YUMMY HONEY CHICKEN KABOBS
Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)
Provided by Ann Marie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
- Preheat the grill for high heat.
- Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
- Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 12.4 g, Cholesterol 44.8 mg, Fat 6.6 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 442.3 mg, Sugar 9.9 g
CHICKEN KABOBS (LOW CAL.)
This recipe has increadable flavor,is easy to make and has been the family for years. The marinade carmelizes on the chicken and vegetables, to give them a very unique flavor that complements the vegetables and chicken flavor. These are very low cal.(approx. 310cal. per 2 full skewers), and are quite filling. They are a summer favorite of our family. We serve them with rice or baked potatoe.You can cook them on the B-B-Q or oven. It sound like a very simple recipe, but the flavor isn't, there won't be any left overs. Try these, you will not be sorry.
Provided by 2nd Cook
Categories Chicken Breast
Time 35m
Yield 12 skewers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the russian dressing,soya sauce and brown sugar in a bowl (no need to heat),I usually make a double batch so there is lots of marinade for the reserve. When well mixed, reserve 1/4 to 1/2 cup of marinade to use for brushing on the skewers.
- Cut chicken breast,onion and peppers into 1 to 2 inch cubes (chicken shrinks quite a bit so don't cut too small).
- Put chicken into the marinade and refegerate for 2 to 4 hours.
- Soak wooden skewers for 1/2 hour or so.
- Take chicken out of fridge.
- Dip pepper in marinade and push onto skewer to the end, then chicken, then dip onion in marinade and push onto skewer.
- Repeat untill there is none left, alternating vegtables with chicken.
- You can also use straight vegetables if you want on some.
- Put skewers on Bar-B-Q or oven at 375 f.
- Turn and brush with reserve marinade frequently so the chicken doesn't dry out.
- Don't worry if the edges of the vegetables burn a little, it actually adds flavor just keep adding reserve marinade on top of them.
- Cook until chicken is cooked.(cut into to make sure).
- You can also use beef for the skewer if you like (I prefer chicken as the beef tends to dry out abit, plus not low cal.).
- Serve with rice or baked potatoes.
- Enjoy.
LOW FAT CHICKEN KABOBS
This is a great way to prepare chicken, it tastes great and it's good for you. A good alternative to typical barbecue food.
Provided by Chef Zenia
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put saffron in a small cup with 2 tbsp hot water.
- Let soak for a few minutes.
- In a large shallow dish, combine yogurt, mint, shallot, fresh and granulated garlic.
- Add saffron and soaking liquid.
- Add chicken pieces; cover with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
- Light an outdoor grill or heat a stovetop grill pan.
- Thread the marinated chicken pieces onto skewers.
- Grill kebabs until chicken is no longer pink in the middle, about 5 minutes per side.
LIGHT CHICKEN KABOBS
Margaret Balley of Coffeeville, Mississippi shares her flavorful recipe for Light Chicken Kabobs. "They're easy to make ahead and grill in less than 30 minutes," raves Margaret.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut each chicken breast half into three lengthwise strips. Place the chicken in a large resealable plastic bag. Place the green peppers, onions and mushrooms in another large resealable plastic bag. , In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice. Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat. Refrigerate 4 hours or overnight, turning occasionally. , Drain and discard marinade from chicken and vegetables. Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally.
Nutrition Facts : Calories 210 calories, Fat 4g fat (0 saturated fat), Cholesterol 74mg cholesterol, Sodium 673mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN KABOBS
Here's a colorful, quick, and easy way to do your veggies and chicken on the grill--with no marinating!
Provided by DAVESARAH
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for high heat.
- Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
- Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 256 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.2 g, Fiber 2.4 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 761.8 mg, Sugar 20.1 g
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