Grilled Lemon Chicken Kabobs with Mushrooms & Bell Peppers
Author: Lori
  • 3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, cut into 2" x 1" cubes
  • 1 teaspoon freshly grated lemon zest
  • 4 teaspoons freshly squeezed lemon juice
  • 2 tablespoons freshly chopped Italian leaf parsley
  • ½ teaspoon ground black pepper
  • 2 teaspoons salt, divided
  • 6 tablespoons olive oil
  • 2 red bell peppers (or 1 green, 1 red), cut into 1½" x 1½" cubes
  • 2 packages of mushrooms
  • Garlic powder (for mushrooms)
  • Butter (for mushrooms)
  • olive oil for drizzling on chicken
  1. In a small bowl, mix lemon zest, lemon juice, parsley, black pepper, 1 teaspoon salt and olive oil.
  2. Melt a little butter (or use olive oil) and mix with some garlic. Garlic powder is fine to use. Let your mushrooms marinade in that and soak it all up.
  3. Place chicken cubes and lemon zest mixture in a resealable plastic bag. Coat chicken well with marinade. Seal bag and refrigerate 2 hours.
  4. Preheat oven or grill to 350°F. Soak wooden skewers in water for 30 minutes. Drain. Can also use metal skewers.
  5. Skewer your chicken, bell pepper, and mushrooms.
  6. Place chicken skewers on the grill and cook until chicken is done.
Recipe by A Cowboy's Wife at