Citrus-Tarragon Chicken Kabobs

Citrus-Tarragon Chicken Kabobs
Recipe Credit: .
Summary

Meat is typically the first thing that comes to mind when we think about grilling, but grilled vegetables can taste just as good! When we asked football players Blake and Reid Fergeuson for a recipe that reminded them of mom, they sent us this perfect summer dish. ADA dietitian Shamera Robinson was impressed. "Reid and Blake Ferguson’s kabob recipe already had a great mix of protein and veggies, so we didn't have to make many tweaks. We simply added more of the colorful veggies to each kabob to give a wide variety of nutrients."

“I love to grill! I like making chicken, steak, brisket—you name it! Anything that can go on a grill I will cook it,” says Reid Ferguson.

  • Prep time
    2 hr
  • Cook time
    15 min
  • Servings
    12 Servings
  • Serving size
    1 kabob
Dinner Lunch Main Dish Veggie Rich Comfort Food Grilling
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 kabob
  • Amount per serving Calories 340

  • Total Fat 18g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 100mg
  • Sodium 470mg
  • Total Carbohydrate 19g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 27g
  • Potassium 720mg
  • Phosphorus 280mg

Choices/Exchanges: 2 Fat, 3 Lean protein, 1 Nonstarchy vegetable, 1 Starch

Dinner Lunch Main Dish Veggie Rich Comfort Food Grilling
Ingredients

Ingredients

  • orange (zested and juiced)
    1
  • lemon (zested and juiced)
    1
  • lime (zested and juiced)
    1
  • garlic (minced)
    4 clove
  • fresh tarragon (minced)
    1 tbsp
  • soy sauce
    1/4 cup
  • canola or vegetable oil
    1/4 cup
  • salt
    1/2 tsp
  • pepper
    1/4 tsp
  • chicken breasts (boneless, skinless, cut into 1-inch cubes)
    1 lbs
  • green bell pepper
    1
  • red bell pepper
    1
  • white onion
    1
  • cherry tomatoes
    12
  • small button mushrooms
    12
  • zucchini or yellow summer squash (cut into 12 slices)
    1
  • baby golden potatoes
    12
  • ears corn (cut into 12 rounds)
    1
  • olive oil
    1/4 cup
  • balsamic vinegar
    2 tbsp
Directions

Directions

  1. If using bamboo skewers, soak them in water for 1 hour to keep from burning.

  2. Whisk together orange, lemon, lime zest and juice, minced garlic, tarragon, soy sauce, oil, salt, and pepper.

  3. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

  4. Cut bell pepper and onion into bite-sized pieces.

  5. Whisk together oil and balsamic vinegar.

  6. Assemble kabobs: divide chicken evenly between 12 kabobs. On each skewer, add 1-2 pieces bell pepper, 1-2 pieces onion, 1 cherry tomato, 1 mushroom, 1 slice zucchini, 1 baby potato, one round of corn and some pieces of chicken.

  7. Baste kabobs with balsamic vinaigrette.

  8. Grill kabobs directly over heat for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the chicken is cooked through.

Reviews