Chicken kabobs with fruity marinade recipe
Serves 1030 mins prep10 mins cook
Juicy grilled chicken kabobs with zucchini, onion, bell pepper, mushrooms, and a sweet-savory apricot marinade. These easy chicken skewers are perfect for summer grilling and can also be made with pineapple for extra fruitiness.Try it with Mama's pesto pasta salad, my Oma's creamy potato salad or this authentic Bavarian potato salad and fresh baked bread like baguette or my sourdough rye bread.
0 servings
What you need
tsp paprika
tbsp apricot jam
fl oz olive oil
clove garlic clove
tsp black pepper
tsp dried oregano
tsp table salt
Instructions
0 In a large bowl, whisk together the olive oil, apricot jam, paprika powder, dried oregano, minced garlic, black pepper, and salt until smooth. 1 Cut the chicken breasts, onion, zucchini, and bell pepper into about 1½-inch pieces. Leave smaller mushrooms whole and cut larger mushrooms in half or quarters. 2 Add the chicken and vegetables to the marinade and toss until everything is evenly coated. 3 Thread the chicken and vegetables onto skewers, alternating the ingredients as desired. Add pineapple pieces if using. 4 Grill over medium to medium-high heat, turning regularly, until the chicken is cooked through and reaches an internal temperature of 165°F or 74°C. 5 Remove from the grill and let rest briefly before serving.View original recipe