Chicken Kabobs

Name: Chicken Kabobs
Ingredients: 12 cup lemon juice; 14 cup dry white wine; 2 tablespoons pure olive oil; 2 garlic cloves, minced; 2 tablespoons fresh oregano, chopped; 12 lemon, grated zest of; salt and pepper; 1 12 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes; 1 zucchini, cut crosswise into slices; 1 red bell pepper, seeded and cut into 1-inch squares; 1 yellow onion, halved, separated into layers, and then cut into 1 1/2-inch squares; 1 lemon, cut into 8 wedges

12 ingredients

9 steps

Ingredients

12 cup lemon juice
14 cup dry white wine
2 tablespoons pure olive oil
2 garlic cloves, minced
2 tablespoons fresh oregano, chopped
12 lemon, grated zest of
salt and pepper
1 12 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes
1 zucchini, cut crosswise into slices
1 red bell pepper, seeded and cut into 1-inch squares
1 yellow onion, halved, separated into layers, and then cut into 1 1/2-inch squares
1 lemon, cut into 8 wedges

Directions

1

In a large zip lock bag, combine the lemon juice, wine, oil, garlic, oregano, lemon zest, and salt and pepper.
2

Stir in the chicken, zucchini, bell pepper, and onion.
3

Seal and marinate in the refrigerator for 1 hour.
4

Meanwhile, prepare the charcoals in 1/2 of the grill so you have a source of direct and indirect-heat in a covered grill.
5

When the fire is hot, thread the chicken, zucchini, bell pepper, and onion pieces onto them, alternating the pieces and dividing them equally onto 8 skewers.
6

Place over charcoals and grill, turning the skewers once when the chicken is browned, about 3 minutes per side.
7

Move the skewers to the other side of the grill rack so they are not directly over the fire.
8

Cover the grill, open the vents halfway, and cook, turning the skewers occasionally, until the chicken is cooked and the vegetables are tender, 10-15 minutes longer.
9

Place skewers to a warmed platter or individual plates and serve with the lemon wedges.