Rosemary Chicken Kabobs

Rosemary Chicken Kabobs Recipe
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Easy side: Toss 1 (5-oz.) head Bibb lettuce with 1/2 cup drained mandarin oranges. Serve with bottled ginger dressing.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Hands-On: 15 Minutes
Total: 40 Minutes

Ingredients

1/3 cup red wine vinegar
1/3 cup olive oil
4 garlic cloves, pressed
1 tablespoon fresh rosemary leaves
1 teaspoon salt
1 teaspoon Dijon mustard
1 pound skinned and boned chicken breasts, cut into 2-inch pieces
1 large green bell pepper, cut into 2-inch pieces
1 pt. cherry tomatoes
1 (8-oz.) package fresh mushrooms
16 (6-inch) metal skewers

Preparation

1. Preheat grill to 350º to 400º (medium-high) heat. Whisk together first 6 ingredients in a small bowl. Pour half of olive oil mixture into a shallow bowl or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and let stand 10 minutes. Pour remaining olive oil mixture into another bowl or freezer bag; add bell pepper, tomatoes, and mushrooms, and toss to coat; cover or seal, and let stand 10 minutes.

2. Remove chicken and vegetables from marinade, discarding marinade. Thread chicken onto 8 skewers. Thread vegetables alternately onto remaining 8 skewers.

3. Grill kabobs, covered with grill lid, 10 to 12 minutes or until chicken is done and vegetables are tender, turning occasionally. Remove kabobs from grill. Let stand 5 minutes before serving.

Note:

April 2011
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