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Citrus-Tarragon Chicken Kabobs
2 hr prep time
15 min cook time
12servings
Recipe by
Team Tackle members Blake and Reid Fergeuson
How to Make Citrus-Tarragon Chicken Kabobs
Meat is typically the first thing that comes to mind when we think about grilling, but grilled vegetables can taste just as good! When we asked football players Blake and Reid Fergeuson for a recipe that reminded them of mom, they sent us this perfect summer dish. ADA dietitian Shamera Robinson was impressed. "Reid and Blake Ferguson’s kabob recipe already had a great mix of protein and veggies, so we didn't have to make many tweaks. We simply added more of the colorful veggies to each kabob to give a wide variety of nutrients."
“I love to grill! I like making chicken, steak, brisket—you name it! Anything that can go on a grill I will cook it,” says Reid Ferguson.
2 hr prep time
15 min cook time
12servings
1 kabob
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Step-By-Step Instructions:
- If using bamboo skewers, soak them in water for 1 hour to keep from burning.
- Whisk together orange, lemon, lime zest and juice, minced garlic, tarragon, soy sauce, oil, salt, and pepper.
- Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Cut bell pepper and onion into bite-sized pieces.
- Whisk together oil and balsamic vinegar.
- Assemble kabobs: divide chicken evenly between 12 kabobs. On each skewer, add 1-2 pieces bell pepper, 1-2 pieces onion, 1 cherry tomato, 1 mushroom, 1 slice zucchini, 1 baby potato, one round of corn and some pieces of chicken.
- Baste kabobs with balsamic vinaigrette.
- Grill kabobs directly over heat for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the chicken is cooked through.
Nutrition facts
12 Servings
-
Serving Size
1 kabob
- Amount per serving Calories 340
-
Total Fat
18g
- Saturated Fat 2.7g
- Trans Fats 0.1g
- Cholesterol 100mg
- Sodium 470mg
-
Total Carbohydrate
19g
- Dietary Fiber 3g
- Total Sugars 5g
- Protein 27g
- Potassium 720mg
- Phosphorous 275mg
Ingredients
orange (zested and juiced)
1
lemon (zested and juiced)
1
lime (zested and juiced)
1
garlic (minced)
4 clove
fresh tarragon (minced)
1 tbsp
soy sauce
1/4 cup
vegetable oil
1/4 cup
salt
1/2 tsp
black pepper
1/4 tsp
chicken breasts (boneless, skinless, cut into 1-inch cubes)
1 lbs
green bell pepper
1
red bell pepper
1
white onion
1
cherry tomatoes
12
small button mushrooms
12
zucchini or yellow summer squash (cut into 12 slices)
1
baby golden potatoes
12
ears corn (cut into 12 rounds)
1
olive oil
1/4 cup
balsamic vinegar
2 tbsp
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