Summer Vegetable And Chicken Kebabs Recipe
Ingredients
2/3 cup bottled red wine vinegar and oil salad dressing
3/4 teaspoon dried oregano
1 pound skinless, boneless chicken breasts, cut into 1 1/2-inch chunks
1 long, narrow Japanese eggplant (about 6 ounces), cut into 1/2-inch rounds
1 small zucchini, cut into 1/2-inch rounds
8 cherry tomatoes
Directions
1. In a shallow dish, stir together salad dressing and oregano. Add chicken to dish and stir to coat well. Let stand 30 minutes at room temperature or refrigerate up to 6 hours.
2. Prepare a medium-hot fire in a barbecue grill. Thread chicken, eggplant, zucchini, and tomatoes onto 4 long metal skewers, beginning and ending with tomatoes. Brush vegetables with some of marinade.
3. Grill, turning often, until chicken is white throughout and vegetables are softened and browned, 10 to 12 minutes.
2. Prepare a medium-hot fire in a barbecue grill. Thread chicken, eggplant, zucchini, and tomatoes onto 4 long metal skewers, beginning and ending with tomatoes. Brush vegetables with some of marinade.
3. Grill, turning often, until chicken is white throughout and vegetables are softened and browned, 10 to 12 minutes.
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