Grilled Chicken Kebabs With Lemon, Thyme, and Rosemary
Vegetables take longer than the chicken to cook, so thread them on separate skewers, serving one of each per person.Use flat or square skewers so the food doesn't twirl around on them. If using wooden or bamboo skewers, soak in water at least one hour before using. Handle hot metal skewers with tongs or protected hands. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3 3/4 very lean meat, 3/4 vegetable, 3/4 fat.
Ingredients
4 serv.- lb boneless skinless chicken breast, cut into 1-inch cubes↗1 lb
- fresh lemon juice1 1⁄2 tbsp.
- olive oil↗1 tablespoon
- Dijon mustard↗1 teaspoon
- garlic cloves, minced↗2
- finely chopped fresh rosemary (or 1/4 tsp. dried)1⁄2 teaspoon
- finely chopped fresh thyme (or 1/8 tsp dried)1⁄4 teaspoon
- ground black pepper↗1⁄8 teaspoon
- bell pepper, cubes (1-inch pieces, any color you like)↗1 cup
- medium onion, cut into 8 wedges↗1
- salt↗
Step-by-step instructions
- 1
In a large bowl, combine all the ingredients and toss to coat.
- 2
Let stand at least 20 minutes in the refrigerator. Thread the chicken pieces (without crowding) on four 6-inch or 8-inch skewers, and the vegetables on four 8-inch skewers.
- 3
Preheat grill or broiler. Cook vegetable skewers 4 minutes, turn them, and add chicken kebabs to the heat. Cook the chicken 2 to 3 minutes per side or until cooked through and no longer pink in the middle (don't turn the vegetable kebabs when you turn the chicken).
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