Chicken Kabobs with Extras
2 lb. Boneless Skinless Chicken Breast, cut into 1-1½ inch pieces
2 cups Favorite Salad Dressing or Marinade (see note)
½ cup Extra Virgin Olive Oil
1 glove Fresh Garlic, minced
1 tsp. Dried Rosemary, crushed
6 cups Assorted Fresh Vegetables (see note)
Place chicken in a zip-lock gallon bag with half the salad dressing/marinade of choice and refrigerate 30 minutes. In a second gallon bag, combine oil, garlic and rosemary. Add the vegetables to this bag and shake to mix. Drain and discard salad dressing/marinade. Thread chicken on to metal or soaked wooden skewers. I start and finish each of these skewers with a bell pepper slice or two. This helps keep chicken from drying out on the ends. Next thread vegetables onto other skewers. Remember to alternate the vegetables on the skewers. It helps with the look as well as the cooking of each vegetable. Prepare grill (clean & oil grates) and cook over medium-high heat. Place skewers on grates, uncovered and cook (turning as needed) for 12 to 15 minutes or until done and juices run clear. Use remaining salad dressing/marinade to baste skewers as they cook.
Note: I like Olive Garden’s Italian dressing which you can find in many grocery stores these days. But any salad dressing or bottled marinade will work for this recipe. Use what you like or think will give the ingredients great flavor.
Note: Everyone has vegetables they like or don’t like. Use a variety of 4 or 5 for kabobs. Some ideas for you include; any color bell peppers, tomatoes (cherry are best), zucchini or yellow squash, mushrooms, onion, corn of cob or potatoes. Remember to cut these into pieces about the size of the chicken.
Ideas for Future Efforts____________________________________________