Chicken Kabobs Recipe
Ingredients
| 2 pounds boneless, skinned chicken breasts, cut into 1-inch-wide strips | ||
| 2 tablespoons olive or vegetable oil | ||
| White wine vinegar | 2 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| Chopped basil | 1 Tablespoon, crumbled | |
| Zucchini | 1 Large, trimmed | |
| 2 ears corn on the cob, cut into 1-inch chunks, boiled 5 minutes | ||
| 1 sweet red pepper, halved, seeded and cut into chunks | ||
| Mushrooms | 12 | |
Directions
1. Combine the chicken with the oil, vinegar, parsley and basil in a medium-size bowl. Marinate the chicken for 1 hour at room temperature, or cover the bowl and refrigerate overnight. Drain the chicken, reserving the marinade.
2. Prepare the grill so the coals are medium-hot.
3. Thread the chicken with the zucchini, corn, red pepper and mushrooms on 12 long metal skewers. Brush with the reserved marinade.
4. Grill the kabobs 6 inches from the heat for 5 minutes on each side, brushing with the marinade, or until the chicken is cooked through and the vegetables are tender.
2. Prepare the grill so the coals are medium-hot.
3. Thread the chicken with the zucchini, corn, red pepper and mushrooms on 12 long metal skewers. Brush with the reserved marinade.
4. Grill the kabobs 6 inches from the heat for 5 minutes on each side, brushing with the marinade, or until the chicken is cooked through and the vegetables are tender.
Chef
