It's hard to believe that summer is all but over! I can't lie though, I am looking forward to fall, it's my favorite time of the year :) But with summer coming to an end, I had to cook up these wonderful Kebabs!
I pulled this recipe out of an old Self magazine, and just have finally got to try it...my whole family loved it! A keeper for sure!
Here's what you need: garlic cloves, fresh basil leaves, orange juice, balsamic vinegar, extra-virgin olive oil, boneless skinless chicken breasts, zucchini, red pepper, sugar snap peas & mushrooms.
Combine garlic cloves, chopped basil, orange juice, balsamic vinegar, extra-virgin olive oil, orange zest, salt & pepper in a bowl.
Toss chicken breasts into marinade, let sit at least 15 minutes! 2 to 3 hours is better if you have the time.
Meanwhile, cut zucchini into 1/2-inch slices, bell pepper into 1-inch squares and orange into 1/4-inch slices.
Thread veggies, orange and chicken pieces on skewers. Coat a grill rack or grill pan with vegetable oil cooking spray.
Grill kebabs over medium-high heat, turning every 2 minutes, until chicken is done.
Garlic Basil Chicken & Veggie Kebabs
Source: Self Magazine
Serves 4
2 minced garlic cloves
2 tbsp chopped basil leaves
1/4 cup orange juice
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
Salt & Pepper to taste
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
2 zucchini
1 red bell pepper
1 navel orange
1 cup sugar snap peas
2 cups mushrooms
Combine garlic, basil, orange juice, balsamic vinegar, olive oil, salt and pepper in a bowl. Toss chicken breasts in marinade, let sit for at least 15 minutes.
Cut zucchini into 1/2-inch slices, red pepper into 1-inch squares and orange into 1/4-inch slices. Thread veggies, orange and chicken pieces onto skewers. Coat a grill rack or grill pan with vegetable oil cooking spray.
Grill kebabs over medium-high heat, turning every 2 minutes, until chicken is done, 10-12 minutes. Serve over brown rice if you want!
OOOOOOOOOOO I think I can do that..looks like such a healthy choice and can be sized to work for even a group of ONE or TWO!
ReplyDeleteYUM! YUM! YUM! Thanks so much for linking this up - this looks delicious! :)
ReplyDeleteWow these look really good! I absolutely love kebobs - no mushrooms though (allergic).
ReplyDeleteI'd love for you to stop by my weekly link party, Manic Monday. Hope to see you there!
Renea - http://cupcake-n-bake.blogspot.com
We make kabobs like these a lot but I've never put orange wedges on before, might have to try that. We always put pineapple.
ReplyDeleteI found your site through Full Plate Thursday party for your South of the Border Spaghetti recipe, wanted to drop by here to let you know that it looks and sounds so yummy! We will be trying it soon, probably with some of my Candied Jalapeno Peppers that I posted about on Miz Helen's party today. Come by for a visit when you can.
What a lovely recipe, it looks so delicious!! The flavors sounds perfect together! Love basil, garlic and orange juice mix. Need to try is soon:)
ReplyDeleteStopping by from Show Stopper Saturday – Link Party!
Hugs, Lea's Cooking