Mediterranean Chicken Kabobs In The Oven Recipes

Steps:

• In large shallow glass or plastic dish or resealable food-storage plastic bag, mix garlic, rosemary, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 3 tablespoons of the lemon juice and 5 tablespoons of the oil. Add chicken; turn to coat. Cover or seal; refrigerate 30 minutes to marinate.
• Heat gas or charcoal grill. In small bowl, mix remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon lemon juice and 1 tablespoon oil; set aside.
• Remove chicken from marinade; discard marinade. On 6 (10- to 12-inch) metal skewers, alternately thread chicken, bell pepper and onion, leaving space between pieces.
• Place skewers on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally and basting with lemon juice mixture, until chicken is no longer pink in center and vegetables are tender. Discard any remaining lemon juice mixture.

Steps:

• Combine all ingredients besides the chicken in a mixing bowl. Whisk together.
• After the chicken is trimmed place the chicken in the bowl of mixed ingredients.
• Mix the marinade over the chicken until well coated.
• Leave chicken in the mixing bowl. Cover with saran wrap and let marinade for about 1-2 hours. ~Meanwhile soak your skewers in cold water for 30 minutes.
• Pre heat your oven to 425.
• Place foil on a baking sheet.
• Start skewing your chicken pieces and bell pepper pieces, in whichever order you like and place on the baking sheet.
• Leave in the oven for about 35-40 minutes on a middle shelf. If you like you can pour more of the marinade over the skewers about 5 minutes before they are fully cooked.
• NOTE: It is best to cut the chicken with kitchen shears I find it so much easier than using a knife (which is what I tried using the first time I made these. Took forever. Trust me shears are the WAY TO GO).
• *please remember all my recipes are made using a gas stove top and oven. So cooking times may vary.