Lemon Scallion Chicken and Vegetable Kabobs
Author: Jennifer Christman RD
Recipe type: BBQ
Cuisine: American
Prep time:
Cook time:
Total time:
- 24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
- 2 cups (2 small) summer squash*
- 2 cups (18 medium) mushrooms, quartered
- 1-1/2 cups (1 small-medium) zucchini
- 1 cup (8 medium) cherry tomatoes
- *Half lengthwise, then cut into 1" chunks
- Lemon scallion sauce:
- ¾ cup (4-6) scallions, chopped
- 1 Tbsp olive oil
- ½ tsp salt or salt substitute
- 6 Tbsp fresh lemon juice
- 1 Tbsp hot red pepper sauce
- ¼ tsp freshly ground black pepper
- In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.)
- Preheat grill to medium heat.
- Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes.
- Brush kabobs before and during cooking with sauce.
- Grill kabobs 10 minutes, turning once, until cooked through.
Recipe by My Judy the Foodie at https://www.myjudythefoodie.com/2016/07/scallion-chicken-vegetable-kabobs/
3.5.3208