Mediterranean Chicken Kabobs

This is a yummy recipe that I found in one of those little cookbooks in the checkout line at the grocery store.  If you don't want to take the time to make the marinade, you could simply use your favorite store-bought marinade or salad dressing.


2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 small eggplant, peeled and cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch slices (rounds)
2 medium onions, each cut into 8-inch wedges
16 medium mushrooms, stems removed
16 cherry tomatoes
1 cup fat-free reduced sodium chicken broth
2/3 cup balsamic vinegar or red wine vinegar
3 Tbs olive oil
4 tsp dried basil
1 Tbs dried oregano
2 tsp grated lemon peel
Chopped fresh parsley
4 cups hot cooked whole wheat couscous



1.) Alternately thread chicken, eggplant, zucchini, onions, mushrooms and tomatoes onto 16 metal skewers; place in large baking dish.
2.) Combine chicken broth, vinegar, oil, basil and oregano in small bowl; pour over kabobs.  Cover; marinate in refrigerator for 2 hours, turning kabobs occasionally.
3.) Preheat broiler.  Remove kabobs from marinade; discard marinade.  Broil kabobs 6 inches from heat for 10-15 minutes or until chicken is cooked through, turning kabobs once.
4.) Stir lemon peel and parsley into cooked couscous; serve with kabobs.


Makes 8 servings

Note: These kabobs can be grilled instead of broiled. Spray the grill grid with nonstick cooking spray, then prepare the grill for direct cooking. Grill the kabobs, covered, over medium-hot coals 10 to 15 minutes or until the chicken is cooked through. Turn the kabobs halfway through the cooking time.