Tangy Tarragon Chicken & Mushroom Kebabs

Something Extra Fall 2016

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Tangy Tarragon Chicken & Mushroom Kebabs

Tangy Tarragon Chicken & Mushroom Kebabs
8 wooden skewers
2 lbs. Raley's boneless, skinless chicken thighs, cubed
4 portabella mushrooms, quartered
3 tbsp. + 1/4 cup olive oil, divided
2 tbsp. lemon juice
2 tsp. chopped parsley
1 tsp. paprika
4 cloves garlic, minced, divided
Salt and pepper
2 tbsp. red wine vinegar
2 tbsp. roughly chopped tarragon
1 tbsp. whole grain mustard
2 tsp. honey
1 shallot, minced

Prep: 15 minutes, Cook: 12 minutes, Serves: 4

1. Soak in water for 30 minutes.

2. Skewer cubed chicken and mushrooms.

3. Combine 3 tbsp. olive oil, lemon juice, parsley, paprika, 3 minced garlic cloves, salt and pepper in a medium mixing bowl and brush generously on each kebab. Grill for 10 to 12 minutes, turning once or until chicken is cooked through.

4. Whisk together 1/4 cup olive oil, red wine vinegar, tarragon, mustard, honey, 1 minced garlic clove, shallot, salt and pepper in a medium bowl. Serve skewers drizzled with vinaigrette.

Nutritional Information:
530 calories, 41 g protein, 36 g total fat (6 g sat.), 11 g carbohydrate, 2 g fiber, 6 g sugar, 144 mg cholesterol, 222 mg sodium, 14 points


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