Chicken 'n' Veggie Kabobs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I threw this recipe together for a party, and it was a huge success. Everyone commented on the meat's tenderness. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1 cup italian salad dressing, divided |
1/4 cup olive oil |
1 teaspoon garlic salt |
1/2 teaspoon dried rosemary, crushed |
1 medium zucchini, cut into 1/2-inch slices |
1 yellow summer squash, cut into 1/2-inch slices |
2 medium onions, quartered |
1 medium sweet red pepper, cut into 1-inch pieces |
2 cups cherry tomatoes |
Directions:
1. In a small resealable plastic bag, combine chicken and 1/2 cup salad
2. dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat.
3. Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.
4. Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing. Yield: 8 kabobs.
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