Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve these chicken-vegetable kabobs with a side of rice and your favorite salad for a complete meal.

Recipe by Southern Living April 2003

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Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
2 hrs 30 mins
total:
3 hrs 5 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut chicken into 2- x 1-inch strips.

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  • Whisk together 1/4 cup white wine, orange juice, olive oil, and next 4 ingredients, reserving 1/4 cup for basting. Pour remaining marinade into a shallow dish or large heavy-duty zip-top plastic bag; add chicken strips. Cover or seal, and chill 2 hours, turning chicken occasionally.

  • Soak wooden skewers in water for 30 minutes to prevent burning.

  • Remove chicken from marinade, discarding marinade.

  • Thread chicken and vegetables onto 8 (8-inch) skewers.

  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 15 to 20 minutes or until done, turning occasionally and basting with reserved marinade.

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