Cecile Slinkman
Buffalo Chicken Macaroni and Cheese
65 MIN
Lemon Oregano Chicken Kebabs
In The Fresh Meat Case
PREP TIME: 45min COOK TIME: 15min
Serves 4
In The Fresh Meat Case
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Ingredients
1 pkg.PERDUE® HARVESTLAND® Boneless Skinless Chicken Breasts or PERDUE® FRESH CUTS™ Diced Chicken Breast
1/4 cupolive oil
2 clovesgarlic, minced
2 tsp.dried oregano
1/4 tsp.salt
1/8 tsp.black pepper
2 medium zucchini, cut into 1-inch pieces
16-20 cherry tomatoes
1 bunchscallions, trimmed to 2-inch pieces
2 lemons cut into thin slices
4 metal skewers or 8 (12-inch) bamboo skewers soaked in water for 30 minutes
Step 1
Marinate
Cut chicken breasts into 16 bite-sized chunks. Combine the chunks in a bowl with the olive oil, garlic and oregano. Cover and marinate in the refrigerator for 30 minutes or up to 8 hours.
Step 2
Thread
Thread alternating pieces of chicken, zucchini, cherry tomatoes, scallions and lemons onto the skewers. Brush remaining dressing over the skewers.
TIP
TIP: If using bamboo skewers, soak in water for 30 minutes to keep skewers from burning on the grill. If using metal skewers, remember your chicken will cook faster because the metal will conduct the heat and cook the chicken cubes from the inside as well as the grill heat cooking the chicken from the outside.
Step 3
Grill
Heat your lightly greased grill or grill pan to medium high heat. Grill the kebabs for 10 to 15 minutes, turning every 3 to 4 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Step 4
Serve
Remove kebabs from the grill, let rest for 2 to 3 minutes, serve and enjoy!
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