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Photo: Beth Dreiling Hontzas; Styling: Amy Burke Photo by: Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Rosemary Chicken Kabobs

Easy side: Toss 1 (5-oz.) head Bibb lettuce with 1/2 cup drained mandarin oranges. Serve with bottled ginger dressing.

Southern Living APRIL 2011

  • Yield: Makes 4 servings
  • 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.

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Rosemary Chicken Kabobs recipe

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