How to Make Citrus-Tarragon Chicken Kabobs
Meat is typically the first thing that comes to mind when we think about grilling, but grilled vegetables can taste just as good! When we asked football players Blake and Reid Fergeuson for a recipe that reminded them of mom, they sent us this perfect summer dish. ADA dietitian Shamera Robinson was impressed. “Reid and Blake Ferguson’s kabob recipe already had a great mix of protein and veggies, so we didn’t have to make many tweaks. We simply added more of the colorful veggies to each kabob to give a wide variety of nutrients.”
“I love to grill! I like making chicken, steak, brisket—you name it! Anything that can go on a grill I will cook it,” says Reid Ferguson.
2 hr prep time
15 min cook time
12servings
1 kabob
Step-By-Step Instructions:
- If using bamboo skewers, soak them in water for 1 hour to keep from burning.
- Whisk together orange, lemon, lime zest and juice, minced garlic, tarragon, soy sauce, oil, salt, and pepper.
- Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Cut bell pepper and onion into bite-sized pieces.
- Whisk together oil and balsamic vinegar.
- Assemble kabobs: divide chicken evenly between 12 kabobs. On each skewer, add 1-2 pieces bell pepper, 1-2 pieces onion, 1 cherry tomato, 1 mushroom, 1 slice zucchini, 1 baby potato, one round of corn and some pieces of chicken.
- Baste kabobs with balsamic vinaigrette.
- Grill kabobs directly over heat for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the chicken is cooked through.
Nutrition facts
12 Servings
-
Serving Size
1 kabob
-
Amount per serving
Calories
340
- % Daily value*
-
Total Fat
18g
23%-
Saturated Fat
2.7g
14% -
Trans Fats
0.1g
-
Saturated Fat
-
Cholesterol
100mg
33% -
Sodium
470mg
20% -
Total Carbohydrate
19g
7%-
Dietary Fiber
3g
11% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
27g
-
Potassium
720mg
15%