11/2 lbs skinless, boneless chicken breasts, cut into one inch cubes
1 zucchini, halved lengthwise, then sliced crosswise into 1/2 inch-thick half-moons
1 large red onion, halved crosswise, then cut lengthwise into 1-inch sections
1 lemon, cut into 8 wedges
Instructions
1. In a medium bow, whisk together the mustard,
vinegar and herbes de provence. Whisk in 2 tbsp.
EVOO. Reserve 1 tbsp of the marinade for the
vegetables. Add the chicken to the bowl with the
remaining marinade and coat well using a rubber
spatula. Let marinate for at least 30 minutes or
up to 1 hours.
2. Preheat a gas grill to 400. Whisk the remaining 2
tbsp EVOO and 1/8 tsp each salt and pepper into the
reserved marinade. Add the zucchini and onion and
toss to coat.
3. Season the chicken with 1/2 tsp each salt and
pepper. Onto each of the eight 12-inch skewers,
thread 1 piece of chicken, 1 zucchini slice, a
section of onion, a lemon wedge and a second piece
of chicken- repeat with the remaining vegetables
and chicken.
4. Brush the hot grill grate clean, then lightly
oil. Add the kebabs crosswise across the grate,
cover the grill and cook for 3 minutes. Using a
sturdy metal spatula, turn the kebabs over,
releasing the meat from the grate and rolling it
away from you. Cover and cook until the meat is
firm and browned all over, about 5 minutes.
Originally Submitted
7/16/2013
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