chicago chicken kabobs
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Grilling recipe
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yield
4 serving(s)
method
Grill
Ingredients For chicago chicken kabobs
- MARINADE
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1/4 cextra-virgin olive oil
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1/4 cchicken broth
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2 Tbspminced shallot or white part of scallion
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1 1/2 Tbsplemon juice
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2 clovegarlic, halved
- KABOBS
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18 ozboneless, skinless chicken breast halves, quartered
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4chicken-and-jalapeno-sausage links, fully cooked, cut into 3rds
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16whole fresh sage leaves
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1zucchini, halved lengthwise, each half cut crosswise into 8 pieces
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1/4 tspsalt
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1/4 tsppepper
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vegetable oil
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48-inch pocketless whole-wheat pita breads
How To Make chicago chicken kabobs
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1Marinade: In plastic food storage bag, mix oil, broth, shallot, juice and garlic; seal. Let stand 10 minutes.
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2Kabobs: Add chicken and sausages to bag; seal. Let marinade in refrigerator 30 minutes. Drain; reserve marinade.
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3Thread each of 4 (14-inch) metal skewers alternating 3 pieces chicken, 4 folded sage leaves, 4 zucchini pieces and 3 sausages pieces. Salt and Pepper kabobs.
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4Prepare outdoor grill with medium-hot coals, or preheat stove-top grill pan. Brush grill rack or broiler-pan with oil. Grill kabobs 4 to 6 inches above coals or directly on grill pan 10 to 12 minutes, turning often and basting with marinade until chicken is cooked through. Remove to plate; cover.
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5Grill pitas 1 minute per side. Serve kabobs with pitas and Piniento Aioli.(Another recipe)
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