Sunday, September 6, 2015

Chicken and Vegetable Kebabs

I didn't put the chicken and vegetables on skewers. I put them in a oiled baking pan and cooked them at 450 degrees in the oven and served them over basmati rice. Delicious!

2 servings

Marinade 4 h
Preparation 10 min
Cooking 10 min
260 calories per serving

1 clove garlic, crushed
1 shallots, finely chopped 40 g
1 1/2 tbsp olive oil 23 mL
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon
1/2 tbsp dried oregano 1 g
1 pinch salt [optional] 0.1 g
ground pepper to taste
2/3 chicken breasts, boneless, skinless, cut into cubes 200 g
1 yellow or red sweet peppers, cut into 2 cm squares 200 g
1/2 onions, cut into segments 100 g
12 button (white) mushrooms, whole or cut in half 170 g
10 mini-tomatoes (cherry, miniature or grape) 2/3 cup
1 tsp olive oil, for the grill 5 mL

Before you start:  Metal skewers are needed for cooking.

Cut the chicken into cubes and set aside.
Crush the garlic and finely chop the shallot, then put them in a shallow dish. Stir in the olive oil and lemon juice, add the oregano, salt, and pepper, then place the chicken cubes into the dish and mix well. Cover the dish with plastic wrap and let marinate for several hours, or overnight, in the refrigerator.

Broil or grill outdoors
Prepare the vegetables : Seed the peppers, then cut them into 2 cm squares; Cut the onion into small segments; Leave the mushrooms whole, if similar in size as the rest, otherwise, cut them in half. Alternate the meat and vegetable pieces onto metal skewers. Thread the tomatoes onto separate skewers.
Cook the kebabs and tomatoes on an oiled hot grill or under the broiler, turning them occasionally and basting with oil. The tomatoes will be ready in about 5 min, the kebabs in about 10 min.

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