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Recipe tags: Chicken, Grill

Meats and seafood

Chicken and Summer Vegetable Kebabs

Yield: 4 portions                                

Serving size: 1 large kebab or 2 small kebabs

Ingredients

• 1 pound boneless, skinless chicken thighs (6 thighs)
• 1 medium zucchini
• 1 red bell pepper
• 1 medium onion

Marinade

• 1 tablespoon peach jam
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Mrs. Dash® herb seasoning
• 1/4 teaspoon salt

Preparations

1. To make marinade, measure peach jam into a small microwave safe bowl and heat for 10 to 15 seconds to liquefy. Add olive oil, lemon juice, Mrs. Dash® herb seasoning and salt. Stir until well blended. 
2. Rinse chicken thighs and pat dry with a paper towel. Cut each thigh into 4 pieces and place in a zip-lock bag.
3. Add 3 tablespoons marinade to chicken pieces. (Reserve 2 tablespoons marinade to use on vegetables). Seal zip-lock bag and refrigerate to marinate.
4. Cut vegetables into even bite-sized pieces for kebabs (zucchini-8 slices, red pepper-16 pieces, onion-varies). Place in a medium bowl and add reserved marinade. Stir to coat vegetable pieces.
5. Thread vegetables and chicken pieces onto skewers (4 large or 8 small sized skewers).
6. Heat barbeque grill to medium heat. Place skewers on the grill and cook covered for 12 to 15 minutes. Turn skewers 2 or 3 times to cook evenly.

Nutrients per serving

• Calories 275
• Protein 24 g
• Carbohydrate 10 g
• Fat 15 g
• Cholesterol 79 mg
• Sodium 226 mg
• Potassium 405 mg
• Phosphorus 183 mg
• Calcium 28 mg
• Fiber 1.6

Renal and Renal Diabetic Food Choices 

• 3 meat
• 2 vegetables, low potassium
• 1 fat

Helpful hints

• To prevent kebabs from sticking to the grill, use tongs to wipe grates with an oily paper towel before placing kebabs on grill.

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