Grilled Chicken Skewers with Tomatillos and Mint Vinaigrette
Healthy, easy, chicken skewers are predictable with onion and zucchini, with a surprise bite of tomatillo. These chicken kabobs on the grill are a great idea for your bbq dinner, or outdoor grill party. Easy enough for a weeknight dinner. This Mexican chicken Kabob Recipe is a party pleaser.
- 1 pound chicken thighs boneless, skinless
- 2 medium zucchini
- 1 large red onion cut into 1 1/2-inch pieces
- 4 small tomatillos about 1/2 pound, halved
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 3 tablespoons mint chopped
- 2 tablespoons chopped flat-leaf parsley
- 1 clove garlic minced
- 1 tablespoon red wine vinegar
- 1 ounce crumbled feta cheese
Preheat grill. Peel and rinse tomatillo and prepare other vegetables and chicken. On four 14-inch-long metal skewers, tightly thread the chicken, zucchini, red onion and tomatillos in an alternating pattern. Brush the skewers with 1 tablespoon of the olive oil and season with salt and pepper.
Grill the skewers over a medium-hot fire, turning frequently, until the chicken is just cooked through and the vegetables are lightly charred and barely tender, about 6 minutes per side.
Meanwhile, in a small bowl, combine the mint, parsley, garlic, vinegar and the remaining 2 tablespoons of olive oil; season with salt and pepper.
Serve over mixed greens. Spoon the vinaigrette on top, sprinkle with feta.
Calories: 807kcal | Carbohydrates: 18g | Protein: 43g | Fat: 63g | Saturated Fat: 15g | Cholesterol: 235mg | Sodium: 357mg | Potassium: 1304mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1362IU | Vitamin C: 55mg | Calcium: 156mg | Iron: 4mg