Recipe Summary

25 mins
30 mins
10 mins to 12 mins
Max Servings:


Ingredient Checklist


Make It:
  • Place the chicken in a large resealable plastic bag set in a shallow dish. In a small bowl whisk together the lemon juice, oil, and the salt; pour over chicken in bag. Seal bag; turn bag several times to coat chicken. Chill for 30 minutes. If using wooden skewers, soak in water while chicken marinates.

Instructions Checklist
  • Add tomatoes, onion wedges, and bread cubes to bag and turn bag to coat ingredients with the marinade.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To make the kabobs, thread 2 bread cubes and 2 tomatoes alternately onto each of 12 skewers, leaving 1/4-inch gap between pieces. Repeat with the onion and chicken, threading 2 onion wedges and 2 pieces of chicken onto each of the remaining 12 skewers. Grill on the greased rack of a charcoal or gas grill directly over heat. Grill bread and tomatoes for 1 to 2 minutes or until browned, turning once. Grill onion and chicken for 10 to 12 minutes, turning occasionally, or until onion is tender and chicken is no longer pink. Serve each person 2 to 3 of each kind of kabob.

Instructions Checklist
  • To serve, use a fork to push food off of the skewers onto plates.

Nutrition Facts

321 calories; total fat 14g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 73mg; sodium 423mg; potassium 617mg; carbohydrates 22g; fiber 2g; sugar 4g; protein 27g; trans fatty acid 0g; vitamin a 389IU; vitamin c 15mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 12mg; vitamin b6 1mg; folate 24mcg; vitamin b12 0mcg; calcium 20mg; iron 3mg.