Prep Time 30 min
Cook Time 20 Min
Servings 12
Difficulty Easy

Ingredients

  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1/4 cup white wine vinegar
  • 1/4 cup fresh lemon juice
  • 1 tsp. dried oregano leaves
  • 1 clove garlic
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 12 bamboo or metal skewers (10 to 12 inches long)
  • 2 medium tomatoes
  • 2 medium onions
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 4 cups hot cooked brown rice

Directions

  • Step 1

    COMBINE oil, vinegar, lemon juice, oregano, garlic, salt and black pepper in shallow baking dish or glass bowl. Stir well.

  • Step 2

    ADD chicken, stirring to coat. Cover. Marinate in refrigerator 3 hours, turning chicken several times.

  • Step 3

    SOAK bamboo skewers in water. Heat broiler or prepare grill.

  • Step 4

    REMOVE chicken from marinade; discard marinade. Thread chicken, tomatoes, onions and bell peppers alternately on skewers.

  • Step 5

    PLACE skewers on broiler pan or grill. Broil or grill 5 minutes. Turn. Broil or grill an additional 5 to 7 minutes or until chicken is cooked through.

  • Step 6

    REMOVE chicken and vegetables from skewers; serve over prepared rice.

  • Step 8

    VEGETABLE KABOBS: Omit chicken. Place cut vegetables in lemon juice mixture. Add one small zucchini, cut into 1-inch chunks, and 12 cooked small new potatoes. Marinate one hour. Alternate vegetables on skewers. Continue as directed.

Serving size
(2 kabobs with rice)

  • Calories 350
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 75mg
  • Sodium 240mg
  • Potassium 0mg
  • Total Carbohydrates 38g
  • Dietary Fiber 4g
  • Sugars 4g
  • Protein 29g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet