, heated
-salt and pepper
-1 Tablespoon of Fresh flat-leafed parsley or 1 teaspoon of dried parlsey
1. Preheat oven to 350 degrees. Butter a shallow 2 qt baking dish.
2. In a frying pan over medium heat, melt the butter. Add the onion or shallot and saute until softened, about 2 minutes. Stir in the rice and saute for about 2 minutes. Transfer to the prepared baking dish. Add the heated chicken stock, season with salt and pepper and stir to mix.
3. Cover and bake until all the liquid is absorbed, 25-30 minutes. Remove from oven, uncover, and fluff with fork. Serve immediately.
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