Ingredients for Swedish Grilled Kebabs
- Boneless Chicken Breasts
- Salt to taste
- Fresh Coarse Ground Black Pepper
- Vodka
- ¼ cup lemon juice
- ½ cup olive oil
- Bay Leaf
- Thyme
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How to Make Swedish Grilled Kebabs
- Skin and debone 1.5 lbs boneless, skinless chicken breasts. Cut each breast into 6-8 bite-sized pieces.
- Season chicken generously with salt and freshly ground black pepper.
- In a bowl, whisk together ½ cup olive oil, ¼ cup lemon juice, 2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh parsley, 1 clove minced garlic, and ½ teaspoon paprika. Add the chicken and marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Prepare your vegetables: 1 pint cherry or grape tomatoes, 1 red bell pepper (chopped into 1-inch chunks), 1 green bell pepper (chopped into 1-inch chunks), 1 red onion (quartered), 8 oz cremini mushrooms, 1 medium yellow squash or zucchini (sliced into ½-inch thick rounds), and 1 lemon (cut into 8 thick slices).
- Thread the marinated chicken and vegetables onto skewers, alternating ingredients for an appealing presentation.
- Preheat your grill to medium-high heat.
- Grill the kebabs for approximately 4-5 minutes per side, or until the chicken is cooked through and the vegetables are tender. (Internal temperature of chicken should reach 165°F).
- Garnish with fresh bay leaves before serving.
- For an extra burst of flavor, boil down leftover marinade in a saucepan until slightly thickened, and spoon over the cooked kebabs.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
26g
Carbs
0g
