This Month's Recipe
Summer Chicken and Vegetable Kabobs
Amount: 4 kabobs
ingredients
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons + Instant Gourmet Original Blend Seasoning,
- ¼ teaspoon divided
- 1(20 ounce) package Gold’n Plump Boneless,
Skinless Chicken Breasts, cut into 12 cubes
- 1 medium zucchini, cut crosswise into 12 pieces
- 1 red bell pepper, seeded; cut into 12 chunks
- 12 wedges red onion
- 4 (12 inch) bamboo skewers, soaked in water 30 minutes
direction
- In gallon food storage bag, combine olive oil, vinegar and 2 tablespoons seasoning. Add chicken and vegetables; toss well to coat. Marinate in refrigerator for 10-30 minutes. Remove chicken and vegetables from marinade; discard marinade.
- Alternately thread chicken and vegetables onto each skewer. Lightly sprinkle skewers with remaining seasoning.
- Prepare grill. Using direct heat cooking method, arrange kabobs on grill rack 4-5 inches over medium-high heat. Grill, uncovered, until chicken reaches 165 F (10 to 15 minutes), turning frequently.
Serving suggestion: Serve kabobs with couscous and fresh fruit. |
