Lemon Chicken & Veggie Kabobs
Miz Helen's Kitchen
Ingredients
Veggie Kabobs
3 cups Cremini Mushrooms, cleaned
1 green bell pepper, chopped large
4 cups cherry tomatoes,cleaned
Optional, pearl onions,pealed
Marinate For Veggies
4 tablespoons Balsamic Vinegar
1/3 cup apple cider vinegar
1/4 cup honey
1 tablespoon Dijon Mustard
1 clove garlic minced
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Directions For Veggies
Place all the veggies into a large bowl or plastic zip lock bag.
In a mixing pitcher or jar, pour together the vinegar's honey, mustard, garlic, olive oil, salt and pepper. Place the lid on the jar and shake until creamy.
Pour the mix over the vegetables.
Place into the refrigerator for at least 2 hours.
Remove the veggies from the marinate and place on metal skewers.
Grill until tender on a medium heat grill.
For Lemon Chicken Kabobs
Ingredients
2 to 3 large boneless skinless chicken breast, cut in 1 inch cubes.
For The Marinate
Juice of 4 lemons plus the lemons
1/4 cup olive oil
2 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
1/8 teaspoon cayenne pepper
3 tablespoons fresh rosemary, chopped
Directions
Place the washed and dried chicken cubes into a large zip lock bag.
In a mixing jar, mix together the juice of 4 medium size lemons, olive oil, seasoned salt, garlic powder, onion powder, pepper, cayenne pepper and rosemary. Place the lid on the jar and shake until completely mixed.
Pour the mix over the chicken in the bag.Place the sliced juiced lemon halves into the bag. Zip the bag and make sure the chicken cubes are covered well.
Place in the refrigerator for at least 2 hours.
Remove from the refrigerator and discard the marinate.
Thread the chicken cubes on the metal skewers.
Grill on medium heat about 10 to 12 minutes on each side.
Enjoy!