Chicken, Veggie Kabob
Servings: 4
Ingredients
- 1 pound chicken boneless, skinless, cut into 1 inch pieces
- 1 cup Italian salad dressing divided
- ¼ cup olive oil
- 1 tsp garlic salt
- ½ tsp rosemary dried and crushed
- 1 medium zucchini cut into 1/2 inch slices
- 1 medium yellow summer squash cut into 1/2 inch slices
- 2 medium onion quartered
- 1 medium sweet red pepper cut into 1 inch pieces
- 2 cups cherry tomatoes
- 10 to 20 medium mushrooms
Instructions
- In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, in a second 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.