Marinated Chicken Kabobs
Yield
4 servingsPrep
30 minCook
8 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
water
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
tarragon leaves
dried, crushed |
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 2 | tablespoons |
lemon juice
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | clove |
garlic
minced |
|
| 2 | medium |
zucchini
cut in 1 inch pieces |
|
| 1 | medium |
black pepper
|
*
|
| 12 | ounces |
chicken breast halves, boneless, skinless
cut into 1 inch cubes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
water
|
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
tarragon leaves
dried, crushed |
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 3E+1 | ml |
lemon juice
|
|
| 0.6 | ml |
salt
|
|
| 1 | clove |
garlic
minced |
|
| 2 | medium |
zucchini
cut in 1 inch pieces |
|
| 1 | medium |
black pepper
|
*
|
| 346.8 | ml/g |
chicken breast halves, boneless, skinless
cut into 1 inch cubes |
|
Directions
For marinade, combine lemon juice, water, oil, tarragon, hot pepper sauce, salt, and garlic.
Place chicken in a plastic bag and set in a deep bowl.
Pour marinade in bag.
Close bag.
Let chicken stand 20 minutes at room temperature, turning bag frequently.
Cut green or sweet red pepper into 1inch squares.
Drain chicken, reserving marinade.
Thread chicken, zucchini, and red pepper alternately on 4 long skewers.
Arrange skewers on the unheated rack of a broiler pan.
Broil 4 to 5 inches from heat about 8 minutes or until chicken is tender and no longer pink; turn once and brush with marinade.
