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Grilled Chicken Kebabs

4.67 Mitt(s) 9 Rating(s)9 votes, average: 4.67 out of 59 votes, average: 4.67 out of 59 votes, average: 4.67 out of 59 votes, average: 4.67 out of 59 votes, average: 4.67 out of 5

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Level: Easy

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Description

The marinade on these kebabs is amazing! It is so good that my hubby and I have to force ourselves to stop eating!

Ingredients

  • FOR THE MARINADE:
  • ¾ cups Canola Or Vegetable Oil
  • ⅓ cups Soy Sauce
  • ¼ cups Worcestershire Sauce
  • ¼ cups Red Wine Vinegar
  • 5-½ Tablespoons Lemon Juice
  • 1 Tablespoon Dry Mustard
  • ½ teaspoons Sea Salt
  • ½ Tablespoons Black Pepper
  • ¾ teaspoons Finely Chopped Parsley
  • FOR THE KEBABS:
  • 3  Skinless Chicken Breasts
  • ½  Green Pepper
  • ½  Red Pepper
  • ½  Orange Or Yellow Pepper
  • Oil, For Grilling

Preparation

In a medium bowl, whisk together all marinade ingredients.

Cut chicken into large bite-sized pieces. Put chicken in the marinade and set in the fridge to marinate for an hour or so.

Meanwhile, chop the vegetables into 1 1/2″ peices. Soak wooden skewers in water for about 15 minutes to keep them from catching fire on the grill.

Thread your chicken and vegetables onto 2 skewers for each kebob (to keep them from spinning). Brush the grill with oil and grill kebobs on medium heat (around 450*F) for around 10-12 minutes per side, until veggies are tender and chicken is cooked through.

Serve immediately with a salad or rice. Try not to eat too much!

One Comment

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milk10 on 3.5.2013

These look so good! Can’t wait to make them.

9 Reviews

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Shasha on 10.31.2014

This was incredibly salty and didn’t have the “kebab” flavor I was looking for

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VictoriaDoubleU on 9.27.2013

Excellent marinade!

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Emily on 9.6.2012

Made these for dinner! So tasty. My husband won’t stop talking about them. I added a couple of minced garlic cloves to the marinade. Delish.

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seanjweb on 6.23.2012

Great recipe – easy and savory.

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pettcl on 5.29.2012

Loved this! So easy, moist and flavorful! I doubled it and used it with 8 organic chicken breasts (which are a bit smaller), and there was plenty of room in the marinade. We used green and yellow bell pepper, red onion, cherry tomatoes and zucchini. Definitely a keeper!!

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