Categories: Grilling

Ingredients

• 8 tiny new potatoes, halved
• 1 medium yellow summer squash, cut into 1-inch pieces
• 2 chicken breast halves, cut into 1-inch pieces
• 1/3 cup lemon juice
• 2 tbsp. olive oil
• 2 tbsp. water
• 3 garlic cloves, minced
• 4 tsp snipped fresh basil
• 2 tsp snipped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large red sweet pepper, cut into 1-inch pieces

Directions

1. In a covered medium saucepan, cook potatoes in a small amount of boiling water for 12 minutes. Add squash; cook, covered, for 1-2 minutes more to until veggies are nearly tender. Drain and cool.

2. Place chicken in a Ziploc bag set in a medium bowl. For marinade, in a small bowl, combine lemon juice, oil, the water, garlic, basil, thyme, salt, and black pepper. Add potatoes, squash and sweet pepper to chicken in plastic bag. Pour marinade over chicken and veggies. Seal bag; turn to coat. Marinate in the fridge for 2 hours, turning bag occasionally.

3. Meanwhile, soak wooden skewers in enough water to cover for 30 minutes; drain. Drain the chicken and vegetables, reserving the marinade. On the soaked skewers, alternately thread the chicken, potato, squash, and sweet pepper pieces, leaving about 1/4 inch of space between pieces.

4. Place kabobs on the rack of uncovered grill directly over medium. Grill for 5 minutes, brushing frequently with reserved marinade. Turn; grill for 5-7 minutes more or until chicken is tender and no longer pink.

Email to a friend | Print this recipe | Back