Grilled Chicken Kabobs
Vernon Rose
Shared by Lake Eakin
ingredients
Kabobs- 2 yellow squash, cut into cubes
- 2 zucchini, cut into cubes
- 1 large red onion, cut into wedges
- 2 bell peppers,cut into squares
- 16 large mushroom caps
- 16 cherry tomatoes
- 2-3 chicken breasts, cut into chunks
- 8 wooden skewers, soaked
- 1/4 cup fresh lemon juice
- 3/4 cup extra virgin olive oil
- 2 Tbs wine vinegar
- 2 Tbs minced fresh basil (1 Tb dried)
- 1 Tb dijon mustard
- 1 bay leaf, crumbled
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 2 cloves garlic, minced
- 2 Tbs chopped parsley
- salt & pepper to taste
directions
- 1
Sprinkle squash and zucchini chunks with salt and drain in colander for 30 minutes. Blend all of the marinade ingredients and pour some over vegetables in one ziplock bag and pour the rest over chicken in a second ziplock bag. Refrigerate for at least two hours or overnight.
- 2
Prepare the grill. Drain the vegetables and reserve the marinade for basting. Drain the chicken and do not keep the marinade. Thread the skewers alternating all choices. Grill for 15 minutes or until tender, using reserved marinade.
Source: Vernon Rose
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