Chicken Kabobs with Extras
(6-8 servings)
Ingredients:
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)
Directions:
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
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