Ratatouille Chicken Kebabs
- SERVES
- 4
- COOK TIME
- 15 Min
What a combination - juicy medallions of chicken skewered with eggplant and onions...Mmm mmm!
What You'll Need
- 8 wooden or metal skewers
- 4 boneless, skinless chicken breast halves (about 1 pound), cut into 1-inch chunks
- 1 medium-sized eggplant, skin on, cut into 1-inch chunks
- 1 medium-sized onion, cut into 1-inch chunks
- 3/4 cup Italian dressing
- 1 cup bottled spaghetti sauce, warmed
What to Do
- Preheat the grill to medium-high. Soak wooden skewers in water for 15 to 20 minutes.
- Thread the chicken, eggplant, and onion alternately on each skewer. Baste each kebab completely with the Italian dressing. Grill for 7 to 9 minutes, until the chicken is cooked through and no pink remains, turning halfway through the grilling. Discard any excess marinade.
- Remove the kebabs to a serving platter and top with the warmed spaghetti sauce. Serve immediately.
Notes
If you want to baste the kebabs with the dressing while cooking, be careful of flare-ups from the oil in the dressing.
Read NextJerk-Style Chicken
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 334
- Calories from Fat 147
- Total Fat 16g 25 %
- Saturated Fat 2.8g 14 %
- Trans Fat 0.0g 0 %
- Protein 28g 55 %
- Amount Per Serving % Daily Value *
- Cholesterol 76mg 25 %
- Sodium 924mg 38 %
- Total Carbohydrates 20g 7 %
- Dietary Fiber 5.1g 21 %
- Sugars 11g 0 %
