Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 ingredients in a bowl. Add chicken and next 3 ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.
Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.
Husband and I loved it. Because I'm not super experienced with cooking, I followed the recipe exactly. This is a perfect summer evening meal! I paired the skewers with Melon and Crispy Prosciutto Salad from Southern Living.
Absolutely delicious and easy enough for a weeknight meal. I made a few changes to make it simpler. I used chicken breast meat and sauteed the meat and vegetables in a covered cast iron skillet on medium for the same amount of time as the recipe says to grill. I stirred everything twice during the cooking process.
I made this a few nights ago. It was wonderful! Followed the recipe to a T, but will make 2 minor changes next time. First, those kabobs need some onion on them! Second, the sauce was good but very mayonnaisey. I will use plain yogurt in place of the mayo next time, and if l find that makes it too plain, will use a mayo-yogurt combo on the 3rd go-round. As a bonus, using yogurt will help cut out some fat and calories.