Thursday, August 4, 2016

Grilled Lemon Chicken Kabobs with Mushrooms & Bell Peppers

This recipe comes from a blog we follow, A Cowboy's Wife.  Doesn't this recipe look absolutely delicious?

Grilled Lemon Chicken Kabobs with Mushrooms & Bell Peppers 
Author: Lori

3 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.

For all the details read the original blog post by clicking right here. Be sure to follow their blog too!

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