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Chicken Kebabs (makes 6 servings)
2 lbs. chicken breasts, cut into 1 1/2 inch cubes
2 large green bell peppers, cut into 8 wedges
2 large tomatoes, cut into 8 wedges
2 T fresh lemon juice
1/8 tsp sea salt
1/8 tsp dried oregano
1 bay leaf
2 large onions, peeled and cut into 8 wedges
12 mushrooms, stems removed
1/2 C extra virgin olive oil
1 T minced garlic
1/8 tsp fresh ground black pepper
1/8 tsp dried rosemary leaves
In large, resealable plastic bag, combine olive oil, lemon juice, garlic salt, pepper, oregano, rosemary, and bay leaf. Add chicken, toss until coated, refrigerate overnight. Position oven rack at top setting and preheat over to broil. Remove chicken from marinade and thread onto skewers; reserve marinade. Thread onion and tomatoes last so they don't really cook, but warm; thread green peppers and mushrooms onto separate skewers. Brush vegetables with reserved marinade. Broil skewers on broiler pan, turning frequently. Cook chicken for 15 minutes, green pepper for 7, and mushrooms for 3. Remove from oven, allow to cool. Remove skewers from ingredients, set aside, then reassemble, alternating chicken, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan, brush with marinade, and broil 5 to 7 minutes to finish cooking, turning frequently.