Chicago Chicken Kabobs

Chicago Chicken Kabobs Recipe

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Jason Koch


Grilling recipe


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  • 1/4 c
    extra-virgin olive oil
  • 1/4 c
    chicken broth
  • 2 Tbsp
    minced shallot or white part of scallion
  • 1 1/2 Tbsp
    lemon juice
  • 2 clove
    garlic, halved

  • 18 oz
    boneless, skinless chicken breast halves, quartered
  • 4
    chicken-and-jalapeno-sausage links, fully cooked, cut into 3rds
  • 16
    whole fresh sage leaves
  • 1
    zucchini, halved lengthwise, each half cut crosswise into 8 pieces
  • 1/4 tsp
  • 1/4 tsp
  • ·
    vegetable oil
  • 4
    8-inch pocketless whole-wheat pita breads

How to Make Chicago Chicken Kabobs


  1. Marinade: In plastic food storage bag, mix oil, broth, shallot, juice and garlic; seal. Let stand 10 minutes.
  2. Kabobs: Add chicken and sausages to bag; seal. Let marinade in refrigerator 30 minutes. Drain; reserve marinade.
  3. Thread 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.
  4. Prepare 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.
  5. Grill pitas 1 minute per side. Serve kabobs with pitas and Piniento Aioli.(Another recipe)

Printable Recipe Card

About Chicago Chicken Kabobs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy

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