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Chicken and Veggie Kabob

1 pound boneless, skinless chicken
1 cup Italian salad dressing, divided
1/4 cup olive oil
1 tsp garlic salt
1/2 tsp 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, cust into 1 inch pieces
2 cups cherry tomotoes
10 to 20 medium sized button mushrooms

In a small resealable plastic bag, cmbine chicken and 1/2 cup salad dressing. Seal bag and trun to coat; refrigerate for at least 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary. Add vegetables and toss to coat.

Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.

Makes 8 kabobs. About 4 servings.