Mojo-marinated chicken and vegetable kebabs with mixed greens
5
Points®
Total time: 57 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Chicken soaks up this Cuban cocktail-inspired marinade, then gets threaded on skewers with lots of fresh vegetables before hitting the grill in this easy kebab recipe. The citrus juices in the marinade help keep the chicken tender. To make these vegetarian, substitute 14 ounces of extra firm tofu for the chicken. Before skewering them, press the tofu between a kitchen towel or paper towels under a heavy skillet to remove as much liquid as possible, and then cube it. Proceed with the same directions. If you’re using wooden skewers, soak them in water for 20 to 30 minutes before grilling to prevent them from burning.
Ingredients
Orange juice
1 cup(s), (from about 4 oranges)
Fresh lime juice
⅔ cup(s), (from about 5 limes)
Fresh oregano
⅓ cup(s), leaves
Canola oil
3 Tbsp
Garlic
6 clove(s)
Table salt
½ tsp
Uncooked skinless boneless chicken breast
1 pound(s), cut into 1 -inch pieces
Red onion
1 medium, cut into 1- to 1 1/2-inch chunks
Red bell pepper
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
Instructions
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
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