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Oregon Family Magazine

Garlic and Olive Oil Kabobs

09/13/2009 ● By Anonymous
  • 3 boneless, skinless chicken breasts, cut into 1½-2-inch pieces
  • 12 fingerling potatoes
  • ¼ large red bell pepper, seeded and cut into 4 pieces
  • ¼ large orange bell pepper, seeded and cut into 4 pieces
  • 4 slices (¾-inch) yellow squash or zucchini
  • 3 cloves garlic, pressed or minced
  • 1 tsp. grated gingerroot, optional
  • ½ tsp. salt
  • ½ tsp. coarse ground pepper
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. soy sauce
  • 4 baby portobello (cremini) mushroom caps, optional
  • Olive oil
Preparation: Prep Time: 20 minutes Cook Time: 8 minutes Total Time: 28 minutes

Heat grill to medium direct heat. Meanwhile, in 1-quart microwave-safe casserole, combine potatoes and 2 Tbsp. water. Cover and microwave at High power for 1 minute; drain well. Combine chicken, potatoes, pepper chunks, squash, garlic, gingerroot, salt and pepper in large bowl; toss to coat evenly. Drizzle with olive oil and soy sauce; toss to coat. (If desired, refrigerate up to 4 hours, turning occasionally.) Add mushrooms; toss gently to coat with oil mixture.

Thread ingredients on 4 (16-inch) metal or wooden* skewers. Place skewers on grill; grill covered 8 to 10 minutes or until chicken is thoroughly cooked, turning once. Brush with additional olive oil, if desired.

Makes 4 servings.

*Note: If using wooden skewers, soak in water ½ hour before threading with chicken and vegetables.