Lemon Pepper Chicken Kabobs with Soda Pop Marinade

 

Author: Si Foster, A Bountiful Kitchen

Serves: 4-6 servings

Ingredients

• for sauce:
• 1 cup (not can) of Sprite or other Lemon Lime soda, not sugar free
• ½ cup soy sauce*
• ½ cup canola or vegetable oil
• 1 teaspoon crushed garlic or ½ teaspoon garlic powder
• 1 tablespoon lemon pepper, plus additional for sprinkling on kabobs before grilling
• 2 tablespoons honey
• kabobs:
• 3 large chicken breast halves or about 2¼ lbs chicken, cut into 1½ inch cubes**
• suggested vegetables:
• 3 large bell peppers, assorted colors, seeded and cut into chunks
• 1 regular size onion, cut into chunks, mushrooms, about 1 lb, halved, cherry or grape tomatoes, cut up fresh pineapple chunks, f1-2 small zucchini, green or yellow
• wood skewers

Instructions

1. Mix together all of the marinade ingredients in a bowl with a whisk.
2. Cut up the chicken and place in bowl of marinade.
3. Place in refrigerator for 1-4 hours.
4. Run the skewers under cold water, shake off excess water.
5. When ready to thread the skewers, drain the marinade off the chicken and discard. Carefully thread the meat and vegetable onto the skewers, alternating meat and vegetables, fruit may also be added, see notes about vegetable choices.
6. Turn on grill to medium heat or about 400 degrees about 15 minutes before cooking kabobs.
7. When ready to cook, place kabobs on hot grill. Barbecue for about 6-8 minutes then carefully turn so opposite side of kabob is exposed to grill. Cook for additional 6-8 minutes.
8. Remove and check one of the thicker pieces of meat to make sure it is cooked thru.
9. Place on platter and cover with foil until ready to serve.

Grilled Mediterranean Chicken

While putting Rachel's school books together I found the original Mediterranean Chicken recipe. I have been faking it for several years. Thanks to the MacDowells for this recipe.
1/2 Cup olive oil
1/3 Cup balsamic vinegar
1 medium onion, chopped
6 garlic cloves, minced
1 large ripe tomato, chopped (can used canned)
1/4 tsp chopped fresh oregano or 1 tsp crumbled dried oregano
2 TBS chopped fresh parsley
salt and pepper to taste
chicken

In small bowl, combine the ingredients for the marinade. Pour half of the marinade into a shallow dish reserving the remaining half. Add the chicken to the baking dish and marinade at room temperature for 30 minutes to 1 hour or cover and marinade for 2 to 4 hours in the refrigerator, turning the chicken 3 or 4 times during this time period. Sear 2 minutes on each side. Baste and turn for 2 to 3 minutes each side uncovered. Baste turn and cook 6 minutes covered on each side. (a total of 17-19 minutes). Meanwhile place the reserved marinade in a small saucepan and simmer until it is reduced to a thick sauce about 10 minutes. Coat the chicken with the sauce or pass the sauce in a bowl.