Chicken and Vegetable Kabobs

Published 7:13 am Saturday, June 8, 2019

Got To Be NC, as seen on Local Dish

Summer Sauce is from Southern Living


Chicken and Vegetable Kabobs

Servings: 4

Prep time: 20 minutes; total time: 40 minutes

NC ingredients: chicken, squash, red pepper, eggplant, onion



Chicken and Vegetables:

2 boneless skinless chicken breasts cut into 1-inch cubes

1 medium-size yellow squash cut into 1-inch cubes

1 medium eggplant cut into 1-inch cubes

1 red pepper cut into 2-inch pieces

1 medium sweet onion cut into 2-inch pieces

½ tsp. salt

¼ tsp. pepper

Summer Sauce:

2 cups fresh basil, tight-packed

¾ cup extra-virgin olive oil

½ cup fresh flat-leaf parsley loose-packed

¼ cup fresh mint, loose-packed

1 Tbsp. lemon zest

2 tsp. fresh lemon juice

1 tsp. salt

1 clove garlic


Chicken and Vegetables:

Preheat grill to medium-high. Thread chicken and vegetables alternately onto skewers (if using wooden skewers soak in water according to package directions). Sprinkle with salt and pepper, and brush with summer sauce until coated.

Grill uncovered, turning occasionally and brushing with summer sauce, until vegetables and tender and chicken is cooked through and no longer pink, 20 to 30 minutes.

Summer Sauce:

Place all the ingredients into a food processor or blender and process until smooth. Add additional salt or lemon juice if desired. Cover and chill until ready to use. Use within 2 days.

Reserve 1/3 cup for dipping.



Grilling class set at Currituck Extension

Culinary Academy 2019 planned for Currituck Extension