Although I don't use an exact recipe when making the marinade for these, you can use my recipe for Pepper-Mint Dressing and Marinade. I use all of the same ingredients, just without measuring. Cooking is much more fun this way. ;-)
Minty Chicken-Zucchini Kebobs
This recipe can easily be doubled for serving a crowd. Add more veggies to make the meat go further. Try adding mushrooms, peppers, onions, and tomatoes to the kebobs if desired. Serve with a large green salad or a Cucumber-Tomato Basil Salad and cooked quinoa.
1 recipe Pepper-Mint Dressing
2 to 3 organic chicken breasts, cut into chunks
4 to 5 small zucchini, cut into thick rounds
Prepare the Pepper-Mint Dressing. Set out a 9 x 13-inch or 10 x 14-inch glass baking dish for marinating the kebobs.
Alternate the chunks of chicken and zucchini rounds onto the bamboo skewers. Place skewers into the glass pan and pour the mint marinade over them. Turn them a few times to coat evenly. Cover, refrigerate, and let marinate for 30 minutes to 4 hours.
Heat your grill to medium-high. Cook for 10 to 15 minutes, turning two or three times during cooking.
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