Source: Parents Magazine


Recipe Summary test

25 mins
30 mins
10 mins
65 mins


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.

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

  • 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.

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

Nutrition Facts

321 calories; fat 14g; cholesterol 73mg; saturated fat 2g; carbohydrates 22g; mono fat 8g; poly fat 2g; insoluble fiber 2g; sugars 4g; protein 27g; vitamin a 388.7IU; vitamin c 15.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 12mg; vitamin b6 1mg; folate 24.2mcg; vitamin b12 0.2mcg; sodium 423mg; potassium 617mg; calcium 20.2mg; iron 2.7mg.