No Image
prep time
cook time
method
Grill
yield
4 serving(s)
Ingredients
- MARINADE
- 1/4 cup extra-virgin olive oil
- 1/4 cup chicken broth
- 2 tablespoons minced shallot or white part of scallion
- 1 1/2 tablespoons lemon juice
- 2 cloves garlic, halved
- KABOBS
- 18 ounces 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 teaspoon salt
- 1/4 teaspoon pepper
- - vegetable oil
- 4 - 8-inch pocketless whole-wheat pita breads
How To Make chicago chicken kabobs
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Step 1Marinade: In plastic food storage bag, mix oil, broth, shallot, juice and garlic; seal. Let stand 10 minutes.
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Step 2Kabobs: Add chicken and sausages to bag; seal. Let marinade in refrigerator 30 minutes. Drain; reserve marinade.
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Step 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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Step 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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Step 5Grill pitas 1 minute per side. Serve kabobs with pitas and Piniento Aioli.(Another recipe)
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