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
- In a small bowl, mix lemon zest, lemon juice, parsley, black pepper, 1 teaspoon salt and olive oil.
- 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.
- Place chicken cubes and lemon zest mixture in a resealable plastic bag. Coat chicken well with marinade. Seal bag and refrigerate 2 hours.
- Preheat oven or grill to 350°F. Soak wooden skewers in water for 30 minutes. Drain. Can also use metal skewers.
- Skewer your chicken, bell pepper, and mushrooms.
- Place chicken skewers on the grill and cook until chicken is done.
Recipe by A Cowboy's Wife at https://acowboyswife.com/grilled-lemon-chicken-kabobs-mushrooms/
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