Grilled Mediterranean Chicken Vegetable Kabobs
|¼||cup lemon juice|
|3||tablespoons olive or vegetable oil|
|2||teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves|
|4||cloves garlic, finely chopped|
|1||lb boneless skinless chicken breasts, cut into 1½ inch pieces|
|1||medium red bell pepper, cut into 1-inch pieces|
|1||medium zucchini or yellow summer squash , cut into 1-inch pieces|
|1||medium red onion, cut into wedges|
|1||lb fresh asparagus spears|
|¼||cup crumbled feta cheese (1 oz)|
Directions1. In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Reserve some of the marinade for the vegetables. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
2. Heat coals or gas grill for direct heat. Remove chicken from marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with the reserved marinade.
3. Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
4. Sprinkle feta cheese over kabobs. Serve kabobs with asparagus.
1 Serving Calories 280 ( Calories from Fat 135 ), % Daily Value Total Fat 15g 15% (Saturated Fat 4g, 4% ), Cholesterol 75 mg 75 %; Sodium 370 mg 370 %; Total Carbohydrate 10 g 10 % (Dietary Fiber 3 g 3 % ), Protein 29 g 29
2 Vegetable; 4 Very Lean Meat; 1 Fat; *Percent Daily Values are based on a 2,000 calorie diet.