Best Chicken Kebabs With Herb Potato Salad Recipes

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GRILLED CHICKEN KEBABS WITH LEMON, THYME, AND ROSEMARY



Grilled Chicken Kebabs With Lemon, Thyme, and Rosemary image

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.

Provided by zeldaz51

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 1/2 tbsp.fresh lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp. dried)
1/4 teaspoon finely chopped fresh thyme (or 1/8 tsp dried)
1/8 teaspoon ground black pepper
1 cup bell pepper, cubes (1-inch pieces, any color you like)
1 medium onion, cut into 8 wedges
salt

Steps:

  • In a large bowl, combine all the ingredients and toss to coat.
  • 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.
  • 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).

Nutrition Facts : Calories 185.1, Fat 6.5, SaturatedFat 1.2, Cholesterol 72.6, Sodium 148.6, Carbohydrate 6.2, Fiber 1.3, Sugar 2.5, Protein 24.9

CHICKEN KEBABS WITH HERB POTATO SALAD



Chicken Kebabs with Herb Potato Salad image

Make and share this Chicken Kebabs with Herb Potato Salad recipe from Food.com.

Provided by Sackville

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

6 skinless chicken breasts
2 cloves garlic, minced
2 sprigs thyme
1 lemon, juiced
3 tablespoons olive oil
salt and pepper
1 kg new potato
2 cloves garlic
1 bunch mint or 1 bunch basil
1 sprig rosemary
1 tablespoon wine vinegar
4 tablespoons virgin olive oil
salt and pepper

Steps:

  • Slice the chicken into kebab size pieces.
  • Put the garlic along with a sprinkling of salt and pepper in a bowl large enough to hold all the chicken.
  • Add the thyme, lemon juice and olive oil- mix together in the bowl.
  • Mix the chicken into the marinade, stirring to coat completely.
  • Cover and chill while you make the salad.
  • Boil the potatoes in salted water until tender but not mushy.
  • Drain.
  • Cut into thick slices and put in a serving bowl.
  • Pick the leaves off the basil or mint and place in a blender.
  • Do the same to the rosemary and add those too.
  • Add the garlic, vinegar and virgin olive oil and some salt and pepper.
  • Blitz until you have a green purée.
  • Spoon the purée over the potatoes and mix thoroughly.
  • Now it's time to cook the kebabs.
  • Make sure your cooking instrument of choice (BBQ or grill) is nice and hot.
  • Thread the chicken onto skewers, shaking off any excess marinade.
  • Lay on the cooking surface and cook for about three minutes a side, turning as the chicken forms a thick, golden crust.
  • Serve with potato salad and side dishes of your choice.

Nutrition Facts : Calories 800.6, Fat 28.3, SaturatedFat 4.5, Cholesterol 205.3, Sodium 246.9, Carbohydrate 47.6, Fiber 6.8, Sugar 2, Protein 87.3

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