CHICKEN KABOBS WITH POTATOES RECIPES

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HERB CHICKEN, VEGETABLES AND IDAHO® BABY GOLD POTATO KABOBS



Herb Chicken, Vegetables and Idaho® Baby Gold Potato Kabobs image

Provided by Karen Mangum

Number Of Ingredients 10

18 (approximately 1 pound) Idaho® Baby Gold Potatoes, scrubbed and cut in half
2 medium zucchini, trimmed and cut into 18 wedges
2 medium onions, cut into 18 wedges
2 medium red bell peppers, seeded and cut into 18 wedges
2 boneless, skinless chicken breasts, trimmed and cut into 18 (2-inch) pieces
3 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon garlic powder
½ teaspoon sea salt

Steps:

  • 1. Preheat grill to medium-high heat. 2. Place potatoes in a microwave-safe dish. Microwave on HIGH for 4 to 5 minutes or until just barely tender, avoiding overcooking. 3. Divide evenly and thread cooked potatoes, vegetables and chicken pieces onto each of six metal skewers, alternating potatoes, vegetables and chicken, if desired. 4. Combine olive oil, oregano, rosemary, garlic powder and sea salt in a small bowl. Pour approximately half of olive oil mixture into a separate bowl and set aside. Brush kabobs with remaining half of olive oil mixture. 5. Place kabobs on prepared grill. Cook for 5 to 7 minutes on each side or until chicken is no longer pink and vegetables are tender. Remove from grill and place on serving platter. Brush cooked kabobs with remaining olive oil mixture using a clean brush before serving.

BEST CHICKEN AND SWEET POTATO KEBABS RECIPE



Best Chicken and Sweet Potato Kebabs Recipe image

These tasty kabobs come together in a snap and taste great!

Provided by Kate Merker

Categories     Barbeque    Summer    grilled

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 7

Canola oil, for grill grates

1 tsp.

lime zest plus 1/3 cup lime juice

1 tbsp.

olive oil

1 tbsp.

pure maple syrup

1 lb.

boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2

small sweet potatoes, cut into 3/4-inch pieces

Kosher salt and freshly ground black pepper

Steps:

  • Set up grill for direct cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil. Whisk together lime zest and juice, olive oil, and maple syrup in a bowl; transfer half to a small bowl and reserve for basting. Add chicken and sweet potatoes to remaining marinade and toss to coat; let stand 5 minutes.  Thread chicken and sweet potatoes onto skewers; discard marinade. Season chicken with salt and pepper. Grill, covered, turning occasionally, and brushing twice with marinade, until chicken is cooked through, 10 to 15 minutes.

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