Lemon Ginger Coriander Chicken Kebabs
- Reviews 3
Ready In: 50 mins
Serves: 4
Yields: 8 skewers
Ingredients
- 4 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon fresh lemon zest
- 1⁄4 cup lemon juice
- 1 1⁄2 cups white wine
- 1⁄4 cup olive oil
- 2 large red onions, cut into quarters
- 2 tablespoons coriander seeds (whole)
- 3 garlic cloves, crushed
- 2 tablespoons fresh ginger, grated
- 4 red potatoes, cut into quarters
- 2 small zucchini, sliced in 1/2 slices
- 4 ounces shiitake mushrooms, small (crimini)
Directions
- Combine all ingredients in a plastic bag and seal.
- Refrigerate for 30 minutes or longer (I left mine all day in the fridge).
- Drain vegetables and chicken and discard marinate.
- Thread pieces on wooden skewers alternating vegetables, evenly distributing ingredients over all skewers.
- Grill until chicken and potatoes are cooked through (about 15 minutes) basting occasionally with olive oil and turning every few minutes to grill all sides.
- Serve with couscous.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off