Rosemary Lemon Chicken Kabobs

Servings 4 servings


  • 2 pounds boneless skinless chicken thighs cut into 1-inch cubes
  • 2 cups cauliflower florets
  • 1/2 small onion quartered
  • 1 large zucchini thickly sliced
  • 2 tablespoons olive oil
  • 2 large cloves garlic minced
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • sea salt and freshly ground black pepper to taste
  • bamboo skewers or metal


  • DO-AHEAD TIP: If using bamboo skewers, presoak them in water for 30 minutes, to prevent burning on the grill.
  • Preheat outdoor grill to HIGH.
  • Place all ingredients (chicken through salt and pepper) in a large bowl; toss well to blend. Alternately
  • thread chicken and vegetables onto skewers.
  • Place kabobs on preheated grill then reduce heat to MEDIUM-HIGH and close grill lid. Grill kabobs for
  • 10 minutes per side or until chicken is cooked through and vegetables are tender.


SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: Per Serving: 243 Calories; 12g Fat; 27g Protein; 6g Carbohydrate; 2g Dietary Fiber; 107mg Cholesterol; 129mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.
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