Recipe: Mediterranean Chicken Kabobs with Lemon Couscous

MEDITERRANEAN CHICKEN KABOBS

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces (or chicken tenders)
1 small eggplant, peeled and cut into 1-inch pieces
1 medium zucchini, cut crosswise into 1/2-inch slices
2 medium onions, each cut into 8 wedges
16 medium mushrooms, stems removed
16 cherry tomatoes
1 cup defatted low-sodium chicken broth
2/3 cup balsamic vinegar
3 tablespoons olive oil or vegetable oil
2 tablespoons dried mint leaves
4 teaspoons dried basil leaves
1 tablespoon dried oregano leaves
2 teaspoons grated lemon peel
chopped fresh parsley (optional)
4 cups hot cooked couscous (for serving)

Alternately thread chicken, eggplant, zucchini, onions, mushrooms and tomatoes onto 16 metal skewers; place in large glass baking dish.

Combine chicken broth, vinegar, oil, mint, basil and oregano in small bowl; pour over kabobs. Cover; marinate in refrigerator 2 hours, turning kabobs occasionally.

WHEN READY TO COOK:
Broil kabobs, 6 inches from heat source, 10 to 15 minutes or until chicken is no longer pink in center, turning kabobs halfway through cooking time. Or, grill kabobs, on covered grill over medium-hot coals, 10 to 15 minutes or until chicken is no longer pink in center, turning kabobs halfway through cooking time.

Stir lemon peel and parsley into couscous; serve with kabobs.

Makes 8 servings
Source: Favorite Brand Name Recipes Easy Home Cooking-Chicken; Volume 6, May 12, 1998