Mojo-Marinated Chicken and Vegetable Kebabs with Mixed Greens

Total Time
57 min
15 min
12 min
Chicken soaks up a Cuba-inspired marinade, then gets threaded on skewers with lots of fresh vegetables before hitting the grill.


fresh orange juice

1 cup(s), (from about 4 oranges)

fresh lime juice

cup(s), (from about 5 limes)

fresh oregano

cup(s), leaves

canola oil

3 Tbsp

garlic clove(s)

6 medium clove(s)

table salt

½ tsp

uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1 -inch pieces

uncooked red onion(s)

1 medium, cut into 1- to 1 1/2-inch chunks

sweet red pepper(s)

1 medium, cut into 1- to 1 1/2-inch chunks

uncooked zucchini

1 medium, cut into 1- to 1 1/2-inch chunks

mixed greens

4 cup(s), lightly packed


  1. Combine orange juice, lime juice, oregano, oil, garlic and salt in blender and puree. Set aside 1/4 cup marinade; place remainder marinade in a shallow dish. Add chicken and vegetables to dish; marinate 30 minutes in refrigerator.
  2. Evenly divide chicken and vegetables among four 10-inch skewers; brush with marinade remaining in dish and then discard marinade. Grill skewers until lightly charred and cooked through, turning once, 12-15 minutes.
  3. When ready to serve, toss mixed greens with 2 tablespoons reserved marinade; drizzle skewers with remaining 2 tablespoons reserved marinade.
  4. Serving size: 1 skewer and about 1 cup salad


To make these vegetarian, sub 14 oz extra firm tofu for the chicken. Press out liquid and cube. Proceed with same directions as above. Or marinate 7 oz tofu and 8 oz chicken in separate dishes and make only some of the kebabs vegetarian.If using wooden skewers, soak them in water for 20 minutes before use to prevent them from burning.

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